THE EFFECT OF IMMOBILIZATION OF PRIOPONIC ACID BACTERIA IN ALGINATE GEL ON THE COURSE OF FERMENTATION
 
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Pol. J. Food Nutr. Sci. 1997;47(4):54–60
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ABSTRACT
Living cells of Propionibacterium freudenreichii ssp. shermanii 1 and 4 were immobilized in 20 g/L, 30 g/L and 40 g/L alginate gels. Ammonia consumption, glucose uti-lization, biosynthesis of vitamin B12 productions of propionic and acetic acids were examined. A significant increase of propionic acid production and a decrease of vitamin B12 biosynthesis were observed. The best results were obtained in the fermentation with the strains immobilized in 40 g/L alginate gel being applied for the third time.
ISSN:1230-0322