Lactose uptake rate by kefir yeast using 14C-labelled lactose to explain kinetic aspects in its fermentation.

Tauhe present work shows the relation between kefir fermentation ability and carbohydrate uptake rate. This was examined in a model system containing kefir co-culture and lactose in order to study fermentation induced by yeasts and bacteria at the same time. Lactose uptake rate was recorded by using (14)C-labelled lactose. The effect of lactose, cell concentration and pH on lactose fermentation was examined. Results have shown increase of lactose uptake rate at lower cell concentrations and specifically the maximum values of lactose uptake rate were obtained at 30 degrees C, 5.5 pH value and initial lactose and cell concentration 10% w/v and 16 g/L, respectively. Likewise, lighten that the increase of the fermentation rate by immobilized cells can be attributed also, in addition to other factors, to lower cell concentration on the surface of the support or of the promoter. Besides, it is shown that the effect of pH value on the biochemical reactions, carried out by intracellular enzymes can be attributed, except to the effect of pH on enzyme ability, in addition to the effect of pH on carbohydrate uptake rate.