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Continuous production of Emmental cheese flavours and propionic acid starters by immobilized cells of a propionic acid bacterium

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Summary

Characteristics of a continuous reactor with Propionibacterium cells entrapped with Ca-alginate are described. For a dilution rate D=0.45 h−1, the gel produced 8 g.l−1 for volatile fatty acids and 0.18 g.l−1 for diacetylacetoin. The fiability of the process and its ability to produce propionic acid bacterium starter at the rate 4.109 cells.l−1 gel.h−1 maked it attractive for industrial applications.

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Authors and Affiliations

  1. Département de Microbiologie et Biotechnologie Ecole Nationale Supéricure de Biologie Appliquée à la Nutrition et à l'Alimentation, Université de Dijon Campus universitaire de Montmuzard, 21100, Dijon, France

    J. F. Cavin, C. Saint & C. Divies

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  1. J. F. Cavin
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  2. C. Saint
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  3. C. Divies
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Cavin, J.F., Saint, C. & Divies, C. Continuous production of Emmental cheese flavours and propionic acid starters by immobilized cells of a propionic acid bacterium. Biotechnol Lett 7, 821–826 (1985). https://doi.org/10.1007/BF01025563

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  • DOI: https://doi.org/10.1007/BF01025563

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