Effect of Corn steep liquor supplementation and scale up on Lactococcus starter production

Summary

Three Lactococcus strains (Lactococcus ssp. lactis var. diacetylactis, Lactococcus ssp. lactis cremoris and Lactococcus ssp. lactis var. lactis) isolated from the Tunisian lben were grown at constant pH on CSL medium in stirred fermentors for lactic starters production. The agitation required to homogenate alkali used to pH control should be low because it affects the Lactococcus growth. Scale up from 20-liter fermentor to 400-liter fermentor was carried out at constant impeller tip speed below 150 cm s⁻¹.

The CSL supplementation and fed-batch with glucose increased the yield in the upper 10¹⁰ cfu/ml. The consumed glucose during fermentation was converted into lactic acid and cell. Before fed-batch, the maximum specific growth rate of Lactococcus ssp. lactis var. diacetylactis was around 1 h⁻¹ and the number of cells increased 20 to 40 times according to inoculum size. After fed-batch, the glucose consumption rate remains constant but specific growth rate decreased and number of cell trebled only.