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Bulletin of UASVM Agriculture
Year: 2010  |  Volume: 67  |  Issue: 2  |  Page No.: 367 - 372

Monitoring a Biotechnological Process in a Biofermentor to Obtain a Dairy Product Using Brewer’s Yeasts

Adriana PAUCEAN, Dan VODNAR, Elena MUDURA, Mirela JIMBOREAN, Carmen SOCACIU and Dorina BRATFALEAN    

Abstract: Dairy products may go beyond the borders of nutritional value and become functional products if the fermentation process is performed in the best available manner. Our study monitories the process parameters and their variation during the fermentation time of milk incubated with a complex mixture of microorganisms formed by: a lactic culture, kefir-yeast culture and brewer’s yeasts sampled from the secondary fermentation of beer. The study was realized using a Tryton- Pierre Guerin Technologies biofermentor. The results were correlated with the development dynamics of lactic bacteria and yeasts population during 24 hr of fermentation. The pH level variation is typical for kefir-like products. The oxygen content during fermentation is a competitive factor for the two species of microorganisms featuring in our research: Lactococcus lactis and Saccharomyces cerevisiae. In this situation the semi-anaerobic environment insures the fastest rate of acidification for milk and the Saccharomyces cerevisiae yeasts did not display a fermentation metabolism but maintain their viability.

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