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Lactic acid production rates during the different growth phases of Lactobacillus helveticus cultivated on whey supplemented with yeast extract

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Abstract

The influence of the yeast extract concentration on the kinetic relationship between growth and production has been analyzed in detail by comparing growth and production rates instead of specific rates. The highest average acid production rate occurred during the slowing down phase of growth. Irrespective of the nitrogen supplementation, the contribution to the total acid production of this phase was nearly the same as that of the growth-associated production one. © Rapid Science Ltd. 1998

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Authors and Affiliations

  1. Laboratoire des Procédés de Séparation (Unité associée I.N.R.A.), I.U.T., Département Chimie, Université de Rennes I, Rennes, France

    A. Amrane & Y. Prigent

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  1. A. Amrane
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  2. Y. Prigent
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Amrane, A., Prigent, Y. Lactic acid production rates during the different growth phases of Lactobacillus helveticus cultivated on whey supplemented with yeast extract. Biotechnology Letters 20, 379–383 (1998). https://doi.org/10.1023/A:1005331430943

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  • DOI: https://doi.org/10.1023/A:1005331430943

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