Continuous production of Emmental cheese flavours and propionic acid starters by immobilized cells of a propionic acid bacterium

1985 ◽  
Vol 7 (11) ◽  
pp. 821-826 ◽  
Author(s):  
J. F. Cavin ◽  
C. Saint ◽  
C. Divies
1982 ◽  
Vol 16 (2-3) ◽  
pp. 70-74 ◽  
Author(s):  
Busaba Yongsmith ◽  
Kenji Sonomoto ◽  
Atsuo Tanaka ◽  
Saburo Fukui

1987 ◽  
Vol 42 (4) ◽  
pp. 408-413 ◽  
Author(s):  
H. Eikmeier ◽  
H. J. Rehm

Abstract The citric acid excretion of Ca-alginate-immobilized cells of Aspergillus niger in batch culture decreased with a half-time of approximately 19 days. Reactivation of the biocatalysts by regeneration in growth medium was possible, but it was followed by a submerged sporulation of the fungus, and medium was highly contaminated with free cells. Citric acid production could better be prolonged by semicontinuous cultivation with medium exchange every 7 or 14 days, respectively. After 32 days the remaining activity in semicontinuous culture was 1.4-fold higher than in comparable batch experiments. Similar improvements were obtained with a continuous process at a dilution rate of 0.125 v/v · d, whereby medium efflux completely free of detaching mycelia.


1983 ◽  
Vol 5 (12) ◽  
pp. 785-790 ◽  
Author(s):  
A. Jones ◽  
D. Berk ◽  
B. H. Lesser ◽  
L. A. Behie ◽  
G. M. Gaucher

1984 ◽  
Vol 434 (1) ◽  
pp. 450-453 ◽  
Author(s):  
TETSUYA TOSA ◽  
SATORU TAKAMATSU ◽  
MASAKATSU FURUI ◽  
ICHIRO CHIBATA

2015 ◽  
Vol 216 ◽  
pp. 29-35 ◽  
Author(s):  
Alessandro Gallazzi ◽  
Barbora Branska ◽  
Flavia Marinelli ◽  
Petra Patakova

Sign in / Sign up

Export Citation Format

Share Document