Continuous Production of Mixed Lactic Starters Containing Probiotics Using Immobilized Cell Technology

Biotechnology Progress

Volumn 20, Issue 1, 2004, Pages 145-150

  Doleyres, Y ^a,b   Fliss, I ^a   Lacroix, C ^b  

^a UNIVERSITÉ LAVAL   (Canada)

^b ETH ZURICH   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

BIOREACTORS; CELL CULTURE; CELL IMMOBILIZATION; FERMENTATION; FLUORESCENCE; LASER BEAM EFFECTS; SCANNING;

IMMUNOFLUORESCENCE; STRAIN REDISTRIBUTION;

BIOTECHNOLOGY;

LACTIC ACID;

ARTICLE; BACTERIUM ADHERENCE; BIFIDOBACTERIUM; BIOREACTOR; CARBOHYDRATE METABOLISM; CELL DIVISION; CELL SURVIVAL; COCULTURE; COMPARATIVE STUDY; CYTOLOGY; EVALUATION; GROWTH, DEVELOPMENT AND AGING; IMMOBILIZED CELL; LACTOCOCCUS LACTIS; METABOLISM; METHODOLOGY; MICROBIOLOGY; PHYSIOLOGY; SPECIES DIFFERENCE; TEMPERATURE; VALIDATION STUDY;

BACTERIAL ADHESION; BIFIDOBACTERIUM; BIOREACTORS; CARBOHYDRATE METABOLISM; CELL DIVISION; CELL SURVIVAL; CELLS, IMMOBILIZED; COCULTURE TECHNIQUES; LACTIC ACID; LACTOCOCCUS LACTIS; SPECIES SPECIFICITY; TEMPERATURE;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM LONGUM; LACTOCOCCUS; LACTOCOCCUS DIACETYLACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; PHASEOLUS (ANGIOSPERM); STREPTOCOCCUS;

EID: 1142305958     PISSN: 87567938     EISSN: None     Source Type: Journal    
DOI: 10.1021/bp020096w     Document Type: Article

References (20)

1. Champagne, C. P.; Lacroix, C.; Sodini-Gallot, I. Immobilized cell technology for the dairy industry. Crit. Rev. Biotechnol. 1994, 14, 109-134.
2. Lamboley, L.; Lacroix, C.; Champagne, C. P.; Vuillemard, J. C. Continuous mixed strain mesophilic lactic starter production in supplemented whey permeate medium using immobilized cell technology. Biotechnol. Bioeng. 1997, 56, 502-516.
3. Lamboley, L.; Lacroix, C.; Artignan, J. M.; Champagne, C. P.; Vuillemard, J. C. Long-term mechanical and biological stability of an immobilized cell reactor for continuous mixed-strain mesophilic lactic starter production in whey permeate. Biotechnol. Prog. 1999, 15, 646-654.
4. Lamboley, L.; Lacroix, C.; Sodini, I.; Lemay, M. J.; Champagne, C. P. Effect of inoculum composition and low KCl supplementation on the biological and rheological stability of an immobilized-cell system for mixed mesophilic lactic starter production. Biotechnol. Prog. 2001, 17, 1071-1078.
5. Macedo, M. G.; Champagne, C. P.; Vuillemard, J. C.; Lacroix, C. Establishment of bacteriophages in an immobilized cell system used for continuous inoculation of lactococci. Int. Dairy J. 1999, 9, 437-445.
6. Sodini-Gallot, I.; Corrieu, G.; Boquien, C. Y.; Latrille, E.; Lacroix, C. Process performance of continuous inoculation and acidification of milk with immobilized lactic acid bacteria. J. Dairy Sci. 1995, 75, 1407-1420.
7. Sodini, I.; Boquien, C. Y.; Corrieu, G.; Lacroix, C. Use of an immobilized cell bioreactor for the continuous inoculation of milk in fresh cheese manufacturing. J. Ind. Microbiol. Biotechnol. 1997, 18, 56-61.
8. Prévost, H.; Diviès, C.; Rousseau, E. Continuous yoghurt production with Lactobacillus bulgaricus and Streptococcus thermophilus entrapped in Ca-alginate. Biotechnol. Lett. 1985, 7, 247-252.
9. Doleyres, Y.; Fliss, I.; Lacroix, C. Quantitative determination of the spatial distribution of pure and mixed-strain immobilized cells in gel beads by immunofluorescence. Appl. Microbiol. Biotechnol. 2002, 59, 297-302.
10. Doleyres, Y.; Paquin, C.; LeRoy, M.; Lacroix, C. Production of Bifidobacterium longum ATCC 15707 during free-and immobilized-cell cultures in MRS-whey permeate medium. Appl. Microbiol. Biotechnol. 2002, 60, 168-173.
11. Lacroix, C.; Sodini, I.; Corrieu, G. Microbiological stability of an immobilized cell bioreactor with mixed lactic acid bacteria during continuous fermentation of milk. In Immobilized Cells: Basic and Applications; Wijffels, R., Ed.; Elsevier Science: London, 1996; pp 600-607.
12. Prioult, G.; Lacroix, C.; Turcotte, C.; Fliss, I. Simultaneous immunofluorescent detection of co-entrapped cells in gel beads. Appl. Environ. Microbiol. 2000, 66, 2216-2219.
13. de Man, J. C.; Rogosa, M.; Sharpe, E. A medium for the cultivation of Lactobacilli. J. Appl. Bacteriol. 1960, 23, 130-135.
14. Roy, D.; Mainville, I.; Mondou, F. Selective enumeration and survival of bifidobacteria in fresh cheese. Int. Dairy J. 1997, 7, 785-793.
15. Norton, S.; Lacroix, C.; Vuillemard, J. C. Kinetic study of continuous whey permeate fermentation by immobilized Lactobacillus helveticus for lactic acid production. Enzyme Microbiol. Technol. 1994, 16, 457-465.
16. Desjardins, M. L.; Roy, D.; Toupin, C.; Goulet, J. Uncoupling of growth and acids production in Bifidobacterium ssp. J. Dairy Sci. 1990, 73, 1478-1484.
17. Reilly, S. S.; Gilliland, S. E. Bifidobacterium longum survival during frozen and refrigerated storage as related to pH during growth. J. Food Sci. 1999, 64, 714-718.
18. Arnaud, J. P.; Lacroix, C. Diffusion of lactose in κ-carrageenan/ locust bean gum gel with or without entrapped growing lactic acid bacteria. Biotechnol. Bioeng. 1991, 38, 1041-1049.
19. Arnaud, J. P.; Lacroix, C.; Castaigne, F. Counterdiffusion of lactose and lactic acid in κ-carrageenan/locust bean gum gel beads with or without entrapped lactic acid bacteria. Enzyme Microb. Technol. 1992, 14, 715-724.
20. Masson, F.; Lacroix, C.; Paquin, C. Direct measurement of pH profiles in gel beads immobilizing Lactobacillus helveticus using a pH sensitive microelectrode. Biotechnol. Tech. 1994, 8, 551-556.