TY  - JOUR
TT  - DETERMINATION AND OPTIMIZATION OF THE BIOPROCESS PARAMETERS EFFECTING GROWTH OF LACTOBACILLUS SANFRANCISCENSIS
AU  - Göksungur, Yekta
AU  - Döner, Filiz
PY  - 2017
DA  - December
JF  - Gıda
JO  - GIDA
PB  - Gıda Teknolojisi Derneği
WT  - DergiPark
SN  - 1300-3070
SP  - 666
EP  - 675
VL  - 42
IS  - 6
KW  - Lactobacillus sanfranciscensis
KW  - starter kültür
KW  - optimizasyon
KW  - optik yoğunluk
KW  - azot kaynağı
N2  - In recent years, there is anincreasing demand for sourdough bread, which is one of the oldest methods ofbread production. Lactobacillus sanfranciscensis is a heterofermentativelactic acid bacteria which produce large amounts of lactic acid and acetic acidfrom maltose and thus it is responsible for souring activity in sourdough. In this study, the effect of different cultivationparameters on the growth of L. sanfranciscensis has been evaluated.Maximum optical density was obtained at the 48th hour of thefermentation. Yeast extract was determined as the most appropriate nitrogensource and maltose was determined as the most appropriate carbon source. Theoptimum levels of pH, maltose, yeast extract and Tryptic Soy Broth were foundas pH 6.5, 2% (w/v), 1.7% (w/v), 0.6% (w/v), respectively. Under optimizedconditions, the optical density of 1.120±0.007 was obtained which correspondsto a biomass dry weight of 1.818±0.002 g/L.
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UR  - https://dergipark.org.tr/tr/pub/gida/issue//328416
L1  - https://dergipark.org.tr/tr/download/article-file/361909
ER  -