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Microencapsulation de bactéries d'acide lactique pour produire certains composés

Microencapsulation de bactéries d'acide lactique pour produire certains composés

          
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About the Book

Cette étude a été menée pour évaluer l'effet des méthodes microencapsulées utilisant de l'alginate de sodium, du Κ-carraghénane, du lait écrémé et des protéines de lactosérum sur la production de certains composés importants (exopolysaccharides, acétaldéhyde, diacétyle et vitamine B12) à l'aide de souches probiotiques microencapsulées. En outre, la période d'incubation, le degré de température, la valeur du pH et le milieu de croissance appropriés pour une production maximale de composés importants avec des souches microencapsulées ont été étudiés. Les souches microencapsulées avec de l'alginate de sodium ont donné la plus grande production d'exopolysaccharides à 37 °C pendant 18 h, pH 5,5 et milieu de croissance Elliker + 5 % de saccharose en utilisant des Lactobacillus bulgaricus microencapsulés. La plus grande production d'acétaldéhyde et de diacétyle a été obtenue en utilisant 25 °C pendant 24h, pH 6 et le milieu de croissance Elliker en utilisant des Leuconostoc mesenteroides microencapsulés. La plus grande production de vitamine B12 a été enregistrée en utilisant du Propionibacterium shermanii microencapsulé et du lactate de sodium à 30 °C pendant 36 h dans des conditions anaérobies et à pH 6. Du fromage Kareish, du yaourt brassé et du fromage Tallaga ont été fabriqués qui ont été inoculés avec des souches encapsulées à l'aide d'alginate de sodium et les produits finis


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Product Details
  • ISBN-13: 9786205377116
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Editions Notre Savoir
  • Height: 229 mm
  • No of Pages: 128
  • Spine Width: 8 mm
  • Width: 152 mm
  • ISBN-10: 620537711X
  • Publisher Date: 21 Nov 2022
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 199 gr


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