Access the full text.
Sign up today, get DeepDyve free for 14 days.
S. Norton, C. Lacroix, J. Vuillemard (1994)
Reduction of Yeast Extract Supplementation in Lactic Acid Fermentation of Whey Permeate by Immobllized Cell TechnologyJournal of Dairy Science, 77
G. Saucedo, P. Gonzalez, S. Revah, G. Viniegra, M. Raimbault (1990)
Effect of lactobacilli inoculation on cassava (Manihot esculenta) silage: Fermentation pattern and kinetic analysisJournal of the Science of Food and Agriculture, 50
C. Vanderzant, D. Splittstoesser (1992)
Compendium of Methods for the Microbiological Examination of Foods
Ray (1986)
210Cryo-Letters, 7
G. Valdez, G. Giori, A. Holgado, G. Oliver (1985)
Rehydration conditions and viability of freeze-dried lactic acid bacteria☆Cryobiology, 22
C. Diviès, R. Cachon, J. Cavin, H. Prévost (1994)
Theme 4: immobilized cell technology in wine productionCritical Reviews in Biotechnology, 14
E. Parente, F. Villani, R. Coppola, S. Coppola (1989)
A multiple strain starter for water-buffalo Mozzarella cheese manufactureLait, 69
E. O’Sullivan, Séamus Condon (1997)
Intracellular pH is a major factor in the induction of tolerance to acid and other stresses in Lactococcus lactisApplied and Environmental Microbiology, 63
C. Champagne, C. Baillargeon-Côté, J. Goulet (1988)
Fermentation du lactosérum par cellules immobilisées de Lactobacillus helveticusCanadian Institute of Food Science and Technology journal, 21
(1986)
Freeze-drying injury of surface layer protein and its protection in Lactobacillus acidophilus
(1968)
La croissance massive de cellules de streptocoques lactiques
Champagne (1994)
367Journal of Industrial Microbiology, 13
L. Steenson, T. Klaenhammer, H. Swaisgood (1987)
Calcium alginate-immobilized cultures of lactic Streptococci are protected from bacteriophages.Journal of dairy science, 70 6
(1992)
Direct microscopic count
C. Champagne, F. Mondou, Y. Raymond, D. Roy (1996)
Effect of polymers and storage temperature on the stability of freeze-dried lactic acid bacteriaFood Research International, 29
R. Sinha, A. Shukla, M. Lal, B. Ranganathan (1982)
Rehydration of Freeze-Dried Cultures of Lactic StreptococciJournal of Food Science, 47
H. Castro, P. Teixeira, R. Kirby (1997)
Evidence of membrane damage in Lactobacillus bulgaricus following freeze dryingJournal of Applied Microbiology, 82
C. Masschelein, D. Ryder, J. Simon (1994)
Immobilized Cell Technology in Beer ProductionCritical Reviews in Biotechnology, 14
C. Champagne (1992)
EFFECT OF PENCILLIN ON FREE OR IMMOBILIZED LACTOCOCCI: MILK ACIDIFICATION AND RESIDUAL ANTIBIOTIC LEVELJournal of Food Safety, 12
(1992)
Direct microscopic count. In Compendium of Methods for the Microbiological Examination of Foods ed
G. Ross (1980)
Observations on the effect of inoculum pH on the growth and acid production of lactic streptococci in milk.Australian Journal of Dairy Technology, 35
(1994)
Increasing the stability of immobilized Lactococcus lactis cultures stored at 4°C
J. Bergère, J. Hermier, A. Lacourt (1968)
La production massive de cellules de streptocoques lactiques.II. -Croissance de "Streptococcus lactis" dans un milieu a pH constantLait, 48
Prevost (1988)
621Milchwissenschaft, 43
R. Harvey (1965)
Damage to Streptococcus Lactis Resulting from Growth at Low pHJournal of Bacteriology, 90
C. Champagne, N. Morin, R. Couture, C. Gagnon, P. Jelen, C. Lacroix (1992)
The potential of immobilized cell technology to produce freeze-dried, phage-protected cultures of Lactococcus lactisFood Research International, 25
Champagne Champagne, Côté Côté, Goulet Goulet (1988)
Fermentation du lactosérum par cellules immobilisées de Lactobacillus helveticusJournal of de l’Institut Canadien de Science et Technologie Alimentaire, 21
L. Lamboley, Christophe Lacroix, C. Champagne, J. Vuillemard (1997)
Continuous mixed strain mesophilic lactic starter production in supplemented whey permeate medium using immobilized cell technology.Biotechnology and bioengineering, 56 5
