On-line indirect measurements of biological variables and their kinetics during pH controlled batch cultures of thermophilic lactic acid bacteria

1995 ◽  
Vol 26 (4) ◽  
pp. 511-525 ◽  
Author(s):  
Catherine Béal ◽  
Georges Corrieu
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Indirect Measurements ◽  
Batch Cultures ◽  
Biological Variables ◽  
On Line ◽  
Thermophilic Lactic Acid Bacteria ◽  
Ph Controlled

On-line estimation of biological variables during pH controlled lactic acid fermentations

1994 ◽  
Vol 44 (10) ◽  
pp. 1168-1176 ◽  
Author(s):  
Gonzalo Acuña ◽  
Eric Latrille ◽  
Catherine Béal ◽  
Georges Corrieu ◽  
Arlette Chéruy
Keyword(s):  
Lactic Acid ◽  
Biological Variables ◽  
On Line ◽  
Ph Controlled

Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters

2013 ◽  
Vol 160 (3) ◽  
pp. 290-297 ◽  
Author(s):  
Benedetta Bottari ◽  
Caterina Agrimonti ◽  
Monica Gatti ◽  
Erasmo Neviani ◽  
Nelson Marmiroli
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Real Time ◽  
Real Time Pcr ◽  
Thermophilic Lactic Acid Bacteria

Influence of thermophilic lactic acid bacteria strains on propionibacteria growth and lactate consumption in an Emmental juice-like medium

1999 ◽  
Vol 66 (1) ◽  
pp. 105-113 ◽  
Author(s):  
ANNE THIERRY ◽  
DELPHINE SALVAT-BRUNAUD ◽  
JEAN-LOUIS MAUBOIS
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Free Amino Acids ◽  
Free Amino ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Helveticus ◽  
The Media ◽  
Lactate Consumption ◽  
Thermophilic Lactic Acid Bacteria

Swiss-type cheeses such as Emmental are characterized by the successive development of thermophilic lactic acid bacteria (TLAB) and propionibacteria. The aim of this study was to determine whether the choice of TLAB strain influenced propionibacteria. TLAB and propionibacteria were cultured sequentially under the conditions prevailing in cheese. Firstly, 11 Emmental juice-like media were prepared by fermenting casein-enriched milk with pure or mixed cultures of TLAB (Lactobacillus helveticus, Lb. delbrueckii subsp. lactis and Streptococcus thermophilus), differing in their proteolytic activities. TLAB cells were then removed by microfiltration. Finally, five strains of Propionibacterium freudenreichii were grown on these media at 24°C under anaerobiosis and their growth characteristics and lactate consumption determined. The media mainly differed in their contents of peptides (1·9–5·3 g/kg) and free amino acids (1·0–5·6 g/kg) and the proportions of lactate isomers (42–92% of the L(+) isomer). Propionibacteria were significantly (P<0·05) influenced by TLAB strains (differences in doubling times of up to 20% and differences in lactate consumption after 600 h culture of up to 52%). The influence of TLAB was similar for all the propionibacteria tested, depended on the TLAB strains and could not be generalized to the TLAB species. Propionibacteria were stimulated by high peptide levels, low levels of free amino acids and NaCl, a low proportion of L(+)-lactate and other undetermined factors. However, variations due to TLAB were less than those between propionibacteria strains.

Development of a structured model for batch cultures of lactic acid bacteria

2003 ◽  
Vol 30 (7) ◽  
pp. 421-426 ◽  
Author(s):  
M. A. Del Nobile ◽  
C. Altieri ◽  
M. R. Corbo ◽  
M. Sinigaglia ◽  
E. La Notte
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Structured Model ◽  
Batch Cultures

Exopolysaccharide-producing strains of thermophilic lactic acid bacteria cluster into groups according to their EPS structure

2001 ◽  
Vol 32 (6) ◽  
pp. 433-437 ◽  
Author(s):  
V.M. Marshall ◽  
A.P. Laws ◽  
Y. Gu ◽  
F. Levander ◽  
P. Radstrom ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Thermophilic Lactic Acid Bacteria

scholarly journals Production of Pyroglutamic Acid by Thermophilic Lactic Acid Bacteria in Hard-cooked Mini-Cheeses

2002 ◽  
Vol 85 (10) ◽  
pp. 2489-2496 ◽  
Author(s):  
G. Mucchetti ◽  
F. Locci ◽  
P. Massara ◽  
R. Vitale ◽  
E. Neviani
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pyroglutamic Acid ◽  
Thermophilic Lactic Acid Bacteria
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