caa a22 4500 46582207X CHVBK 20180323112138.0 cr unu---uuuuu 170327e19900301xx s 000 0 eng 10.1007/BF00164736 doi (NATIONALLICENCE)springer-10.1007/BF00164736 Batch fermentations with a mixed culture of lactic acid bacteria immobilized separately in κ-carrageenan locust bean gum gel beads [Elektronische Daten] [Pascal Audet, Céline Paquin, Christophe Lacroix] Summary: Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus were immobilized separately in κ-carrageenan-locust bean gum gel beads. The beads were prepared by a dispersion process in a two-phase system (water in oil) and two ranges of bead diameter selected by sieving (0.5-1.0 mm and 1.0-2.0 mm). Fermentations with the two strains were conducted in bench bioreactors in a supplemented whey permeate medium. Free and entrapped cells (two ranges of bead diameter and two levels of initial bead cell load) were grown in mixed culture, and carbohydrate utilization, acid production and cell growth or cell release rate measured. Fermentation rates were influenced by bead diameter and initial cell load of the beads. Beads with high initial cell density increased fermentation rates compared to low cell density beads or free cells. Smaller diameter beads (0.5-1.0 mm) showed a stable tendency (not statistically significant p a > 0.05) towards higher cell release rates, lactose utilization, galactose accumulation and lactic acid production than did larger diameter beads (1.0-2.0 mm). Immobilization of S. salivarius subsp. thermophilus and L. delbrueckii subsp. bulgaricus in separate beads did not seem to affect protocooperation during batch fermentation, and allowed for high cell release rates into the medium. Springer-Verlag, 1990 Audet Pascal Groupe de recherche STELA, Département de sciences et technologie des aliments, Université Laval, G1K 7P4, Sainte-Foy, Québec, Canada aut Paquin Céline Groupe de recherche STELA, Département de sciences et technologie des aliments, Université Laval, G1K 7P4, Sainte-Foy, Québec, Canada aut Lacroix Christophe Groupe de recherche STELA, Département de sciences et technologie des aliments, Université Laval, G1K 7P4, Sainte-Foy, Québec, Canada aut Applied Microbiology and Biotechnology Springer-Verlag 32/6(1990-03-01), 662-668 0175-7598 32:6<662 1990 32 253 https://doi.org/10.1007/BF00164736 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF00164736 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Audet Pascal Groupe de recherche STELA, Département de sciences et technologie des aliments, Université Laval, G1K 7P4, Sainte-Foy, Québec, Canada aut NATIONALLICENCE 700 1- Paquin Céline Groupe de recherche STELA, Département de sciences et technologie des aliments, Université Laval, G1K 7P4, Sainte-Foy, Québec, Canada aut NATIONALLICENCE 700 1- Lacroix Christophe Groupe de recherche STELA, Département de sciences et technologie des aliments, Université Laval, G1K 7P4, Sainte-Foy, Québec, Canada aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer-Verlag 32/6(1990-03-01), 662-668 0175-7598 32:6<662 1990 32 253 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer