Influence of immobilization parameters on growth and lactic acid production by Streptococcus thermophilus and Lactobacillus bulgaricus co-immobilized in calcium alginate gel beads

I. Garbayo (1) , C. Vilchez (1) , J.M. Vega (2) , J.E. Nava-Saucedo (3) , J.N. Barbotin (3)

1 Universidad de Huelva
2 Universidad de Sevilla = University of Seville
3 GEC - Génie Enzymatique et Cellulaire

Streptococcus thermophilusand Lactobacillus bulgaricus were co-immobilized in different systems with varying calcium (0.1–1.5M) and alginate (1–2<><>, w/v) concentrations. Highest lactic acid production was 35 g l1 when both bacteria were in high viscosity beads (1<><>, w/v alginate) hardened in 0.1 M CaCl2 .The gel bead composition affected size and distribution of entrapped lactic acid bacteria.

Mots clés: alginate; immobilization; lactic acid; Lactobacillus bulgaricus; Streptococcus thermophilus

Domaines: Sciences de l'ingénieur [physics]

I. Garbayo, C. Vilchez, J.M. Vega, J.E. Nava-Saucedo, J.N. Barbotin. Influence of immobilization parameters on growth and lactic acid production by Streptococcus thermophilus and Lactobacillus bulgaricus co-immobilized in calcium alginate gel beads. Biotechnology Letters, 2004, 26, pp.1825-1827. ⟨10.1007/s10529-004-5134-3⟩. ⟨hal-00080313⟩