Microcalorimetric study of growth of Lactococcus lactis IL1403 at different glucose concentrations in broth

Kabanova, Natalja; Kazarjan, Aram; Stulova, Irina; Vilu, Raivo

doi:10.1016/j.tca.2009.07.003

Cited by 23 publications

(25 citation statements)

References 33 publications

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“…Power-time curves were analyzed according to the Kabanova [9] and all numerical values of processed power-time curves are presented in Table 1.…”

Section: Resultsmentioning

confidence: 99%

Microcalorimetric Study of Extruded Dog Food Containing Probiotic Micro-Organisms

Kazarjan¹,

Kabanova²,

Vilu³

2012

AiM

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Extruded dry dog food products claimed to have a probiotic ingredient of Enterococcus faecium (NCIMB10415) in the commercial available formulations under the brand name of ProBiotic LIVE (Bacterfield S.A., Luxembourg) were studied in the present work using a multichannel thermal activity monitor TAM III. Maximum specific growth rate, heat produced during different growth phases, and lag-phase duration were determined. The length of the lag-phase that can be used to determine the time necessary for the probiotic ingredient to restore its activity after consumption of probiotic containing extruded products was also measured. The calorimetric data confirmed the ability of the Enterococcus faecium to grow at the acidic pH conditions, modeling conditions of gastro-intestinal tract of dogs, and preserve its metabolic activity (viability) at the same level as at the neutral pH. The results obtained indicated that microcalorimetry was a precise and convenient tool for monitoring probiotic activity in complicated solid-state matrices.

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“…Power-time curves were analyzed according to the Kabanova [9] and all numerical values of processed power-time curves are presented in Table 1.…”

Section: Resultsmentioning

confidence: 99%

Microcalorimetric Study of Extruded Dog Food Containing Probiotic Micro-Organisms

Kazarjan¹,

Kabanova²,

Vilu³

2012

AiM

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“…As a universal, integral, nondestructive, and highly sensitive method, microcalorimetry is often used to online monitor the bacterial growth and metabolism for a microbial fermentation process [13]. At present, microcalorimetry has been widely used to study thermokinetics for a biological process [12 -14].…”

Section: Introductionmentioning

confidence: 99%

Microcalorimetric Investigation of the Effect of the Ionic Liquid 1-Butyl-3-Methylimidazolium Chloride on the Fermentation of Saccharomyces cerevisiae AY93161 for Lignocellulosic Ethanol Production

Huang¹,

Jin²,

Feng³

et al. 2016

TOBIOTJ

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Abstract:The effects of ionic liquid 1-butyl-3-methylimidazolium chloride (BMIMCl) on the ethanol fermentation process of Saccharomyces cerevisiae AY93161 were investigated by using microcalorimetry. On the basis of microcalorimetric and process data, the thermokinetic parameters of the ethanol fermentation process at different BMIMCl concentrations from 0.001 to 5 gL -1 were calculated. Compared to the control, the BMIMCl caused a decreased value of the maximum specific growth rate µ m (from 0.226 to 0.105 h -1 ), and an increased value of the maximum specific produced heat rate p m (from 2.08 to 7.06 mWlg -1 ) and the total heat output H for producing 1 g ethanol (from 990 to 1871 Jg -1 ). The decreased µ m and increased p m and H led to lower final yeast concentration (from 3.85 to 2.39 gL -1 ) and ethanol concentration (from 40.3 to 25.1 gL -1 ). This gives useful information for improving the lignocellulosic ethanol production process using the ionic liquid technology.

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“…Microcalorimetry is a useful method to obtain easily kinetic and thermodynamic information on microbial growth that can be barely obtained by conventional bacteriological methods (see Kabanova, Kazarjan, Stulova, & Vilu, 2009). Gardea et al (2002) compared heat evolution by bacteria with traditional plate counts assessing microbiological quality of milk undergone different treatments.…”

Section: Introductionmentioning

confidence: 99%

The effect of hydrogen peroxide on the growth of thermophilic lactic starter and acid gelation of UHT milk

Kriščiunaite

Stulova

Kabanova

et al. 2011

International Dairy Journal

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Microcalorimetric study of growth of Lactococcus lactis IL1403 at different glucose concentrations in broth

Cited by 23 publications

References 33 publications

Microcalorimetric Study of Extruded Dog Food Containing Probiotic Micro-Organisms

Microcalorimetric Study of Extruded Dog Food Containing Probiotic Micro-Organisms

Microcalorimetric Investigation of the Effect of the Ionic Liquid 1-Butyl-3-Methylimidazolium Chloride on the Fermentation of Saccharomyces cerevisiae AY93161 for Lignocellulosic Ethanol Production

The effect of hydrogen peroxide on the growth of thermophilic lactic starter and acid gelation of UHT milk

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