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Influence of immobilization parameters on growth and lactic acid production by Streptococcus thermophilus and Lactobacillus bulgaricus co-immobilized in calcium alginate gel beads

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Abstract

Streptococcus thermophilusand Lactobacillus bulgaricus were co-immobilized in different systems with varying calcium (0.1–1.5M) and alginate (1–2<><>, w/v) concentrations. Highest lactic acid production was 35 g l1 when both bacteria were in high viscosity beads (1<><>, w/v alginate) hardened in 0.1 M CaCl2 .The gel bead composition affected size and distribution of entrapped lactic acid bacteria.

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Authors and Affiliations

  1. Departamento de Química y CC.MM., (Area de Bioquímica), Facultad de Ciencias Experimentales, Universidad de Huelva, Campus del Carmen, 21017, Huelva, Spain

    I. Garbayo & C. Vílchez

  2. Departamento de Bioquímica Vegetal y Biología Molecular, Facultad de Química, Universidad de Sevilla, Apdo 553, 41012, Sevilla, Spain

    J. M. Vega

  3. Laboratoire de Génie Cellulaire (UMR CNRS 6022), Faculté des Sciences, Université de Picardie Jules Verne, 33 rue Saint Leu, Amiens Cedex, 80039, France

    J. E. Nava-Saucedo & J. N. Barbotin

Authors
  1. I. Garbayo
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  2. C. Vílchez
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  3. J. M. Vega
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  4. J. E. Nava-Saucedo
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  5. J. N. Barbotin
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Correspondence to I. Garbayo.

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Garbayo, I., Vílchez, C., Vega, J.M. et al. Influence of immobilization parameters on growth and lactic acid production by Streptococcus thermophilus and Lactobacillus bulgaricus co-immobilized in calcium alginate gel beads. Biotechnol Lett 26, 1825–1827 (2004). https://doi.org/10.1007/s10529-004-5134-3

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  • DOI: https://doi.org/10.1007/s10529-004-5134-3

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