<abstract xmlns="http://www.w3.org/1999/xhtml"> A comparative study of kinetic models to describe the dynamics of the fermentation process of culturing of a probiotic strain Lactobacillus delbrueckii ssp. bulgaricus B1 was performed. The models of Monod, Aiba, Tiessier, Hinshelwood and the equation of the logistic curve combined with the model of Ludeking-Piret were used. It has been found that the different models described the observed fermentation dynamics differently. The conducted comparative study demonstrated that the models of Monod and the equation of the logistic curve combined with the model of Ludeking-Piret were suitable for the description of the fermentation dynamics. The mathematical models showed no significant product and/or substrate inhibition. The culture developed with a low specific growth rate, but nevertheless it accumulated 1012-1013 viable cells. The substrate was absorbed primarily from cells in the stationary growth phase rather than cells in the exponential growth phase</abstract>

A comparative study of kinetic models to describe the dynamics of the fermentation process of culturing of a probiotic strain Lactobacillus delbrueckii ssp. bulgaricus B1 was performed. The models of Monod, Aiba, Tiessier, Hinshelwood and the equation of the logistic curve combined with the model of Ludeking-Piret were used. It has been found that the different models described the observed fermentation dynamics differently. The conducted comparative study demonstrated that the models of Monod and the equation of the logistic curve combined with the model of Ludeking-Piret were suitable for the description of the fermentation dynamics. The mathematical models showed no significant product and/or substrate inhibition. The culture developed with a low specific growth rate, but nevertheless it accumulated 1012-1013 viable cells. The substrate was absorbed primarily from cells in the stationary growth phase rather than cells in the exponential growth phase

Kinetics of Batch Fermentation in the Cultivation of a Probiotic Strain Lactobacillus Delbrueckii Ssp. Bulgaricus B1

Department “Microbiology”, University of Food Technologies, 26 “Maritza” boulevard, Plovdiv, Bulgaria

Department “Technology of wine and brewing”, University of Food Technologies, 26 “Maritza” boulevard, Plovdiv, Bulgaria

Department “Biochemistry and molecular biology”, University of Food Technologies, 26 “Maritza” boulevard, Plovdiv, Bulgaria

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

A comparative study of kinetic models to describe the dynamics of the fermentation process of culturing of a probiotic strain Lactobacillus delbrueckii ssp....

Kinetics of Batch Fermentation in the Cultivation of a Probiotic Strain Lactobacillus Delbrueckii Ssp. Bulgaricus B1

Publié en ligne: 04 août 2015

Pages: 61 - 72

DOI: https://doi.org/10.1515/aucft-2015-0006

Mots clés
probiotics, fermentation, kinetic models

© Lucian Blaga University

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Kinetics of Batch Fermentation in the Cultivation of a Probiotic Strain Lactobacillus Delbrueckii Ssp. Bulgaricus B1

Publié en ligne: 04 août 2015

Pages: 61 - 72

DOI: https://doi.org/10.1515/aucft-2015-0006

Mots clésprobiotics, fermentation, kinetic models

© Lucian Blaga University

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Mots clés
probiotics, fermentation, kinetic models