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  • 1
    Electronic Resource
    Electronic Resource
    Survival of Brevibacterium linens during nutrient starvation and intracellular changes (1985)
    Springer
    Archives of microbiology 141 (1985), S. 128-132 
    Details
    ISSN: 1432-072X
    Keywords: Brevibacterium linens ; Nutrient starvation ; Survival ; Macromolecule degradation ; Coryneform ; Catalase ; Porysaccharide utilization
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract The present work reports the survival capacity of a strain of Brevibacterium linens isolated from a French camembert cheese and the ensuing changes in cell composition. Exponentially growing cells were harvested, washed and resuspended with shaking in pH 8.0 buffer at 21°C in the absence of a carbon source. The viability of this strain, assessed with slide cultures, is much less than that of coryneform bacteria isolated from soil samples, even though no cell lysis was detected. Intracellular RNA was rapidly consumed during the first few days although magnesium levels remained high. The quantity of DNA initially increased by 17% within 24 h and then remained stable during the 30 days of the experiment. During the same period, absorbance of the medium at 260 nm reached 2 absorbance units. Reserve polysaccharides in this strain are less abundant than in Arthrobacter and were rapidly consumed. Proteolysis was regular and thus maintained a pool of free amino acids which was greater than 60% of the initial value. There was a parallel accumulation of ammonia in the medium. Catalase activity decreased regularly during the first 80 h whereas the quantity of Adenosine-5′-triphosphate (ATP) dropped by 47% in 10 h, stabilizing at less than 10% of its initial value. Cell respiration declined very rapidly and was very low after 24 h.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00423272
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  • 2
    Electronic Resource
    Electronic Resource
    Continuous lactic acid fermentation with concentrated product recovery by ultrafiltration and electrodialysis (1987)
    Springer
    Biotechnology letters 9 (1987), S. 207-212 
    Details
    ISSN: 1573-6776
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Lactose of sweet whey permeate was converted into sodium lactate byLactobacillus helveticus. To increase the, productivity of the lactic acid fermentation and to reduce the amounts of effluents, the bioreactor was coupled with an ultrafiltration module and an electrodialysis unit. Without the electrodialyzer, with total cell recycling and at a dilution rate of 0.88 h−1, a cellular concentration of 64 gl−1 and a productivity of 22 gl−1 h−1 were obtained. When the electrodialysis unit is coupled, the outlet concentration of lactate was stabilized at 85±5 gl−1.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01024568
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  • 3
    Electronic Resource
    Electronic Resource
    Production of propionic acid from whey permeate by sequential fermentation, ultrafiltration, and cell recycling (1993)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 42 (1993), S. 1091-1098 
    Details
    ISSN: 0006-3592
    Keywords: propionic acid ; membrane bioreactor ; semi-continuous ; Propionibacterium ; whey permeate ; Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This article deals with the production by fermentation of a mycostatic and aromatic food additive based on propionic acid. Membrane bioreactors have been used from laboratory scale up to pilot and industrial production plants. Due to the high cell densities achieved by the sequential recycling mode of operation, a mixed acids solution was rapidly produced from whey permeate. The sterile fermented broth obtained was subsequently concentrated at different levels by evaporation and spray drying according to the projected use. Concentrated Propionibacterium cells (200 g · L-1 DW) were obtained from the process by periodic bleeds and could be used to good effect as cheese starters, silage preservatives, or probiotics. Propionic acid concentrations from 30 to 40 g · L-1 were easily achieved with no residual lactose. The highest volumetric productivity was 1.6 g · L-1 · h-1 for total acid and 1.2 g · L-1 · h-1 for propionic acid with a specific productivity of 0.035 h-1. © 1993 John Wiley & Sons, Inc.
    Additional Material: 2 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260420911
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