Plessas, S., Bosnea, L., Psarianos, C., Koutinas, A. A., Marchant, Roger and Banat, Ibrahim (2008) Lactic acid production by mixed cultures of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp bulgaricus and Lactobacillus helveticus. BIORESOURCE TECHNOLOGY, 99 (13). pp. 5951-5955. [Journal article]
Full text not available from this repository.
Lactic acid production using Kluyveromyces marxianus (IFO 288), Lactobacillus delbrueckii ssp. bulgaricus (ATCC 11842) and Lactobacillus helveticus (ATCC 15009) individually or as mixed culture on cheese whey in stirred or static fermentation conditions was evaluated. Lactic acid production, residual sugar and cell biomass were the main features examined. Increased lactic acid production was observed, when mixed cultures were used in comparison to individual ones. The highest lactic acid concentrations were achieved when K. marxianus yeast was combined with L. delbrueckii ssp. bulgaricus, and when all the strains were used revealing possible synergistic effects between the yeast and the two lactic acid bacteria. The same synergistic effects were further observed and verified when the mixed cultures were applied in sourdough fermentations, proving that the above microbiological system could be applied in the food fermentations where high lactic acid production is sought. (C) 2007 Elsevier Ltd. All rights reserved.
|Item Type:||Journal article|
|Faculties and Schools:||Faculty of Life and Health Sciences > School of Biomedical Sciences|
|Research Institutes and Groups:||Biomedical Sciences Research Institute|
Biomedical Sciences Research Institute > Pharmaceutical Science and Practice
|Deposited By:||Professor Roger Marchant|
|Deposited On:||15 Dec 2009 15:56|
|Last Modified:||16 May 2012 11:53|
Repository Staff Only: item control page