[Growth of propionic culture in model conditions]
2001
Cerny, V. | Boehmova, J. | Kvasnickova, E. | Drab, V. | Havlikova, S. | Vejdova, M. (Milcom a.s. Vyzkumny Ustav Mlekarensky, Tabor (Czech Republic))
The kinetics of growth and fermentation of Propionibacterium spp. were studied in order to evaluate the influence of different culture conditions (temperature, acidity, aw, lactate concentration and cell density) on the changes during the exponential growth phase and key metabolites production. The growth rate increased with increasing temperature and acidity and decreasing water activity. The maximum value was obtained at aw=0.989, T=30 deg C, pH=7.0. Metabolite production was described by the average equation as follows: 3*lactate=2.1*propionate+1.56*acetate+1.01*CO2. Equation coefficients varied according to the temperature as this factor influenced the propionic acid:acetic acid ratio. The growth of Propionibacterium spp. in cheeses depended on the initial cell density and lactate concentrations. A special software enabling the prediction of microorganism behaviour in defined conditions has been worked out on the basis of obtained data.
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