Springer Online Journal Archives 1860-2000
Process Engineering, Biotechnology, Nutrition Technology
Summary In batch cultures of Streptococcus cremoris growth parameters, especially the specific growth rate and its alteration during time-courses of fermentation, were found to be dependent on the culture conditions, in particular the inoculum size and medium composition. It was demonstrated that growth was subject to two main factors, inhibition by lactic acid and limitation by nutritional compounds, the first effect being strongly dependent on medium composition. The tolerance of the strain towards lactic acid was characterized, and critical values of the end-product were related to the concentration of yeast extract and bactotryptone in the medium. After taking into consideration the inhibitory effect of lactic acid, the level of nutritional limitation accounted for the change in specific growth rate during time courses of the culture.
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