Mixed-acid fermentation and polysaccharide production by Lactobacillus helveticus in milk cultures

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Abstract

Lactobacillus helveticus grown in milk with pH control at 6.2 had a slower growth rate (μ=0.27 h−1) and produced less exopolysaccharide (49 mg l−1) but increased lactic acid production (425 mM) compared to cultures without pH control (μ=0.5 h−1, 380 mg exopolysaccharide l−1, and 210 mM lactate), respectively. Both cultures displayed a mixed-acid fermentation with formation of acetate, which is linked not only to citrate metabolism, but also to alternative pathways from pyruvate.

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