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Lactic acid production by mixed cultures of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus helveticus

descriptionPublicationkeyboard_double_arrow_right Article , Journal 01 Sep 2008Publisher:Elsevier BVJournal:Bioresource Technology, volume 99, pages 5,951-5,955 (issn: 0960-8524,

Authors: C. Psarianos; Stavros Plessas; Loulouda Bosnea; Ibrahim M. Banat; Athanasios A. Koutinas; Roger Marchant;

doi: 10.1016/j.biortech.2007.10.039

pmid: 18155517

Lactic acid production by mixed cultures of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus helveticus

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Abstract

Lactic acid production using Kluyveromyces marxianus (IFO 288), Lactobacillus delbrueckii ssp. bulgaricus (ATCC 11842) and Lactobacillus helveticus (ATCC 15009) individually or as mixed culture on cheese whey in stirred or static fermentation conditions was evaluated. Lactic acid production, residual sugar and cell biomass were the main features examined. Increased lactic acid production was observed, when mixed cultures were used in comparison to individual ones. The highest lactic acid concentrations were achieved when K. marxianus yeast was combined with L. delbrueckii ssp. bulgaricus, and when all the strains were used revealing possible synergistic effects between the yeast and the two lactic acid bacteria. The same synergistic effects were further observed and verified when the mixed cultures were applied in sourdough fermentations, proving that the above microbiological system could be applied in the food fermentations where high lactic acid production is sought.

Related Organizations

University of Ulster
United Kingdom
University of Patras
Greece
University of Ulster
United Kingdom
Πανεπιστήμιο Κρήτης – Τμήμα Βιολογίας
Greece

Keywords

Lactobacillus delbrueckii, Ethanol, Food Handling, Lactobacillus helveticus, Culture Media, Kluyveromyces, Cheese, Fermentation, Cooking, Lactic Acid, Food Analysis

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	influence This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	Top 10%
	impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.	Top 10%