Production of Laban

International audienceLaban is a fermented milk produced in Lebanon and some Arab countries. This book chapter presents the scientific ans technological issues concerning the production process of Laban. Chapter 11.1 Introduction Chapter 11.2 Laban Market in Lebanon and Other Countries Chapter 11.3 Lactic Acid Fermentation of Laban Chapter 11.4 Influence of Lactic Acid Fermentation on Laban Properties Chapter 11.5 General Process of Laban Manufacture Chapter 11.6 Packaging and Storage of Laban Chapter 11.7 Evaluation of Laban Quality Chapter 11.8 Conclusio

Application of the sale‐down methodology to study the effect of mixing on Trichoderma reesei physiology and enzyme production

International audienceIn this study, the effect of oxygen oscillations on enzyme production has been investigated during cultures of T. reesei. By using 2 bioreactors a decrease of 20% in the specific production rate and yield for long-time cycling exposure to anaerobic conditions (15 min) was observed, whereas a short cycle of anaerobiosis (3-4 min) was sufficient by using 1 bioreactor. Our results indicate the sensitivity of T. reesei to anaerobiosis and the fact that the metabolic response is complex and not immediate because it depends on the distribution of the residence times of the microorganisms in the aerated or non‐aerated zones

Mitigation of hydrodynamics related stress in bioreactors: a key for the scale-up of enzyme production by filamentous fungi

International audienceDifferent impellers and stirring conditions are compared at the bench scale in order to identify the relevant hydrodynamic stress parameter that correlates best with the process characteristics, morphology, broth rheology and growth rate as measured during the culture of the filamentous fungi, T. reesei, used for the production of cellulases. A modified Energy Dissipation Circulation Function (EDCF) was the most relevant stress parameter, and its use is validated to predict fairly accurately the same process characteristics in an industrial bioreactor, as well as enzyme production. The results are of great importance for the scale-up of cellulase production for bioethanol manufacture from lignocellulosic biomass

Les flores microbiennes dans les procédés alimentaires et la santé

International audienc

Yogurt: The Product and its Manufacture

International audiencePart 1 IntroductionPart 2 Definition and Main Types of YogurtsPart 3 Microbiological and Biochemical Mechanisms Involved in Yogurt ManufacturePart 4 Yogurt ManufacturePart 5 Control of Yogurt QualityPart 6 Conclusio

Freezing of Probiotic Bacteria

International audienceThis chapter aims at presenting the main issues concerning the freezing of probiotic bacteria, in order to allow these bacteria to survive and maintain their biological properties.Part 1 IntroductionPart 2 Principles of Freezing and Biological Consequences on Probiotic BacteriaPart 3 Biological Responses of Probiotic Bacteria to Freezing StressPart 4 Improvement of Freezing Resistance of Probiotic Bacteria by Controlling Freezing and Storage ConditionsPart 5 Improvement of Freezing Resistance of Probiotic Bacteria by Controlling Fermentation and Post-fermentation ConditionsPart 6 Freezing Technology and Control of Quality during Probiotic Starter ProductionPart 7 Conclusio

Yogurt and other fermented milks

Yogurt and other fermented milk

Comparison of growth, acidification and productivity of pure and mixed cultures of Streptococcus salivarius subsp. thermophilus 404 and Lactobacillus delbrueckii subsp bulgaricus 398

International audiencePure and mixed controlled-pH batch cultures of Streptococcus salivarius subsp. thermophilus 404 and Lactobacillus delbrueckii subsp. bulgaricus 398 have been conducted. The characteristics of growth and acidification and the productivity of the cultures were compared. During the mixed cultures, the growth characteristics revealed a pronounced stimulation of S. thermophilus whereas L. bulgaricus metabolism was not significantly improved. The final total population was 1.4 to 4.9 higher than in pure cultures. The acidification characteristics were not enhanced by the mixed culture conditions. The productivity of mixed cultures was 1.7 to 2.4 times higher as compared to an equivalent mixing of pure cultures