Scientific Publications - Work Done by Microbiology Reader Bioscreen C

Huchet, V; Thuault, D; Bourgeois, CM, Modélisation des effets du pH, de l'acide lactique, du glycérol et du NaCl sur la croissance des cellules végétatives de Clostridium tyrobutyricum en milieu de culture, Le Lait, Vol: 75, Issue: 6, 1995

ABSTRACT

In order to be able to predict the behaviour of C tyrobutyricum in cheeses, the modelling of the parameters of the spore germination and of cell multiplication is necessary. The study of this multiplication was carried out in conditions encompassing those encountered in Emmental cheesemaking (pH 5.3 to 5.9; chloride sodium content 0 to 0.6%; lactic acid concentration 0 to 1.6%; glycerol 0 to 8% in order to obtain water activities between 0.965 to 0.99). The data recording was made following a composite central design in order to study the linear and quadratic effects and the interactions between the controlling factors. The growth parameters of strain CNRZ 500 were directly determined using the turbidimetric data and the results obtained show that even in such a limited variation range, C tyrobutyricumis sensitive to any change of the factors and to the interaction between the lactic acid and sodium chloride contents. As a result of these data, a first model has been established.

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