Continuous production of Emmental cheese flavours and propionic acid starters by immobilized cells of a propionic acid bacterium
| Autor: | C. Divies, C. Saint, J. F. Cavin |
|---|---|
| Rok vydání: | 1985 |
| Předmět: |
biology
Chemistry Continuous reactor Propionibacterium technology industry and agriculture Bioengineering General Medicine biology.organism_classification Applied Microbiology and Biotechnology Continuous production Dilution Emmental cheese Starter Volatile fatty acids food Organic chemistry Food science food.cheese Bacteria Biotechnology |
| Zdroj: | Biotechnology Letters. 7:821-826 |
| ISSN: | 1573-6776 0141-5492 |
| DOI: | 10.1007/bf01025563 |
| Popis: | Characteristics of a continuous reactor with Propionibacterium cells entrapped with Ca-alginate are described. For a dilution rate D=0.45 h−1, the gel produced 8 g.l−1 for volatile fatty acids and 0.18 g.l−1 for diacetylacetoin. The fiability of the process and its ability to produce propionic acid bacterium starter at the rate 4.109 cells.l−1 gel.h−1 maked it attractive for industrial applications. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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