Abstract
Identification of the main culture parameters for Lactobacillus helveticus growing on whey supplemented medium was carried out from analysis of their influence on the growth and production coupling. Seed culture duration (linked to the physiological state of the inoculated cells), pH control and undissociated lactic acid concentration (the inhibitory species), as well as nitrogen limitation control this association between growth and production.
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© 2001 Kluwer Academic Publishers
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Amrane, A., Prigent, Y. (2001). Effect of the Main Culture Parameters on the Growth and Production Coupling of Lactic Acid Bacteria. In: Durieux, A., Simon, J.P. (eds) Applied Microbiology. Focus on Biotechnology, vol 2. Springer, Dordrecht. https://doi.org/10.1007/0-306-46888-3_7
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DOI: https://doi.org/10.1007/0-306-46888-3_7
Publisher Name: Springer, Dordrecht
Print ISBN: 978-0-7923-6858-8
Online ISBN: 978-0-306-46888-9
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