Characterization of the growth of Lactobacillus plantarum in milk in dependence on temperature

Abstract

The effect of temperature on the growth dynamics ofLactobacillus plantarumin the model environment of UHT milk was investigated. Based on the experiments between temperatures ranged from 8 to 40 °C, growth dynamics of the studied isolate was positively determined by the cultivation temperature that led to increasing intensity of growth in the exponential phase (except for temperatures 38 and 40 °C). Final counts in stationary phase have reached concentrations about 107CFU · ml−1from initial 103CFU · ml−1, except for marginal 8 and 40 °C. Experimentally, it was found, that optimal temperature was close to 37 °C, where the fastest specific growth rate in an exponential phase was recorded (μ = 0.7683 h−1, td= 54 min) and the stationary phase was reached after 24 h of incubation. During the growth and multiplication ofLb. plantarum, no significant decrease of pH values in comparison to initial ones in dependence on temperature were determined (0.00—0.24 units).

Application of Lactobacillus plantarum in Functional Products Based on Fermented Buckwheat

“…Most probiotic bacteria grow slowly in milk and the rate of acid production is usually too slow to support an adequate fermentation process (Shah, ). Matejčeková, Liptáková, Spodniaková, and Valík () reported that during growth of Lb. plantarum no significant changes in pH values were recorded in comparison to the initial state (0.00 to 0.24).…”

The Effect of Salt and Temperature on the Growth of Fresco Culture

“…acidophilus NCFM Howaru [25] or Lb. plantarum [26] strong influence of temperature on the final number of bacterial cells was observed. The cause might be Fresco being a mixed culture, since Champagne et al [27] noticed about 20% increase in growth of cells and about 13% higher growth dynamics of Lc.…”

Preliminary Screening of Growth and Viability of 10 Strains of Bifidobacterium spp.: Effect of Media Composition

“…Despite this fact, the growth and acid production of probiotic bacteria in milk is usually too slow to support an adequate fermentation process [9]. Matejčeková et al [31] reported no significant changes in active acidity (0.00-0.24 units) in the L. plantarum HM1 strain during growth and multiplication in milk. Negligible acid production was also recorded in a study of Valík et al [32] in L. rhamnosus GG in milk.…”