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Composition of Fermented Grape Juice Continuously Produced by Immobilized Lactobacillus casei
Author(s) -
TAKAGI KAYOKO,
TOYODA MASATAKE,
SAITO YUKIO,
NIWA MOTOHIRO,
MORIMOTO HIDEO
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb06785.x
Subject(s) - lactobacillus casei , bacillus megaterium , fermentation , chemistry , food science , chromatography , diacetyl , elution , lactobacillus , bacteria , biology , genetics
Continuous fermentation of grape juice was carried out in a packed bed column system using Lactobacillus casei adsorbed onto ceramic beads. Chemical components in the reaction vessel of this system were compared with those of a free‐cell fermentation. No major differences were noted in the principal components. Diacetyl and methionine levels decreased, however, whereas aspartic acid and cysteine increased. Silica levels increased immediately after initiation of the immobilized cell culture due to elution from the ceramic carrier beads. In two of the five trials the reactor was contaminated with Bacillus megaterium.