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Automatic method for evaluating the activity of sourdough strains based on gas pressure measurements.

Abstract：

:A new method is proposed for the evaluation of the activity of sourdough strains, based on gas pressure measurements in closed air-tight reactors. Gas pressure and pH were monitored on-line during the cultivation of commercial yeasts and heterofermentative lactic acid bacteria on a semi-synthetic medium with glucose as the major carbon source. Relative gas pressure evolution was compared both to glucose consumption and to acidification and growth. It became obvious that gas pressure evolution is related to glucose consumption kinetics. For each strain, a correlation was made between maximum gas pressure variation and amount of glucose consumed. The mass balance of CO2 in both liquid and gas phase demonstrated that around 90% of CO2 was recovered. Concerning biomass production, a linear relationship was found between log colony-forming units/ml and log pressure for both yeasts and bacteria during the exponential phase; and for yeasts, relative gas pressure evolution also followed optical density variation.

journal_name

Appl Microbiol Biotechnol

journal_title

Applied microbiology and biotechnology

authors

Wick M,Vanhoutte JJ,Adhemard A,Turini G,Lebeault JM

doi

10.1007/s002530000484

subject

Has Abstract

pub_date

2001-04-01 00:00:00

pages

362-8

issue

3

eissn

0175-7598

issn

1432-0614

journal_volume

55

pub_type

杂志文章

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