Resumen

VELASQUEZ-TELLEZ, JOHN ALEXANDER; GIRALDO-GIRALDO, GERMAN; PADILLA-SANABRIA, LEONARDO  y  GIRALDO-CASTANO, YULA MERCEDES. GROWTH OF Lactobacillus casei ssp casei ATCC 393 IN CLAFIIED WHEY. Rev.Bio.Agro [online]. 2015, vol.13, n.1, pp.19-27. ISSN 1692-3561.

This study evaluated the effect of pH and temperature on the growth of Lactobacillus casei ssp casei ATCC 393, grown in clarified whey in fermentation batch. It was observe factors effect on specific growth rate and biomass production, for each parameter evaluated using the response surface methodology, using also a central composite rotatable design 22. The results of the model for the specific growth rate to maximize to 0,061 h^-1 specifies the process to be performer at pH near 7,1 and a temperature of 36,9°C and maximize biomass production 11,58 g/L must be at pH 7,0 and temperature of 35,7°C, these results confirm the effect of pH and temperature on the growth of Lactobacillus casei

Palabras clave : Fermentation for batch; Specific speed of growth; Biomass; Response surface methodology.

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