Production of concentrated Lactococcus lactis subspecie cremoris suspensionsin calcium alginate beads

Article Abstract:

Production of Lactococcus lactis subspecie cremoris bacterial cell concentration can be improved during immobilization of lactic acid bacteria even without centrifugation or filtration. Calcium-alginate beads provide easy retrieval of bacterial cells aside from bacteriophage protection. Bead stability is obtained by addition of calcium carbonate to the medium. Cell counts and bead mass after fermentation are influenced by pH levels. These are based on the results of the study that made use of the response surface method.Biomass production in alginate beads is proposed as an alternative method in the immobilization of lactic acid bacteria.

Methods, Dairy industry, Dairy products industry, Milk production

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Development of bacterial contamination during production of yeast extracts

Article Abstract:

Baker's yeast suspensions with bacterial populations of 1,000,000 and 100,000,000 CFU/ml were subjected to autolysis processes for obtaining yeast extracts. Autolyses were performed at four different pH levels and with two autolysis-promoting agents. Decreases in the viable bacterial population after a 24-hr autolysis were seen when pH was adjusted to 4.0 or when ethyl acetate was introduced. A significant interaction was observed between the effects of pH and autolysis promoters on the bacterial population in yeast extracts, indicating that the activity of ethyl acetate, as opposed to that of chitosan, was not affected by pH.

Yeast, Yeast (Food product), Microbial contamination

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Lactococcus lactis release from calcium alginate beads

Article Abstract:

Optimum conditions were set for immobilizing Lactococcus lactis cells on calcium alginate beads (A beads) for fermenting milk. Inoculum levels were set at a higher cell density of 2 x 10 raised to the 10 cells/gram. The levels of free cells in the milk gradually increased from 1 x 10(super 6) to 3 x 10(super 7) cells per milliliter. Ethanol was found to be an effective agent for killing cells in the periphery, while maintaining fermentative activity. Ethanol treatment therefore appears to be an encouraging method for minimizing cell release while maintaining acidification activity.

Innovations, Biotechnology

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