Summary
The principles of a new process for the continuous manufacture of yoghurt withLactobacillus bulgaricus andStreptococcus thermophilus entrapped in Ca-alginate beads were given. Characteristics of non-optimized pH-stat continuous stirred tank reactors withL. bulgaricus andS. thermophilus entrapped in the same or separate particles were examined. In these reactors the highest production rate were 9.4 g.l−1.h−1 for lactic acid and 3.4×1011 C.F.U. 1−1.h−1 for inoculation when microorganisms were entrapped separately. A stable balance of the yoghurt bacteria liberated in continuously prefermented milk was observed.
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Prevost, H., Divies, C. & Rousseau, E. Continuous yoghurt production withLactobacillus bulgaricus andStreptococcus thermophilus entrapped in Ca-alginate. Biotechnol Lett 7, 247–252 (1985). https://doi.org/10.1007/BF01042371
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DOI: https://doi.org/10.1007/BF01042371