Applied Microbiology and Biotechnology

, Volume 28, Issue 4–5, pp 340–344 | Cite as

Influence of pH, lactose and lactic acid on the growth of Streptococcus cremoris: a kinetic study

  • Bernard Bibal
  • Gérard Goma
  • Yves Vayssier
  • Alain Pareilleux


The effect of various culture conditions on growth kinetics of an homofermentative strain of the lactic acid bacterium Streptococcus cremoris were investigated in batch cultures, in order to facilitate the production of this organism as a starter culture for the dairy industry. An optimal pH range of 6.3–6.9 was found and a lactose concentration of 37 g·l-1 was shown to be sufficient to cover the energetic demand for biomass formation, using the recommended medium. The study of the effect of lactic acid concentration on growth kinetics revealed that the end-product was not the sole factor affecting growth. The strain was characterized for its tolerance towards lactic acid and a critical concentration of 70 g·l-1 demonstrated. With the product yield of 0.9 g·g-1 at non-lactose limiting conditions the lactic acid concentration of 33 g·l-1 could not explain the low growth rates obtained, implicating a nutritional limitation.


Biomass Lactic Acid Lactose Lactic Acid Bacterium Product Yield 
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.



fermentation duration (h)


Biomass concentration (g·l-1)


maximum biomass concentration (g·l-1)


lactose concentration (g·l-1)


residual lactose concentration (g·l-1)


produced lactic acid concentration (g·l-1)


added lactic acid concentration (g·l-1)


critical lactic acid concentration (g·l-1)


specific growth rate (h-1)


maximum specific growth rate (h-1)


biomass yield (g·g-1) calculated when μ=0


product yield (g·g-1)


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Copyright information

© Springer-Verlag 1988

Authors and Affiliations

  • Bernard Bibal
    • 1
  • Gérard Goma
    • 1
  • Yves Vayssier
    • 2
  • Alain Pareilleux
    • 1
  1. 1.Centre de Transfert en Biotechnologie Microbiologie Département de Génie Biochimique et Alimentaire, UA-CNRS-No 544Institut National des Sciences AppliquéesToulouse CedexFrance
  2. 2.Lacto-Labo-RPDangé St RomainFrance

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