Abstract
The effects of agitation rate (50 to 150 rpm) on cell metabolism and cell release rates were studied during continuous fermentation of de Man, Rogosa and Sharpe medium (MRS) by immobilizedLactobacillus casei subsp.casei in κ-carrageenan/locust bean gum gel beads. Biomass concentration in the outflow was significantly higher at high agitation rates. Shear forces promoted cell loss from the beads by disrupting cell-filled cavities in the gel, near the particle surface. Moreover, high agitation rates enhanced fluid-to-particle mass transfer.
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