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https://olympias.lib.uoi.gr/jspui/handle/123456789/8497Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Papagianni, M. | en |
| dc.contributor.author | Papamichael, E. M. | en |
| dc.date.accessioned | 2015-11-24T16:41:58Z | - |
| dc.date.available | 2015-11-24T16:41:58Z | - |
| dc.identifier.issn | 1367-5435 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/8497 | - |
| dc.rights | Default Licence | - |
| dc.subject | penicillium nalgiovense | en |
| dc.subject | modeling | en |
| dc.subject | biosynthesis | en |
| dc.subject | maintenance | en |
| dc.subject | meat simulation medium | en |
| dc.subject | geotrichum-candidum | en |
| dc.subject | aspergillus-niger | en |
| dc.subject | citric-acid | en |
| dc.subject | gene | en |
| dc.subject | biosynthesis | en |
| dc.subject | sausages | en |
| dc.title | Modeling growth, substrate consumption and product formation of Penicillium nalgiovense grown on meat simulation medium in submerged batch culture | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.primary | DOI 10.1007/s10295-006-0190-4 | - |
| heal.identifier.secondary | <Go to ISI>://000244066500007 | - |
| heal.identifier.secondary | http://www.springerlink.com/content/1442003250jx4336/fulltext.pdf | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.publicationDate | 2007 | - |
| heal.abstract | Penicillium nalgiovense is the most widely used starter mold for cured and fermented meat products. The development of a biomass film on the surface of these products prevents a large degree undesirable growth of various fungal contaminants and contributes to the ripening process with production of metabolites. This work presents an attempt to model the growth of P. nalgiovense and to relate it to substrate consumption and product release. Because of the extremely complex nature of the meat product fermentation, submerged culture was employed in a bioreactor system that enabled on-line monitoring, using a meat simulation medium, which contained peptones and lactate as carbon, nitrogen and energy sources. The unstructured model presented is based on a partial association of substrate assimilation and product formation with growth. Experimentally derived values for peptones and lactate were compared with model-derived values and their proportions corresponding to growth associated parts, used for biosynthesis, and non-growth associated parts, used for maintenance. The model was applied for the products ammonia, carbon dioxide and protons. Both peptones and lactate were used mainly for biosynthesis (85 and 80% of the total amounts provided, respectively). Assimilation of lactate and ammonia formation from amino acid metabolism resulted in a proton exchange, which was mainly growth associated. The contribution of the growth associated mechanism to the total proton exchange was estimated to be 75% while the contribution of the non-growth associated mechanism increased during the growth phase and reached a maximum of 25%. For carbon dioxide production, the contribution of a maintenance mechanism was evident at 40 h, while production was growth-associated and remained such even at the end of fermentation at 168 h when growth rate was very low. The partially growth associated model showed good agreement with the experimental data and allows accurate determination of the proportions of substrates or products related to biosynthesis and cell maintenance. | en |
| heal.publisher | Springer | en |
| heal.journalName | J Ind Microbiol Biotechnol | en |
| heal.journalType | peer reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Papamichael-2007-Modeling growth.pdf | 226.36 kB | Adobe PDF | View/Open Request a copy |
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