Applied Microbiology and Biotechnology

, Volume 29, Issue 1, pp 11–18

Immobilized growing lactic acid bacteria with κ-carrageenan — locust bean gum gel

Authors

  • Pascal Audet
    • Groupe de Recherche Stela, Département de Sciences et Technologie des AlimentsUniversité Laval
  • Céline Paquin
    • Groupe de Recherche Stela, Département de Sciences et Technologie des AlimentsUniversité Laval
  • Christophe Lacroix
    • Groupe de Recherche Stela, Département de Sciences et Technologie des AlimentsUniversité Laval
Biotechnology

DOI: 10.1007/BF00258344

Cite this article as:
Audet, P., Paquin, C. & Lacroix, C. Appl Microbiol Biotechnol (1988) 29: 11. doi:10.1007/BF00258344

Summary

A cell entrapment process using κ-carrageenan — locust bean gum gel is presented. Streptococcus thermophilus, Lactobacillus bulgaricus and S. lactis were immobilized in small gel beads (0.5–1.0 mm and 1.0–2.0 mm diameter) and fermentations in bench bioreactors were conducted. Viability of entrapped cells, lactose utilization, lactic acid production and cell release rates were measured during fermentation. The procedure was effective for S. thermophilus, L. bulgaricus and S. lactis, and the viability of these bacteria remained very high throughout entrapment steps and subsequent storage. Bead diameter influenced the fermentation rate: smaller beads (0.5–1.0 mm) permitted an increase in release rates, lactose utilization and acid production by entrapped cells, approximating values attained with free cells.

Copyright information

© Springer-Verlag 1988