Enhanced inhibitory effect of lactic acid on growth kinetics of Streptococcus cremoris during nutritional medium limitations
作者： Bernard Bibal , Yves Vayssier , Myl�ne Tournou , Alain Pareilleux
DOI: 10.1007/BF00255371
关键词:
摘要: In batch cultures of Streptococcus cremoris growth parameters, especially the specific rate and its alteration during time-courses fermentation, were found to be dependent on culture conditions, in particular inoculum size medium composition. It was demonstrated that subject two main factors, inhibition by lactic acid limitation nutritional compounds, first effect being strongly The tolerance strain towards characterized, critical values end-product related concentration yeast extract bactotryptone medium. After taking into consideration inhibitory acid, level accounted for change time courses culture.
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