Lactic acid production by mixed cultures of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp bulgaricus and Lactobacillus helveticus

S. Plessas, L. Bosnea, C. Psarianos, A. A. Koutinas, Roger Marchant, Ibrahim Banat

Research output: Contribution to journalArticle

37 Citations (Scopus)

Abstract

Lactic acid production using Kluyveromyces marxianus (IFO 288), Lactobacillus delbrueckii ssp. bulgaricus (ATCC 11842) and Lactobacillus helveticus (ATCC 15009) individually or as mixed culture on cheese whey in stirred or static fermentation conditions was evaluated. Lactic acid production, residual sugar and cell biomass were the main features examined. Increased lactic acid production was observed, when mixed cultures were used in comparison to individual ones. The highest lactic acid concentrations were achieved when K. marxianus yeast was combined with L. delbrueckii ssp. bulgaricus, and when all the strains were used revealing possible synergistic effects between the yeast and the two lactic acid bacteria. The same synergistic effects were further observed and verified when the mixed cultures were applied in sourdough fermentations, proving that the above microbiological system could be applied in the food fermentations where high lactic acid production is sought. (C) 2007 Elsevier Ltd. All rights reserved.
LanguageEnglish
Pages5951-5955
JournalBioresource Technology
Volume99
Issue number13
DOIs
Publication statusPublished - Sep 2008

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Kluyveromyces marxianus
Lactobacillus helveticus
Lactobacillus delbrueckii subsp. bulgaricus
mixed culture
lactic acid
Lactobacillus delbrueckii
fermentation
yeasts
cheese whey
sourdough
lactic acid bacteria
sugars
biomass
cells

Cite this

@article{f3b3dbe0e3e749f4ab7e98ec3819c270,
title = "Lactic acid production by mixed cultures of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp bulgaricus and Lactobacillus helveticus",
abstract = "Lactic acid production using Kluyveromyces marxianus (IFO 288), Lactobacillus delbrueckii ssp. bulgaricus (ATCC 11842) and Lactobacillus helveticus (ATCC 15009) individually or as mixed culture on cheese whey in stirred or static fermentation conditions was evaluated. Lactic acid production, residual sugar and cell biomass were the main features examined. Increased lactic acid production was observed, when mixed cultures were used in comparison to individual ones. The highest lactic acid concentrations were achieved when K. marxianus yeast was combined with L. delbrueckii ssp. bulgaricus, and when all the strains were used revealing possible synergistic effects between the yeast and the two lactic acid bacteria. The same synergistic effects were further observed and verified when the mixed cultures were applied in sourdough fermentations, proving that the above microbiological system could be applied in the food fermentations where high lactic acid production is sought. (C) 2007 Elsevier Ltd. All rights reserved.",
author = "S. Plessas and L. Bosnea and C. Psarianos and Koutinas, {A. A.} and Roger Marchant and Ibrahim Banat",
year = "2008",
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doi = "10.1016/j.biortech.2007.10.039",
language = "English",
volume = "99",
pages = "5951--5955",
journal = "Bioresource Technology",
issn = "0960-8524",
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Lactic acid production by mixed cultures of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp bulgaricus and Lactobacillus helveticus. / Plessas, S.; Bosnea, L.; Psarianos, C.; Koutinas, A. A.; Marchant, Roger; Banat, Ibrahim.

In: Bioresource Technology, Vol. 99, No. 13, 09.2008, p. 5951-5955.

Research output: Contribution to journalArticle

TY - JOUR

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AU - Plessas, S.

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AU - Psarianos, C.

AU - Koutinas, A. A.

AU - Marchant, Roger

AU - Banat, Ibrahim

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AB - Lactic acid production using Kluyveromyces marxianus (IFO 288), Lactobacillus delbrueckii ssp. bulgaricus (ATCC 11842) and Lactobacillus helveticus (ATCC 15009) individually or as mixed culture on cheese whey in stirred or static fermentation conditions was evaluated. Lactic acid production, residual sugar and cell biomass were the main features examined. Increased lactic acid production was observed, when mixed cultures were used in comparison to individual ones. The highest lactic acid concentrations were achieved when K. marxianus yeast was combined with L. delbrueckii ssp. bulgaricus, and when all the strains were used revealing possible synergistic effects between the yeast and the two lactic acid bacteria. The same synergistic effects were further observed and verified when the mixed cultures were applied in sourdough fermentations, proving that the above microbiological system could be applied in the food fermentations where high lactic acid production is sought. (C) 2007 Elsevier Ltd. All rights reserved.

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