Abstract
During the cheese-making process, water activity (aw) is one of the essential environmental parameters acting on bacterial growth and metabolic pathways. The influence of aw on Streptococcus diacetylactis growth and lactic acid production was studied. The specific growth rate was linearly related to water availability in the milk medium. The cell behaviour was quite different above and below aw=0.95, which can be considered a limiting value. Below this value, the lactic acid production reached 1.4–6.1 mg·g−1, whereas the specific productivity was 2.0–2.6 mg·10−10 cells·h−1. Changes in the consumption of lactose and amino acids during the different growth phases was completely modified by decreasing the water availability in the medium.
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