Fermentation of lactic acid bacteria: state of the art and new perspectives

Publikationstyp
Book part
Date Issued
2016-08-16
Sprache
English
Author(s)
Pörtner, Ralf  orcid-logo
Faschian, Rebecca  
Goelling, Detlef  
Institut
Bioprozess- und Biosystemtechnik V-1  
TORE-URI
http://hdl.handle.net/11420/5894
Start Page
317
End Page
342
Citation
Applied Biocatalysis: From Fundamental Science to Industrial Applications): 317-342 (2016-08-16)
Publisher DOI
10.1002/9783527677122.ch14
Scopus ID
2-s2.0-85017414805
Publisher
Wiley-VCH Verlag
Lactic acid bacteria (LAB) are commonly used in the production of fermented dairy products as well as production of lactic acid, antimicrobial substances (bacteriocins), biodegradable polymers, among others. In the following first the main strains and characteristics of LAB are introduced. State-of-the-art techniques, mainly batch and fed-batch fermentation of suspended cells, are discussed. Special emphasis is placed on immobilization techniques as an alternative to suspension cultures, as the potential of this kind of cultivation is regarded as high. A case study of cultivation of LAB in fixed-bed reactor with immobilized cells underlines this potential.
Subjects
Fermentation
Fixed bed
Immobilization
Lactic acid bacteria
Suspension culture
DDC Class
570: Biowissenschaften, Biologie
600: Technik
More Funding Information
The project was funded by the BMBF within the cluster BIOCATALYSIS2012,grant number 0315169A.