Hostname: page-component-586b7cd67f-g8jcs Total loading time: 0 Render date: 2024-11-23T02:30:52.344Z Has data issue: false hasContentIssue false
  • English
  • Français

Production of concentrated Streptococcus salivarius subsp. thermophilus by coupling continuous fermentation and ultrafiltration

Published online by Cambridge University Press:  01 June 2009

Claudine Prigent ,
Christian Corre  and
Patrick Boyaval
Claudine Prigent
Affiliation:
Laboratoire de Recherches de Technologie Laitière, INRA, 65, rue de Saint-Brieuc, 35042 Rennes Cedex, France
Christian Corre
Affiliation:
Laboratoire de Recherches de Technologie Laitière, INRA, 65, rue de Saint-Brieuc, 35042 Rennes Cedex, France
Patrick Boyaval
Affiliation:
Laboratoire de Recherches de Technologie Laitière, INRA, 65, rue de Saint-Brieuc, 35042 Rennes Cedex, France
Get access Rights & Permissions [Opens in a new window]

Summary

Continuous production of concentrated cells of Streptococcus salivarius subsp. thermophilus was achieved in a continuous stirred tank reactor coupled with an ultrafiltration module. A cellular productivity nine times higher than that obtained by conventional methods was observed. The viability of the cells produced was as satisfactory as that obtained by classical culture, but an increase in latency time and a slight decrease in acidification rate during downstream tests in milk were observed. Specific lactic acid productivity decreased as biomass increased. This process produced concentrated starters and lactic acid which could be purified by a downstream processing such as electrodialysis.

Type
Original articles
Information
Journal of Dairy Research , Volume 55 , Issue 4 , November 1988 , pp. 569 - 577
Copyright
Copyright © Proprietors of Journal of Dairy Research 1988

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Amen, J. 1982 French Paient 0 065 895Google Scholar
Anon. 1970 Cell culture concentrates of lactic acid-producing bacteria. British Patent 1 205733Google Scholar
Anon. 1972 Production of cell culture concentrates. British Patent 1 260247Google Scholar
Bergère, J.-L. & Hermier, J. 1968 [Mass production of cells of lactic streptococci. II. Growth of Streptococcus lactis in medium at constant pH.] Lait 48 13–30CrossRefGoogle Scholar
Boyaval, P., Corre, C. & Terre, S. 1987 Continuous lactic acid fermentation with concentrated product recovery by ultrafiltration and electrodialysis. Biotechnology Letters 9 207–212CrossRefGoogle Scholar
Boyaval, P., Terre, S. & Corre, C. 1988 [Valorization of whey permeate by continuous fermentation in a membrane reactor.] Lait 68 67–86Google Scholar
Cox, W. A., Stanley, G. & Lewis, J. E. 1978 Starters: Purpose, Production and Problems. In Streptococci pp. 279–296. (Eds Skinner, A. and Quesnel, L. B.). London: Academic Press (Society for Applied Bacteriology Symposium series No. 7)Google Scholar
Ferras, E., Minier, M. & Goma, G. 1986 Acetonobutylic fermentation: improvement of performance by coupling continuous fermentation and ultrafiltration. Biotechnology and Bioengineering 28 523–533CrossRefGoogle ScholarPubMed
Gilliland, S. E. & Speck, M. L. 1974 Frozen concentrated cultures of lactic starter bacteria. A review. Journal of Milk and Food Technology 37 107–111CrossRefGoogle Scholar
Goma, G., Uribelarrea, J. L., Soucaille, P., Minier, M. & Ferras, E. 1984 High cell concentration cultures: physiological factors affecting their achievement and technological solutions. Proceedings, 3rd European Congress in Biotechnology, Munich II 451Google Scholar
Lawrence, R. C., Thomas, T. D. & Terzaghi, B. E. 1976 Reviews of the progress of Dairy Science: Cheese starters. Journal of Dairy Research 43 141–193CrossRefGoogle Scholar
Osborne, R. J. W. 1977 Production of frozen concentrated cheese starters by diffusion culture. Journal of the Society of Dairy Technology 30 40–44CrossRefGoogle Scholar
Porubcan, R. S. & Sellars, R. L. 1976 Paper given at American Dairy Science Association meetingGoogle Scholar
Porubcan, R. S. & Sellars, R. L. 1979 Lactic starter culture concentrates. In Microbial Technology, 2nd edn, vol. 1, Microbial processes, pp. 58–92 (Eds Peppler, H. J. and Perlman, D.). New York: Academic PressGoogle Scholar
Terzaghi, B. E. & Sandine, W. E. 1975 Improved medium for lactic streptococci and their bacteriophages. Applied Microbiology 29 807–813CrossRefGoogle ScholarPubMed
Wigley, R. C. 1977 The use of commercially available concentrated starters. Journal of the Society of Dairy Technology 30 45–47CrossRefGoogle Scholar