The study of the growth kinetics of lactobacilli with pronounced probiotic properties in their batch cultivation is essential. Various models based on the logistic curvemodel, containing parameters showing the influence of the accumulating lactic acid on the biosynthesis of the product, as well as parameters showing the sensitivity of the cells to lactic acid were used to model the growth kinetics in the present work. The rate constant of adaptation of the studied strains to the used nutrient medium and the induction period were also determined. The kinetics of lactic acid synthesis was determined according to the Weibull model.The study of the growth kinetics of lactobacilli with pronounced probiotic properties in their batch cultivation i...
An unstructured model for growth and lactic acid production during two-stage continuous cultures of ...
An unstructured model for growth and lactic acid production during two-stage continuous cultures of ...
<p>The presence and growth of spoilage organisms in food might affect the shelf life. In this study,...
A comparative study of kinetic models to describe the dynamics of the fermentation process of cultur...
Lactobacillus plantarum FNCC 250 and Lactobacillus sp. FNCC 401 were isolated from traditional ferme...
Nowadays, microorganisms with probiotic or antimicrobial properties are receiving major attention as...
Nowadays, microorganisms with probiotic or antimicrobial properties are receiving major attention as...
Background and Objectives: Lactobacillus delbrueckii ssp bulgaricus is widely used in dairy industri...
The application of an adaptation strategy for probiotics, which may improve their stress tolerance, ...
The objective of this research was to determine the growth kinetics of lactic acid starter bacteria ...
The objective of this research was to determine the growth kinetics of lactic acid starter bacteria ...
12 páginas, 7 tablas, 2 figurasUsing the logistic model as a starting point, a set of reparameterise...
Not AvailableThe lactic acid bacteria, Lactococcuslactis, is used as a starter culture(s) in food fe...
International audienceAn unstructured model for growth and lactic acid production during two-stage c...
Next to the traditional application of lactic acid bacteria (LAB) as starter cultures for food ferme...
An unstructured model for growth and lactic acid production during two-stage continuous cultures of ...
An unstructured model for growth and lactic acid production during two-stage continuous cultures of ...
<p>The presence and growth of spoilage organisms in food might affect the shelf life. In this study,...
A comparative study of kinetic models to describe the dynamics of the fermentation process of cultur...
Lactobacillus plantarum FNCC 250 and Lactobacillus sp. FNCC 401 were isolated from traditional ferme...
Nowadays, microorganisms with probiotic or antimicrobial properties are receiving major attention as...
Nowadays, microorganisms with probiotic or antimicrobial properties are receiving major attention as...
Background and Objectives: Lactobacillus delbrueckii ssp bulgaricus is widely used in dairy industri...
The application of an adaptation strategy for probiotics, which may improve their stress tolerance, ...
The objective of this research was to determine the growth kinetics of lactic acid starter bacteria ...
The objective of this research was to determine the growth kinetics of lactic acid starter bacteria ...
12 páginas, 7 tablas, 2 figurasUsing the logistic model as a starting point, a set of reparameterise...
Not AvailableThe lactic acid bacteria, Lactococcuslactis, is used as a starter culture(s) in food fe...
International audienceAn unstructured model for growth and lactic acid production during two-stage c...
Next to the traditional application of lactic acid bacteria (LAB) as starter cultures for food ferme...
An unstructured model for growth and lactic acid production during two-stage continuous cultures of ...
An unstructured model for growth and lactic acid production during two-stage continuous cultures of ...
<p>The presence and growth of spoilage organisms in food might affect the shelf life. In this study,...