The effect of yeast extract supplementation on the production of lactic acid from whey permeate byLactobacillus helueticus

Aeschlimann, A.; Stockar, Urs von

doi:10.1007/bf00903772

Cited by 112 publications

(32 citation statements)

References 5 publications

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“…thermophilus LY03 in a milk-based medium (De Vuyst et al 1998), to our knowledge, no systematic study on the effect of YE on EPS production has been published. Yeast extract is a stimulatory ingredient which is often included in whey media for growth and lactic acid production by LAB (Aeschlimann and von Stockar 1990;Chiarini et al 1992;Amrane and Prigent 1998). Although growth and lactic acid production by thermophilic LAB have been found to increase with increasing YE concentration (Chiarini et al 1992; Amrane and Prigent 1998), increasing YE above 4 g l -1 stimulated the growth of Strep.…”

Section: Discussionmentioning

confidence: 99%

Exopolysaccharide production by Streptococcus thermophilus SY: production and preliminary characterization of the polymer

et al. 2002

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Aims: To evaluate the effect of yeast extract (YE) concentration, temperature and pH on growth and exopolysaccharide (EPS) production in a whey-based medium by Streptococcus thermophilus SY and to characterize the partially purified EPS. Methods and Results: Factorial experiments and empirical model building were used to optimize fermentation conditions and the chemical composition, average molecular weight (MW) and rheological properties of aqueous dispersions of the EPS were determined. Exopolysaccharide production was growth associated and was higher (152 mg l -1 ) at pH 6AE4 and 36°C with 4 g l -1 YE. High performance size exclusion chromatography of the partially purified EPS showed two peaks, with a weight average MW of 2 · 10 6 and 5 · 10 4 , respectively. The EPS was a heteropolysaccharide, with a glucose : galactose : rhamnose ratio of 2 : 4AE5 : 1. Its water dispersions had a pseudoplastic behaviour and showed a higher viscosity of xanthan solutions. Significance and Impact of the Study: The fermentation conditions and some properties of an EPS produced by Strep. thermophilus, a dairy starter organism, were described.

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Section: Discussionmentioning

confidence: 99%

Exopolysaccharide production by Streptococcus thermophilus SY: production and preliminary characterization of the polymer

et al. 2002

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“…Also, oxygen tension and water activity are two important characteristics of fruit juices that lead to weak growth ability of probiotic bacteria (7). However, Rakin et al and Aeschlimann and Von Stockar showed that addition of autolysate positively influenced the cell count of lactic acid bacteria during fermentation and the time of fermentation was reduced by increasing amino acids, vitamins, minerals and antioxidants content of juices (14,15). Low pH of media contributes to a decline in the growth rate and an extension in length of the lag phase (14).…”

Section: Fermentation Of Peach Juice With Lactic Acid Bacteriamentioning

confidence: 99%

Producing Probiotic Peach Juice

Pakbin¹,

Razavi²,

Mahmoudi³

et al. 2014

Biotech Health Sci

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“…Its increased use has resulted in renewed interest in its biotechnical production (Buchta 1983;Lipinsky 1981). Unfortunately lactic acid bacteria show low lactic acid production on unsupplemented whey or WU (Aeschlimann and von Stockar 1990;Mistry et al 1987;Vahvaselkh and Linko 1987).…”

Section: Introductionmentioning

confidence: 99%

Influence of growth supplements on lactic acid production in whey ultrafiltrate by Lactobacillus helveticus

Chiarini¹,

Mara²,

Tabacchioni³

1992

Appl Microbiol Biotechnol

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Investigations have been carried out on lactic acid production by Lactobacillus helveticus CNRZ 303 in whey ultrafiltrate. Addition of beet molasses was investigated with good results, although yeast extract proved to be more effective. The size of inoculum and the preculture medium also played a significant role in determining the amount of lactic acid produced during the fermentation process. High lactose consumption (94.09%), together with good lactic acid production (26.09 g/l) and yield (0.90%), were obtained in whey ultrafiltrate supplemented with 1% (w/v) beet molasses (WUM), with a 10% (w/v) inoculum and peptonized milk as preculture medium. Although these results were similar to those obtained when yeast extract was used as supplement, the maximum volumetric productivities proved to be quite different, and were definitely higher with yeast extract.

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The effect of yeast extract supplementation on the production of lactic acid from whey permeate byLactobacillus helueticus

Cited by 112 publications

References 5 publications

Exopolysaccharide production by Streptococcus thermophilus SY: production and preliminary characterization of the polymer

Exopolysaccharide production by Streptococcus thermophilus SY: production and preliminary characterization of the polymer

Producing Probiotic Peach Juice

Influence of growth supplements on lactic acid production in whey ultrafiltrate by Lactobacillus helveticus

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