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Growth of streptococcus lactis in milk in a continuous fermenter

Published online by Cambridge University Press:  01 June 2009

P. M. Linklater  and
C. J. Griffin
P. M. Linklater
Affiliation:
Department of Food Technology, The University of N.S.W., Sydney, Australia
C. J. Griffin
Affiliation:
Department of Food Technology, The University of N.S.W., Sydney, Australia
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Summary

Milk was added to a continuous fermenter to maintain a selected operating pH in the range 5·4–6·0, a fermentation system controlled in this way being called a pH-stat. Below pH 5·4 casein coagulated in the fermenter and on the pH electrodes. At pH 6·0 stirring inhibited the growth of the test culture, Streptococcus lactis C 10, but the inhibitory effect was reduced and the culture grew satisfactorily when the milk reservoir was sparged with 5% CO2 in N2 or with N2 alone. The dilution rate was highest near pH 6·0, which was close to the optimum pH for the growth of the organism. The rate of production of lactic acid and of bacterial cells in the fermenter was highest at pH 5·4.

Type
Original Articles
Information
Journal of Dairy Research , Volume 38 , Issue 2 , June 1971 , pp. 127 - 136
Copyright
Copyright © Proprietors of Journal of Dairy Research 1971

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References

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