Journal
BIOCHEMICAL ENGINEERING JOURNAL
Volume 44, Issue 2-3, Pages 96-105Publisher
ELSEVIER
DOI: 10.1016/j.bej.2008.11.004
Keywords
Lactobacillus plantarum; Probiotic; Mathematical models; Cereal-based media; Buffering capacity; Sugar concentration
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An unstructured mathematical model is proposed to describe the fermentation kinetics of growth, lactic acid production, pH and sugar consumption by Lactobacillus plantarum as a function of the buffering capacity and initial glucose concentration of the culture media. Initially the experimental data of L plantarum fermentations in synthetic media with different buffering capacity and glucose were fitted to a set of primary models. Later the parameters obtained from these models were used to establish mathematical relationships with the independent variables tested. The models were validated with 6 fermentations of L. plantarum in different cereal-based media. In most cases the proposed models adequately describe the biochemical changes taking place during fermentation and are a promising approach for the formulation of cereal-based probiotic foods. (C) 2008 Elsevier B.V. All rights reserved.
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