Growth of<i>streptococcus lactis</i>in milk in a continuous fermenter

Linklater, P. M.; Griffin, C.

doi:10.1017/s0022029900019245

Cited by 12 publications

(8 citation statements)

References 5 publications

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“…A function for 5. lactis was obtained by regressing the combined data of Harvey (1965), Pont and Holloway (1968), Cogan ei al. (1971) and Linklater and Griffin (1971). Data for other major silage organisms could not be found in the literature.…”

Section: Rjmentioning

confidence: 95%

A quantitative model of the ensilage process in lactate silages

Pitt

Muck

Leibensperger

1985

Grass and Forage Science

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A model of the ensilage process is presented which can be used to predict silage quality in lactate silages. The model simulates the major microbial and biochemical processes during ensilage, including aerobic respiration, hydrolysis of hemicellulose. growth and death of lactic acid bacteria and their production of lactic and acetic acids, reduction in pH, change in soluble sugar content, increase in osmotic potential, and proteolysis. The model is designed to operate on mixtures of grasses, legumes, or whole‐plant corn. Parameters for the model are developed from published silage experiments and pure‐culture bacterial studies. The model gives reasonably accurate predictions of key silage quality parameters, but further experimental work is needed on growth of lactic acid bacteria and on plant‐enzyme proteolysis. Predicted final pH depends primarily on the pH at which bacterial growth and death rates are equal. Initial bacterial concentration affects the time to rapid pH change, while maximum bacterial growth rate affects the rate of decline thereafter.

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Section: Rjmentioning

confidence: 95%

A quantitative model of the ensilage process in lactate silages

Pitt

Muck

Leibensperger

1985

Grass and Forage Science

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“…This method, together with chemostats with or without pH control, has been used for continuous cultivation of lactic starters and starter bacteria (1, 5, 10, 12-14, 17-19, 27). Much of this work has, however, been done on single-strain starter bacteria (10,13,14,(17)(18)(19).…”

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confidence: 99%

Growth of a Mixed Species Lactic Starter in a Continuous “pH-Stat” Fermentor

Pettersson¹

1975

Applied Microbiology

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“…The initial studies on the continuous manufacturing processes of dairy products, including lactic acid fermentation, were performed by Linklater and Griffin (1971a,b) and Keen (1972).Keen (1972) reported the application of a two‐stage continuous fermentation system that consisted of a continuous stirred tank reactor and a plug flow reactor for sour curd cheese production. Modler and Emmons (1989a,b) developed a continuous manufacturing process of ricotta cheese by addition of acid to ultrafiltration‐concentrated milk; and Prevost and Divies (1987) and Sondi et al.…”

Section: Introductionmentioning

confidence: 99%

Model of the Continuous Prefermentation Process in Cheese Manufacture and Stability Analysis of Steady State

Funahashi

Nakamura

2007

J Food Process Engineering

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The present study focused on the continuous prefermentation process affecting curd formation, and the subsequent pH changes in the first stage of cheese manufacture. Two typical continuous prefermentation systems in cheese manufacture were analyzed based on a kinetic model and the process control theory. A previously proposed mathematical model, which considers the effect of pH, adequately simulated the dynamic behavior of pH in the two continuous prefermentation processes. In the stability analysis of steady state using the Routh-Hurwitz criterion, we found that the continuous feed of a cheese starter culture prevented wash-out and stabilized the system independent of the fraction of seed feed rate. When no cheese starter culture was fed, the stabilities of steady states were dependent on the partial differentials of the maximum specific growth rate to lactic acid concentration. The feeding of cheese starter culture was effective to improve prefermentation process performance. PRACTICAL APPLICATIONSA proposed mathematical model, which considers the effect of pH, is available to optimize and control the prefermentation process in continuous cheese manufacture. The model that can predict cell dynamics and lactic acid 3 Corresponding

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Growth ofstreptococcus lactisin milk in a continuous fermenter

Cited by 12 publications

References 5 publications

A quantitative model of the ensilage process in lactate silages

A quantitative model of the ensilage process in lactate silages

Growth of a Mixed Species Lactic Starter in a Continuous “pH-Stat” Fermentor

Model of the Continuous Prefermentation Process in Cheese Manufacture and Stability Analysis of Steady State

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