| Issue |
BIO Web Conf.
Volume 58, 2023
69th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2022”
|
|
|---|---|---|
| Article Number | 01005 | |
| Number of page(s) | 7 | |
| Section | Food Science and Technology | |
| DOI | https://doi.org/10.1051/bioconf/20235801005 | |
| Published online | 10 March 2023 | |
Microbial growth kinetics as a method to model and predict the development of starter cultures
1
Department of Milk and Dairy Products, Technological Faculty, University of Food Technologies,
4002
Plovdiv, Bulgaria
2
Department of Microbiology, Technological Faculty, University of Food Technologies,
4002 Plovdiv, Bulgaria
* Corresponding author: sergei_sergeev1993@abv.bg
A comparative study was conducted on the growth rate of lactic acid bacteria involved in starter cultures for the production of lactic acid products. Based on the data obtained, with respect to the rate of development, it is possible to predict their development as monocultures or as cultures in symbiotic relationship. In order to achieve the set objective, culture of lactic acid microorganisms was carried out in a bioreactor for 24 hours. Data on the rate of development in the different phases, represented by the acid formation curve, are reported for the following strains: Lactobacillus delbrueckii ssp. bulgaricus S22; Streptococcus thermophilus S1; Lacticaseibacillus casei ssp. rhamnosus AS15; Lactobacillus casei ssp. shirota 51C. The conclusions drawn allow the correct and predictable use of the investigated strains of lactic acid bacteria in starter cultures for the production of lactic acid products.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/).
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