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Modelling the influence of pH, temperature, glucose and lactic acid concentrations on the kinetics of lactic acid production by Lactococcus lactis ssp. lactis ATCC 19435 in whole-wheat flour

Akerberg, C; Hofvendahl, Karin LU ; Zacchi, Guido LU and Hahn-Hägerdal, Bärbel LU (1998) In Applied Microbiology and Biotechnology 49(6). p.682-690
Abstract
A kinetic model of the fermentative production of lactic acid from glucose by Lactococcus lactis ssp. lactis ATCC 19435 in whole-wheat flour has been developed. The model consists of terms for substrate and product inhibition as well as for the influence of pH and temperature. Experimental data from fermentation experiments under different physical conditions were used to fit and verify the model. Temperatures above 30 degrees C and pH levels below 6 enhanced the formation of byproducts and D-lactic acid. By-products were formed in the presence of maltose only, whereas D-lactic acid was formed independently of the presence of maltose although the amount formed was greater when maltose was present. The lactic acid productivity was highest... (More)
A kinetic model of the fermentative production of lactic acid from glucose by Lactococcus lactis ssp. lactis ATCC 19435 in whole-wheat flour has been developed. The model consists of terms for substrate and product inhibition as well as for the influence of pH and temperature. Experimental data from fermentation experiments under different physical conditions were used to fit and verify the model. Temperatures above 30 degrees C and pH levels below 6 enhanced the formation of byproducts and D-lactic acid. By-products were formed in the presence of maltose only, whereas D-lactic acid was formed independently of the presence of maltose although the amount formed was greater when maltose was present. The lactic acid productivity was highest between 33 degrees C and 35 degrees C and at pH 6. In the concentration interval studied (up to 180 g l(-1) glucose and 89 g l(-1) lactic acid) simulations showed that both substances were inhibiting. Glucose inhibition was small compared with the inhibition due to lactic acid. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Applied Microbiology and Biotechnology
volume
49
issue
6
pages
682 - 690
publisher
Springer
external identifiers
  • wos:000074717200007
  • scopus:0031810283
ISSN
1432-0614
DOI
10.1007/s002530051232
language
English
LU publication?
yes
id
32b11f55-f695-49c3-9b04-71588b1ec034 (old id 3911424)
date added to LUP
2013-06-28 14:04:13
date last changed
2017-10-22 04:32:37
@article{32b11f55-f695-49c3-9b04-71588b1ec034,
  abstract     = {A kinetic model of the fermentative production of lactic acid from glucose by Lactococcus lactis ssp. lactis ATCC 19435 in whole-wheat flour has been developed. The model consists of terms for substrate and product inhibition as well as for the influence of pH and temperature. Experimental data from fermentation experiments under different physical conditions were used to fit and verify the model. Temperatures above 30 degrees C and pH levels below 6 enhanced the formation of byproducts and D-lactic acid. By-products were formed in the presence of maltose only, whereas D-lactic acid was formed independently of the presence of maltose although the amount formed was greater when maltose was present. The lactic acid productivity was highest between 33 degrees C and 35 degrees C and at pH 6. In the concentration interval studied (up to 180 g l(-1) glucose and 89 g l(-1) lactic acid) simulations showed that both substances were inhibiting. Glucose inhibition was small compared with the inhibition due to lactic acid.},
  author       = {Akerberg, C and Hofvendahl, Karin and Zacchi, Guido and Hahn-Hägerdal, Bärbel},
  issn         = {1432-0614},
  language     = {eng},
  number       = {6},
  pages        = {682--690},
  publisher    = {Springer},
  series       = {Applied Microbiology and Biotechnology},
  title        = {Modelling the influence of pH, temperature, glucose and lactic acid concentrations on the kinetics of lactic acid production by Lactococcus lactis ssp. lactis ATCC 19435 in whole-wheat flour},
  url          = {http://dx.doi.org/10.1007/s002530051232},
  volume       = {49},
  year         = {1998},
}