Chiung-Chi Peng  , Ming-Hua Yang  , Chao-Ming Chuang  , Chiu-Lan Hsieh  , Hui-Er Wang  , Chun-Hung Chiu  , Charng-Cherng Chyau  , Kuan-Chou Chen  , Robert Y. Peng  , 
    Mathematical Differentiation to Reveal the Fermentative Characteristics of <I>Lactobacillus helveticus </I>ATCC 15009,
    Research Journal of Biological Sciences,
    Volume 3,Issue 7,
    2008,
    Pages 697-703,
    ISSN 1815-8846,
    rjbsci.2008.697.703,
    (https://makhillpublications.co/view-article.php?doi=rjbsci.2008.697.703)
    Abstract: Fermentative characteristics of <I>Lactobacillus helveticus </I>ATCC15009 were investigated by varying size of initial inocula, the pH values of fermentation, respectively by a pH-controlled and a pH-uncontrolled processes  at  38°C.  The  first and the second  differentiation  of  lactic  acid  production  (P  vs.  t)  and  growth (X vs. t) data were taken. Their maximum peaks and reflection points were solved, whence the relationship of the model was derived. Alternatively, Henderson-Hasselbalch equation was utilized to criticize the dependencies of the feed back inhibition on the total lactate cncentration and pH. Results revealed that in lactose medium lactic acid production rate (dP/dt) of <I>L. helveticus </I>B1075 obeys the growth ( dX/dt) associated model, dP/dt =  dX/dt. Furthermore, the non-competitive end product inhibition is entirely dependent on the total lactate concentration.
    Keywords: Lactobacillus helveticus ATCC15009;lactic fermentation model;noncompetitive feed back inhibition