Kinetic analysis and mathematical modeling of growth and lactic acid production of Lactobacillus casei var. rhamnosus in milk whey

Álvarez, Mario Moisés; Aguirre-Ezkauriatza, E. J.; Ramírez-Medrano, Alicia; Rodríguez-Sánchez, Alejandro

doi:10.3168/jds.2010-3116

Cited by 35 publications

(32 citation statements)

References 14 publications

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“…In this work, significant lactic acid production observed for the exponential and stationary phases. In addition, the cell dry weight increased by about 10–15 folds (depend on the strain) in 24 h. Alvarez et al, 26 studied the kinetics of cell growth, lactic acid production and substrate utilization of L. casei var. rhamnosus .…”

Section: Discussionmentioning

confidence: 99%

Growth kinetic models of five species of Lactobacilli and lactose consumption in batch submerged culture

Rezvani

Ardestani

Najafpour

2017

Brazilian Journal of Microbiology

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Kinetic behaviors of five Lactobacillus strains were investigated with Contois and Exponential models. Awareness of kinetic behavior of microorganisms is essential for their industrial process design and scale up. The consistency of experimental data was evaluated using Excel software. L. bulgaricus was introduced as the most efficient strain with the highest biomass and lactic acid yield of 0.119 and 0.602 g g−1 consumed lactose, respectively. The biomass and carbohydrate yield of L. fermentum and L. lactis were slightly less and close to L. bulgaricus. Biomass and lactic acid production yield of 0.117 and 0.358 for L. fermentum and 0.114 and 0.437 g g−1 for L.actobacillus lactis were obtained. L. casei and L. delbrueckii had the less biomass yield, nearly 11.8 and 22.7% less than L. bulgaricus, respectively. L. bulgaricus (R2 = 0.9500 and 0.9156) and L. casei (R2 = 0.9552 and 0.8401) showed acceptable consistency with both models. The investigation revealed that the above mentioned models are not suitable to describe the kinetic behavior of L. fermentum (R2 = 0.9367 and 0.6991), L. delbrueckii (R2 = 0.9493 and 0.7724) and L. lactis (R2 = 0.8730 and 0.6451). Contois rate equation is a suitable model to describe the kinetic of Lactobacilli. Specific cell growth rate for L. bulgaricus, L. casei, L. fermentum, L. delbrueckii and L. lactis with Contois model in order 3.2, 3.9, 67.6, 10.4 and 9.8-fold of Exponential model.

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Section: Discussionmentioning

confidence: 99%

Growth kinetic models of five species of Lactobacilli and lactose consumption in batch submerged culture

Rezvani

Ardestani

Najafpour

2017

Brazilian Journal of Microbiology

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“…Monod equation relates the specific growth rate (µ) to the concentration of a single growthlimiting substrate (S) via two parameters, the maximum specific growth rate (µ max ) and the substrate affinity constant (K S ). Other authors have proposed the inhibitory effects of high initial lactose concentrations, lactose limitation, and lactate inhibition [23,24], while others developed models showing the inhibition effects of both associated and dissociated forms of lactic acid [25,26].…”

Section: Introductionmentioning

confidence: 99%

Bioreactor Scale-Up and Kinetic Modeling of Lactic Acid and Biomass Production by Enterococcus faecalis SLT13 during Batch Culture on Hydrolyzed Cheese Whey

Ziadi

M’hir

Aydi

et al. 2020

Journal of Chemistry

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Kinetic modeling of biomass and lactic acid production by Enterococcus faecalis SLT13 have been developed during batch culture in M17 and Hydrolyzed Cheese Whey (HCW) in 2 L and 20 L bioreactors. The specific growth rate μmax was higher in 20 L bioreactor (1.09 h−1); however, the maximum specific lactic acid production rate qpmax and maximum specific sugar utilization rate qsmax were higher in 2 L bioreactor. Biomass and sugar utilization were affected by lactic acid inhibition in HCW. No effects of substrate inhibition have been observed. Substrate limitation of biomass has been observed on HCW in 20 L bioreactor; the substrate limitation constant for biomass Ksx was 4.229 g/L. Substrate limitation of sugar consumption has been observed on M17 in 2 L bioreactor; the substrate limitation constant for sugar consumption Kss was 2.73 g/L. Compared to experimental data, the model provided good predictions for biomass, sugar consumption, and lactic acid production.

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“…Thus, the responses of a microbial population to environmental factors are reproducible [1]. Predictive microbiology would not only enable us to focus on foodborne and spoilage microorganisms but it should also predict the behavior of starter cultures during fermentation, at least of dairy products [2,3].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Salt and Temperature on the Growth of Fresco Culture

et al. 2018

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The effect of environmental factors, including temperature and water activity, has a considerable impact on the growth dynamics of each microbial species, and it is complicated in the case of mixed cultures. Therefore, the aim of this study was to describe and analyze the growth dynamics of Fresco culture (consisting of 3 different bacterial species) using predictive microbiology tools. The growth parameters from primary fitting were modelled against temperature using two different secondary models. The intensity of Fresco culture growth in milk was significantly affected by incubation temperature described by Gibson's model, from which the optimal temperature for growth of 38.6 • C in milk was calculated. This cardinal temperature was verified with the T opt = 38.3 • C calculated by the CTMI model (cardinal temperature model with inflection), providing other cardinal temperatures, i.e., minimal T min = 4.0 • C and maximal T max = 49.6 • C for Fresco culture growth. The specific growth rate of the culture under optimal temperature was 1.56 h −1 . The addition of 1% w/v salt stimulated the culture growth dynamics under temperatures down to 33 • C but not the rate of milk acidification. The prediction data were validated and can be used in dairy practice during manufacture of fermented dairy products.

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Kinetic analysis and mathematical modeling of growth and lactic acid production of Lactobacillus casei var. rhamnosus in milk whey

Cited by 35 publications

References 14 publications

Growth kinetic models of five species of Lactobacilli and lactose consumption in batch submerged culture

Growth kinetic models of five species of Lactobacilli and lactose consumption in batch submerged culture

Bioreactor Scale-Up and Kinetic Modeling of Lactic Acid and Biomass Production by Enterococcus faecalis SLT13 during Batch Culture on Hydrolyzed Cheese Whey

The Effect of Salt and Temperature on the Growth of Fresco Culture

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