Sulfate-reducing bacteria, like Desulfovibrio vulgaris Hildenborough, use the reduction of sulfate as a sink for electrons liberated in oxidation reactions of organic substrates. The rate of the latter exceeds that of sulfate reduction at the onset of growth, causing a temporary accumulation of hydrogen and other fermentation products (the hydrogen or fermentation burst). In addition to hydroge...

One of the most important considerations in designing an integrated process for the production of organic acids is the strong pH dependence of the process parameters. The release of the acidic products during the fermentation alters the pH of the broth and subsequently affects the kinetics of cell growth and product formation. In addition, some parameters (such as the distribution coefficient o...

Nitrites are potential carcinogens. Therefore, limiting nitrites in food is critically important for food safety. The nitrite degradation capacity of Lactobacillus casei subsp. rhamnosus LCR 6013 was investigated in pickle fermentation. After LCR 6013 fermentation for 120 h at 37°C, the nitrite concentration in the fermentation system was significantly lower than that in the control sample with...

Abstract: There is a long history of using fermentation in food production. Edible seeds, such as certain beans and cereal grains, are important in the human diet and provide many health benefits. Various microbes, such as lactic acid bacteria, molds, and yeasts, considered as generally recognized as safe (GRAS) microbes, are commonly used to ferment edible seeds and their products. Fermentatio...

When lactic streptococci were embedded in agar gels and incubated at 30 degrees C, the end products of carbohydrate fermentation depended on the initial cell density, which determined the subsequent distribution and size of colonies in the gel. With high initial cell densities, microcolonies formed close together and lactose and glucose were converted almost entirely to lactate. However, inocul...