Fermentation of aqueous extract of peanuts with Lactobacillus bulgaricus in a semi-continuous stirred tank reactor

D. W. Schaffner, L. R. Beuchat, R. Y.Y. Chiou

Research output: Contribution to journalArticlepeer-review

3 Scopus citations

Abstract

Lactobacillus bulgaricus was used to ferment an aqueous extract of peanuts (Arachis hypogea) (peanut milk) unsupplemented and supplemented with 2% glucose in a semi-continuous stirred tank reactor system. Glucose-supplemented peanut milk supported increased cell populations and resulted in a greater decrease in pH and higher titratable acidity compared to unsupplemented peanut milk. Changes in viscosity and the dissolved oxygen content during fermentation of the unsupplemented and supplemented peanut milks were similar. Total carbohydrate and reducing sugar content in supplemented peanut milk was decreased substantially during fermentation.

Original languageEnglish (US)
Pages (from-to)249-254
Number of pages6
JournalFood Microbiology
Volume2
Issue number4
DOIs
StatePublished - Oct 1985
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Food Science
  • Microbiology

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