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Assessment of Applicability of a Calcium Carbonate-Alginate Beads as Neutralizer for the High Cell Density Cultivation of Isolated Sourdough Lactic Acid Bacteria  

Jung, Seung-Won (Department of Food Science & Technology, Dongguk University)
Lee, Kwang-Geun (Department of Food Science & Technology, Dongguk University)
Kim, Cheol Woo (Korea Advanced Food Research Institute)
Lee, Su Han (Department of Food Technology and Services, Eulji University)
Publication Information
Food Engineering Progress / v.14, no.3, 2010 , pp. 208-216 More about this Journal
Abstract
Lab scale experiments were conducted in order to assess the applicability of $CaCO_{3}$-alginate beads as neutralizer for the high cell density cultivation and prepare the direct vat inoculation cultures of isolated sourdough lactic acid bacteria. With increasing the amount of bead and decreasing the diameter of bead in acidic solution, the neutralizing effect of $CaCO_{3}$-alginate bead became higher. In batch process with $CaCO_{3}$-alginate beads, Lactobacillus amylovorus DU-21 isolated from sourdough showed the highest viable cell counts and optical density in MRS broth. The values of viable cell counts and optical density were 9.996 log CFU/mL and 3.97, respectively. Experiments on the conditions which increase viability during lyophilization were carried out and the following results were obtained; 15% glycerol revealed the high cryoprotective effect on the concentrated cultures during lyophilization among the two cryoprotective agents. Consequently, $CaCO_{3}$-alginate beads and 15% glycerol were found to be useful not only to cultivate Lactobacillus amylovorus DU-21 but also to preserve strain.
Keywords
$CaCO_{3}$-alginate beads; neutralizer; direct vat inoculation cultures; lactic acid bacteria;
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Times Cited By KSCI : 4  (Citation Analysis)
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