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Applied Microbiology and Biotechnology

, Volume 30, Issue 6, pp 630–635 | Cite as

Enhanced inhibitory effect of lactic acid on growth kinetics of Streptococcus cremoris during nutritional medium limitations

  • Bernard Bibal
  • Yves Vayssier
  • Mylène Tournou
  • Alain Pareilleux
Applied Microbiology

Summary

In batch cultures of Streptococcus cremoris growth parameters, especially the specific growth rate and its alteration during time-courses of fermentation, were found to be dependent on the culture conditions, in particular the inoculum size and medium composition. It was demonstrated that growth was subject to two main factors, inhibition by lactic acid and limitation by nutritional compounds, the first effect being strongly dependent on medium composition. The tolerance of the strain towards lactic acid was characterized, and critical values of the end-product were related to the concentration of yeast extract and bactotryptone in the medium. After taking into consideration the inhibitory effect of lactic acid, the level of nutritional limitation accounted for the change in specific growth rate during time courses of the culture.

Keywords

Growth Rate Fermentation Culture Condition Lactic Acid Yeast Extract 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag 1989

Authors and Affiliations

  • Bernard Bibal
    • 1
  • Yves Vayssier
    • 2
  • Mylène Tournou
    • 1
  • Alain Pareilleux
    • 1
  1. 1.Centre de Transfert en Biotechnologie Microbiologie, Département de Génie Biochimique et AlimentaireUA-CNRS 544, Institut National des Sciences AppliquéesToulouse CédexFrance
  2. 2.Lactolabo-RPDangé St RomainFrance

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