Electronic Resource
Oxford, UK
:
Blackwell Publishing Ltd
Journal of food biochemistry
21 (1997), S. 0
ISSN:
1745-4514
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Hydrolyzed cod gurry to which 4.0% glucose was added yielded a final pH of 4.5 after 96 h of incubation at 32C following inoculation with a 1.0% (v/v) inoculum (∼108 cells/mL) of a propionic acid producing bacterial culture. The use of a 90% (v/v) inoculum still resulted in a prolonged incubation time of 72 h to reach a pH of 4.5. A continuous propionic acid fermentation was successfully achieved for a period of 18 days with the addition of 2.5% to 4.0% glucose and a nutrient feed rate of 30 mL/h using a 500 mL fermentation vessel. A constant pH of 4.5 with an accompanying propionic acid concentration of 1.4% was maintained. Extrapolation of experimental data indicated that a glucose concentration of 2.2% is optimum.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4514.1997.tb00204.x
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