Plessas S, Bosnea L, Psarianos C, Koutinas A A, Marchant R, Banat I M
Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece.
Bioresour Technol. 2008 Sep;99(13):5951-5. doi: 10.1016/j.biortech.2007.10.039. Epub 2007 Dec 21.
Lactic acid production using Kluyveromyces marxianus (IFO 288), Lactobacillus delbrueckii ssp. bulgaricus (ATCC 11842) and Lactobacillus helveticus (ATCC 15009) individually or as mixed culture on cheese whey in stirred or static fermentation conditions was evaluated. Lactic acid production, residual sugar and cell biomass were the main features examined. Increased lactic acid production was observed, when mixed cultures were used in comparison to individual ones. The highest lactic acid concentrations were achieved when K. marxianus yeast was combined with L. delbrueckii ssp. bulgaricus, and when all the strains were used revealing possible synergistic effects between the yeast and the two lactic acid bacteria. The same synergistic effects were further observed and verified when the mixed cultures were applied in sourdough fermentations, proving that the above microbiological system could be applied in the food fermentations where high lactic acid production is sought.
评估了使用马克斯克鲁维酵母（IFO 288）、德氏保加利亚乳杆菌（ATCC 11842）和瑞士乳杆菌（ATCC 15009）单独或作为混合培养物，在搅拌或静态发酵条件下于奶酪乳清中生产乳酸的情况。主要考察了乳酸产量、残余糖和细胞生物量。与单独培养相比，使用混合培养物时观察到乳酸产量增加。当马克斯克鲁维酵母与德氏保加利亚乳杆菌组合时，以及当使用所有菌株时，获得了最高的乳酸浓度，这揭示了酵母与两种乳酸菌之间可能存在协同效应。当将混合培养物应用于酸面团发酵时，进一步观察并验证了相同的协同效应，证明上述微生物系统可应用于寻求高乳酸产量的食品发酵中。
