Whey Permeate as a Medium for Mesophilic Lactic Acid Streptococci
نویسندگان
چکیده
منابع مشابه
Kinetic study of continuous whey permeate fermentation by immobilized Lactobacillus helveticus for lactic acid production
A pH-controlled continuous lactic acid fermentation of whey permeate supplemented with yeast extract was carried out with Lactobacillus helveticus entrapped in K-carrageenan-locust bean gum gel beads at various dilution rates and pH set points. A kinetic study of the immobilized cell continuous fermentation in a 1-I stirred-tank reactor containing 33% (v/v) gel beads was carried out with an ori...
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Xanthan gum is a polysaccharide that is widely used as stabilizer and thickener with many industrial applications in food industry. Our aim was to estimate the ability of Xanthomonas campestris ATCC 13951 for the production of xanthan gum by using whey as a growth medium, a by-product of dairy industry. X. campestris ATCC 13951 has been studied in batch cultures using a complex medium for the d...
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The aim of this study was to characterize the biological and rheological stability of continuous immobilized cell fermentation for the production of mixed-strain mesophilic starters. Three strains of Lactococcus were immobilized separately in kappa-carrageenan-locust bean gum gel beads. Continuous fermentation was carried out in a 1 L pH-controlled stirred tank reactor, operated at 30 degrees C...
متن کاملEnergy concentration and phosphorus digestibility in whey powder, whey permeate, and low-ash whey permeate fed to weanling pigs.
Two experiments were conducted to determine DE and ME, the apparent total tract digestibility (ATTD) of P, and the standardized total tract digestibility (STTD) of P in whey powder (3,646 kcal/kg), whey permeate (3,426 kcal/kg), and low-ash whey permeate (3,657 kcal/kg) fed to weanling pigs. The DE and ME in the 3 whey products were determined using 32 barrows (9.2 ± 0.4 kg of BW). A basal diet...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1989
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(89)79284-5