Abstract
The objective of this work was to produce Lactobacillus rhamnosus BRM 029693 biomass in a fermenter with the aim to expand its production scale. Lactobacillus rhamnosus BRM 029693 was grown in a fermenter under different aeration conditions (in surface and depth) using a commercial substrate (MRS broth) and simplified substrate formulated in the laboratory itself, and under different pH conditions (4.7, 5.2, 5.7). The highest biomass production on a fermenter scale occurred using synthetic MRS, 1 v.v.m. aeration on the medium surface and without pH control (3.2 g/L) among all the tests. The biomass production was only 0.7 g/L when the MRS medium was replaced by simplified MRS. The pH also influenced the biomass production, reaching 0.9 g/L when the fermentation pH was controlled at pH 4.7.
Highlights
IntroductionLactic acid bacteria (LAB) are used in the production of various fermented foods (mainly dairy products) and can be divided into two major biotechnological groups: starter cultures, which are those that lead to fermentation; and non-initiator or adjunct cultures, which act in developing desirable characteristics of the product, such as improving the taste and texture (Vandera et al 2019).It is widely known that raw milk cheeses develop a more intense flavor than pasteurized milk cheeses (Pasquale et al, 2019) due to a reduction in the diversity of lactic acid bacteria present in raw milk during pasteurization
Lactic acid bacteria (LAB) are used in the production of various fermented foods and can be divided into two major biotechnological groups: starter cultures, which are those that lead to fermentation; and non-initiator or adjunct cultures, which act in developing desirable characteristics of the product, such as improving the taste and texture (Vandera et al 2019)
Lactobacillus rhamnosus BRM 029693 bacterium isolated from artisanal coalho cheese and belonging to the Collection of Microorganisms of Interest to the Tropical Agroindustry was used in all experiments
Summary
Lactic acid bacteria (LAB) are used in the production of various fermented foods (mainly dairy products) and can be divided into two major biotechnological groups: starter cultures, which are those that lead to fermentation; and non-initiator or adjunct cultures, which act in developing desirable characteristics of the product, such as improving the taste and texture (Vandera et al 2019).It is widely known that raw milk cheeses develop a more intense flavor than pasteurized milk cheeses (Pasquale et al, 2019) due to a reduction in the diversity of lactic acid bacteria present in raw milk during pasteurization. Lactic acid bacteria (LAB) are used in the production of various fermented foods (mainly dairy products) and can be divided into two major biotechnological groups: starter cultures, which are those that lead to fermentation; and non-initiator or adjunct cultures, which act in developing desirable characteristics of the product, such as improving the taste and texture (Vandera et al 2019). Bacterial biodiversity can be considered a fundamental factor in maintaining typical characteristics of traditional cheeses, which generates a demand for developing autochthonous cultures developed for typical cheeses worldwide (Carafa et al, 2019; Guarcello et al, 2016 and Bruno et al, 2017). Bruno et al (2017) selected Lactobacillus strains to be used as an adjunct culture in producing coalho cheese made with pasteurized milk. The development of a microbial culture for application in the industry involves expanding the bacterium’s cultivation scale to obtain biomass in quantity, separation and recovery of cells from the culture medium, and its conservation by processes which enable preserving the culture for a long period of time, but which facilitates its commercialization
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