Related Experiment Videos
Immobilized cell technologies for the dairy industry
C P Champagne1, C Lacroix, I Sodini-Gallot
1Food Research and Development Centre, Agriculture Canada, St. Hyacinthe, Quebec.
Critical Reviews in Biotechnology
|January 1, 1994
Summary
Immobilized cell technology (ICT) offers novel dairy applications by altering cell metabolism and sensitivity. This method enables efficient starter culture production and various dairy processing improvements.
Area of Science:
- Food Science and Technology
- Biotechnology
- Microbiology
Background:
- Immobilized Cell Technology (ICT) modifies cell physiology, impacting metabolic pathways.
- Lactic acid bacteria (LAB) sensitivity to salt and penicillin is altered by immobilization.
- ICT presents opportunities for enhancing dairy starter cultures and processes.
Purpose of the Study:
- To examine the applications of immobilized cell technology in the dairy industry.
- To review the physiological consequences of ICT on cell metabolism and sensitivity.
- To explore ICT's role in starter culture production and continuous fermentation.
Main Methods:
- Review of physiological changes in immobilized cells, including lactose and citrate metabolism.
- Analysis of altered LAB sensitivity to salt and penicillin under immobilization.
- Examination of biomass production, cell release, and continuous fermentation strategies within ICT.
Main Results:
- ICT impacts lactose and citrate metabolism and enhances LAB resistance to inhibitors.
- Biomass production, continuous cell release, and filtration cell recycle are feasible with ICT.
- ICT facilitates raw milk acidification, psychrotrophic bacteria inhibition, and improved dairy product fermentation.
Conclusions:
- Immobilized cell technology provides significant potential for innovative dairy applications.
- ICT enhances starter culture production and offers control over dairy fermentation processes.
- Addressing contamination risks is crucial for successful implementation of ICT in the dairy sector.