Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
225934 | Journal of Food Engineering | 2007 | 9 Pages |
Abstract
The fermentations of several carbohydrates (glucose, galactose and lactose) have been monitored measuring ultrasonic velocity during the growth of Lactobacillus casei in basal MRS media. Under the conditions used, this microorganism is basically homofermentative and sugars are predominantly transformed into lactic acid. A remarkable correlation was found between the ultrasonic velocity and the bacterial catabolism. These results could be used to model changes occurring during lactic acid fermentations and show the great potential of this non-invasive technique for monitoring biotechnological processes.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Pablo Resa, Tomás Bolumar, Luis Elvira, Gaspar Pérez, Francisco Montero de Espinosa,