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A Simple In Vitro Fermentation System for Polysaccharides—The Effects of Fermenter Fluid Surface Area/Fluid Volume Ratio and Amount of Substrate
Author(s) -
Stevenson Agnes,
Buchanan Callum J,
Abia Rocio,
Eastwood Martin A
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199701)73:1<101::aid-jsfa692>3.0.co;2-g
Subject(s) - fermentation , volume (thermodynamics) , chemistry , industrial fermentation , pectin , food science , polysaccharide , chromatography , starch , bottle , biochemistry , materials science , physics , quantum mechanics , composite material
A simple batch fermentation system for dietary non‐starch polysaccharides using simple in vitro methods has been studied to identify if the position of the bottle (fluid surface area/fluid volume ratio) and shaking influence fermentation and bacterial mass. Shaking has no effect on the fermentation or bacterial mass increase. The amount of pectin, ispaghula or starch influences the result as does the surface to volume ratio. © 1997 SCI.