Studies on the growth kinetics of lactic acid bacteria under controlled pH cultivation environmental using alginate capsules /
End-product inhibition in LAB fermentation has initiates the development of various approaches to minimize the inhibition effect on LAB growth. The inhibition effect can be minimized by controlling the pH in LAB fermentation. In this study, a novel method has been developed by encapsulating calcium...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis 图书 |
| 语言: | English |
| 出版: |
Perlis, Malaysia
School of Bioprocess Engineering, University Malaysia Perlis
2013.
|
| 主题: | |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
| 总结: | End-product inhibition in LAB fermentation has initiates the development of various approaches to minimize the inhibition effect on LAB growth. The inhibition effect can be minimized by controlling the pH in LAB fermentation. In this study, a novel method has been developed by encapsulating calcium carbonate (CaCO3) into alginate capsules. The capsules were produced by a simple dripping technique which is known as extrusion to control the pH during LAB fermentation. Capsules were formed by extruding the mixture of CaCO3, calcium chloride (CaCl2) and carboxylmethyl cellulose (CMC) through a needle into alginate solution containing sodium alginate and Tween 80. The diameter and membrane thickness of the capsules were varied to study their effects on growth kinetics of LAB. |
|---|---|
| 实物描述: | xvii, 83 pages. illustrations (some colour) 31 cm |
| 参考书目: | Includes bibliographical references (pages 64-68) |