caa a22 4500 465822193 CHVBK 20180323112138.0 cr unu---uuuuu 170327e19900301xx s 000 0 eng 10.1007/BF00164737 doi (NATIONALLICENCE)springer-10.1007/BF00164737 Measuring and modelling the glucose-fermenting activity of Lactobacillus plantarum [Elektronische Daten] [Lou Lievense, Klaas van't Riet, Ad Noomen] Summary: The pH decrease in a phosphate buffer due to fermentation of glucose to lactic acid by non-growing Lactobacillus plantarum cells has been studied. The method used offers a quick and reproducible way of measuring the glucose-fermenting activity of L. plantarum. The maximum observed velocity of pH decrease is linear with the biomass concentration and is defined as the activity of the cell suspension. With L. plantarum, recalculation of this arbitrary unit (ΔpH·min−1 per gram dry weight) to a conceivable unit of lactic acid production rate (mol·min−1 per gram dry weight) is possible. This recalculation is based on the titration theory of a weak base with a weak acid. The same theory together with the lactic acid production kinetics of L. plantarum is applied to model the entire pH-time curve. Springer-Verlag, 1990 Lievense Lou Food- and Bioprocess Engineering Group, Department of Food Science, Agricultural University Wageningen, P. O. Box 8127, NL-6700 EV, Wageningen, The Netherlands aut van't Riet Klaas Food- and Bioprocess Engineering Group, Department of Food Science, Agricultural University Wageningen, P. O. Box 8127, NL-6700 EV, Wageningen, The Netherlands aut Noomen Ad Laboratory of Dairying and Food Physics, Department of Food Science, Agricultural University Wageningen, P. O. Box 8127, NL-6700 EV, Wageningen, The Netherlands aut Applied Microbiology and Biotechnology Springer-Verlag 32/6(1990-03-01), 669-673 0175-7598 32:6<669 1990 32 253 https://doi.org/10.1007/BF00164737 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF00164737 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Lievense Lou Food- and Bioprocess Engineering Group, Department of Food Science, Agricultural University Wageningen, P. O. Box 8127, NL-6700 EV, Wageningen, The Netherlands aut NATIONALLICENCE 700 1- van't Riet Klaas Food- and Bioprocess Engineering Group, Department of Food Science, Agricultural University Wageningen, P. O. Box 8127, NL-6700 EV, Wageningen, The Netherlands aut NATIONALLICENCE 700 1- Noomen Ad Laboratory of Dairying and Food Physics, Department of Food Science, Agricultural University Wageningen, P. O. Box 8127, NL-6700 EV, Wageningen, The Netherlands aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer-Verlag 32/6(1990-03-01), 669-673 0175-7598 32:6<669 1990 32 253 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer