Summary
The growth kinetics in batch culture of 6 strains, potentially useful as starter cultures for ewe's cheese-making, has been analysed. Under the experimental conditions used a high conversion of carbohydrates into lactic acid was achieved. The production of lactic acid can be used as an indirect biomass measurement. Two mathematical models (Logistic and Gompertz's) have been used to describe the growth of these strains in batch culture. Both models fit well to the experimental results, however the Gompertz's model describes slightly better the growth kinetics.
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Olivares, J.C., Rua, B., Susaeta, I. et al. Growth kinetics of several lactic bacteria useful as starter for ewe's cheese production. Biotechnol Lett 15, 1071–1076 (1993). https://doi.org/10.1007/BF00129940
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DOI: https://doi.org/10.1007/BF00129940