fulltext.study @t Gmail

Developing a detailed kinetic model for the production of yogurt starter bacteria in single strain cultures

Paper ID Volume ID Publish Year Pages File Format Full-Text
18961 43037 2015 11 PDF Available
Title
Developing a detailed kinetic model for the production of yogurt starter bacteria in single strain cultures
Abstract

•A kinetic model was developed for yogurt starters’ production.•RSM was implemented to estimate pH and temperature effects on bacterial growth.•The model was function of pH, temperature, substrate, and product concentrations.•The parameters were estimated with the use of particle swarm algorithm.•The estimated parameters were validated against the experimental data.

Streptococcus thermophilus and Lactobacillus bulgaricus are the most common yogurt starter cultures used in the dairy industry. Generally, they are produced by single strain fermentation and then mixed together in appropriate proportions for the purpose of yogurt production. In the present study a kinetic model was developed for the growth and lactic acid production by these two bacteria in pH-controlled single strain batch cultures and whey based medium. The model is a function of pH, temperature, biomass, lactic acid, carbon, and nitrogen substrate concentrations. A four-parameter function was used to describe the effect of pH on the growth of each bacterium. Moreover, a modified Arrhenius law was applied in the model to describe the temperature effect. Response surface methodology was implemented to design the experiments in order to estimate the effect of pH and temperature on bacterial growth. The model was validated on a set of 12 experiments for each bacterium.

Keywords
Streptococcus thermophilus; Lactobacillus bulgaricus; Kinetic modeling; Single strain culture; Lactic acid; Batch fermentation
First Page Preview
Developing a detailed kinetic model for the production of yogurt starter bacteria in single strain cultures
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us
Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 94, April 2015, Pages 657–667
Authors
, , ,
Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us