Continuous production of Emmental cheese flavours and propionic acid starters by immobilized cells of a propionic acid bacterium |
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| Authors: | Cavin J. F. Saint C. Divies C. |
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| Affiliation: | (1) Département de Microbiologie et Biotechnologie Ecole Nationale Supéricure de Biologie Appliquée à la Nutrition et à l'Alimentation, Université de Dijon Campus universitaire de Montmuzard, 21100 Dijon, France |
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| Abstract: | Summary Characteristics of a continuous reactor with Propionibacterium cells entrapped with Ca-alginate are described. For a dilution rate D=0.45 h–1, the gel produced 8 g.l–1 for volatile fatty acids and 0.18 g.l–1 for diacetylacetoin. The fiability of the process and its ability to produce propionic acid bacterium starter at the rate 4.109 cells.l–1 gel.h–1 maked it attractive for industrial applications. |
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