S. Norton, J. Vuillemard (1994)
Food bioconversions and metabolite production using immobilized cell technology.Critical reviews in biotechnology, 14 2
P. Linko, Y. Linko, J. Kennedy (1983)
Industrial Applications of Immobilized CellsCritical Reviews in Biotechnology, 1
(1990)
Effect of lactobacilli inoculation on Cassava (Manihot esculenta) silage: fermentation pattern and kinetic © 2000 The Society for Applied Microbiology
(1992)
Effect of penicillin on free and immobilized lactococci: milk acidification and residual antibiotic
L. Kearney, M. Upton, Aiden Loughlin (1990)
Enhancing the Viability of Lactobacillus plantarum Inoculum by Immobilizing the Cells in Calcium-Alginate Beads Incorporating CryoprotectantsApplied and Environmental Microbiology, 56
Ross (1980)
147Australian Journal of Dairy Technology, 35
I. Sodini, C. Boquien, G. Corrieu, C. Lacroix (1997)
Microbial dynamics of co- and separately entrapped mixed cultures of mesophilic lactic acid bacteria during the continuous prefermentation of milk.Enzyme and microbial technology, 20 5
H. Prévost, C. Diviès (1988)
Continuous pre-fermentation of milk by entrapped yoghurt bacteria. II. Data for optimization of the processMilchwissenschaft-milk Science International, 43
T. Sheu, R. Marshall (1993)
Microentrapment of Lactobacilli in Calcium Alginate GelsJournal of Food Science, 58
Graciela Valdez, G. Giori, A. Holgado, Guillermo Oliver (1983)
Comparative study of the efficiency of some additives in protecting lactic acid bacteria against freeze-drying.Cryobiology, 20 5
H. Prévost, C. Diviès (1988)
Continuous pre-fermentation of milk by entrapped yoghurt bacteria. I. Development of the processMilchwissenschaft-milk Science International, 43
C. Champagne, N. Rodrigue (1993)
Production of concentrated suspensions of thermophilic lactic acid bacteria in calcium-alginate beadsInternational Dairy Journal, 3
B. Torrestiana, E. Fuente, C. Lacroix, L. Choplin (1994)
Modelling the acidifying activity profile of Lactobacillus bulgaricus culturesApplied Microbiology and Biotechnology, 41
(1996)
Development of direct-vat inoculation mesophilic-thermophilic cultures in U.K. Cheddar cheese
G. Valdez, G. Giori, A. Holgado, G. Oliver (1985)
Effect of the rehydration medium on the recovery of freeze-dried lactic acid bacteriaApplied and Environmental Microbiology, 50
C.P. CHAMPAGNE, N.J. GARDNER, L. SOULIGNAC and J.P. INNOCENT.2000.The aim of this study was to prepare alginate‐immobilized freeze‐dried cultures of Streptococcus thermophilus and to compare the acidifying activities of these rehydrated cultures with classical free cell liquid inoculants. Streptococcus thermophilus BT1 grew in alginate beads and the population reached 1010 cfu g−1 after 6 h incubation. Re‐inoculation of the beads in fresh medium with a further 6 h incubation did not improve the biomass level, but extending the incubation at 42 °C to 24 h caused significant death. The rehydrated immobilized cell technology (ICT) starter contained 13% free cells. In acidifying activity tests, the ICT culture had a similar acidification curve to that of a classical milk‐grown free cell culture, except that it reached lower final pH values. Although the differences between the ICT and liquid cultures were not important, there were significant effects of inoculation level on lag time, maximum acidification rate and on the pH and time at which the acidification rate was at its highest.
Journal of Applied Microbiology – Wiley
Published: Jan 1, 2000
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Copy and paste the desired citation format or use the link below to download a file formatted for EndNote
Access the full text.
Sign up today, get DeepDyve free for 14 days.
All DeepDyve websites use cookies to improve your online experience. They were placed on your computer when you launched this website. You can change your cookie settings through your browser.