Effect of inoculum composition and low KCl supplementation on the biological and rheological stability of an immobilized-cell system for mixed mesophilic lactic starter production.
Two strains of Lactococcus lactis subsp. lactis (L. lactis KB and KBP) and one of L. lactis subsp. lactis biovar. diacetylactis (L. diacetylactis MD) were immobilized separately in kappa-carrageenan-locust bean gum gel beads. Continuous fermentations were carried out in supplemented whey permeate in a 1-L pH-controlled stirred tank reactor inoculated with a 30% (v/v) bead inoculum and a bead ratio of 55:30:15 for KB, KBP, and MD, respectively. The process demonstrated a high productivity and microbial stability during the 7-week continuous culture. Compared with previous experiments carried out with an inoculum bead ratio of 33:33:33 for KB, KBP, and MD beads, respectively, the modification of the inoculum bead ratio had apparently little effect on free and immobilized, total and specific populations. A dominant behavior of L. diacetylactis MD over the other strains of the mixed culture was observed both with free-cell populations in the effluent and with immobilized-cell populations. Additional experiments were carried out with other strain combinations for continuous inoculation-prefermentation of milk. The data also confirmed the dominance of L. diacetylactis during long-term continuous immobilized-cell fermentations. This dominance may be tentatively explained by the local competition involved in the development of the bead cross-contamination and in citrate utilization by L. diacetylactis strains. The gel beads demonstrated a high rheological stability during the 7-week continuous fermentation even at low KCl supplementation of the broth medium (25 mM KCl).
Lamboley
L
L
Dairy Research Centre STELA, Pavillon Paul Comtois, Université Laval, Québec, QC, Canada.
Lacroix
C
C
Sodini
I
I
Lemay
M J
MJ
Champagne
C P
CP
D000818:Animals; D002241:Carbohydrates / Q000032:analysis; D018914:Cells, Immobilized; D015169:Colony Count, Microbial; D003470:Culture Media; D005285:Fermentation; D019344:Lactic Acid / Q000096:biosynthesis*; D013294:Lactococcus lactis / Q000187:drug effects / Q000378:metabolism*; D008892:Milk / Q000737:chemistry / Q000382:microbiology; D011189:Potassium Chloride / Q000494:pharmacology*; D012212:Rheology
D002241:Carbohydrates; D003470:Culture Media; D019344:Lactic Acid; D011189:Potassium Chloride