Influence of medium composition, pH and temperature on the growth and viability of Lactobacillus acidophilus

Taillandier, Patricia; Gilis, Jean-François; Ramon‐Portugal, Felipe; Laforce, Patrice; Strehaiano, Pierre

doi:10.1007/bf00127887

Cited by 14 publications

(5 citation statements)

References 3 publications

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“…Owing to the complexity of cereal substrates, the main compositional changes that were monitored to justify their fermentability were FAN and TRS. Research studies using semi‐defined synthetic media have identified these compounds as the most crucial factors for lactic acid bacteria growth (Taillandier et al. 1996; Loubiere et al.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the fermentability of oat fractions obtained by debranning using lactic acid bacteria

Kedia

Vázquez

Pandiella

2008

Journal of Applied Microbiology

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Aims: The overall kinetics of the fermentation of four oat fractions obtained by debranning using three potentially probiotic lactic acid bacteria were investigated. The main objective was to study the suitability of these fractions as fermentation media for the growth and the metabolic production of bacteria isolated from human intestine. Methods and Results: The cell growth, lactic acid production and substrate uptakes of the three lactobacilli was monitored for 30 h. An unstructured mathematical model was used to describe and fit the experimental data. In the medium from fraction B (1–3% pearlings or β‐glucan‐rich fraction) all strains reached the highest cell populations, maximum growth rates and maximum lactic acid productions. This could be because of the high levels of total fibre and β‐glucan of this fraction. Limited growth and lactic acid formation was found in medium A (0–1% pearlings or bran‐rich fraction). Conclusions: Medium B (1–3% pearling fraction) is the most suitable for fermentation and produces considerably higher probiotic cell concentrations. Significance and Impact of the Study: Debranning technology could be used to separate fractions from cereal grains for the production of functional formulations with higher probiotic levels than the ones that were obtained with the whole grain.

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Section: Discussionmentioning

confidence: 99%

Evaluation of the fermentability of oat fractions obtained by debranning using lactic acid bacteria

Kedia

Vázquez

Pandiella

2008

Journal of Applied Microbiology

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“…acidophilus , the small increase in cell populations (1·21 ± 0·12 log 10 cfu ml −1 ) could be explained by the possible absence of specific nutrients in the malt medium, such as free amino acids, B‐vitamins or minerals. This species has complex growth requirements (Gomes and Malcata 1999), usually exhibiting poor growth in synthetic media without the addition of large amounts of supplements, such as yeast extract and peptone (Taillandier et al . 1996; Elli et al .…”

Section: Discussionmentioning

confidence: 99%

Growth studies of potentially probiotic lactic acid bacteria in cereal-based substrates

Charalampopoulos¹,

Pandiella²,

Webb³

2002

J Appl Microbiol

202

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Aims:The overall growth kinetics of four potentially probiotic strains (Lactobacillus fermentum, Lact. reuteri, Lact. acidophilus and Lact. plantarum) cultured in malt, barley and wheat media were investigated. The objectives were to identify the main factors influencing the growth and metabolic activity of each strain in association with the cereal substrate. Methods and Results: All fermentations were performed without pH control. A logistic-type equation, which included a growth inhibition term, was used to describe the experimental data. In the malt medium, all strains attained high maximum cell populations (8AE10-10AE11 log 10 cfu ml )1 , depending on the strain), probably due to the availability of maltose, sucrose, glucose, fructose (approx. 15 g l )1 total fermentable sugars) and free amino nitrogen (approx. 80 mg l )1 ). The consumption of sugars during the exponential phase (10-12 h) resulted in the accumulation of lactic acid (1AE06-1AE99 g l )1 ) and acetic acid (0AE29-0AE59 g l )1 ), which progressively decreased the pH of the medium. Each strain demonstrated a specific preference for one or more sugars. Since small amounts of sugars were consumed by the end of the exponential phase (17-43%), the decisive growth-limiting factor was probably the pH, which at that time ranged between 3AE40 and 3AE77 for all of the strains. Analysis of the metabolic products confirmed the heterofermentative or homofermentative nature of the strains used, except in the case of Lact. acidophilus which demonstrated a shift towards the heterofermentative pathway. All strains produced acetic acid during the exponential phase, which could be attributed to the presence of oxygen. Lactobacillus plantarum, Lact. reuteri and Lact. fermentum continued to consume the remaining sugars and accumulate metabolic products in the medium, probably due to energy requirements for cell viability, while Lact. acidophilus entered directly into the decline phase. In the barley and wheat media all strains, especially Lact. acidophilus and Lact. reuteri, attained lower maximum cell populations (7AE20-9AE43 log 10 cfu ml )1 ) than in the malt medium. This could be attributed to the low sugar content (3-4 g l )1 total fermentable sugar for each medium) and the low free amino nitrogen concentration (15AE3-26AE6 mg l )1 ). In all fermentations, the microbial growth ceased at pH values (3AE73-4AE88, depending on the strain) lower than those observed for malt fermentations, which suggests that substrate deficiency in sugars and free amino nitrogen contributed to growth limitation. Conclusions: The malt medium supported the growth of all strains more than barley and wheat media due to its chemical composition, while Lact. plantarum and Lact. fermentum appeared to be less fastidious and more resistant to acidic conditions than Lact. acidophilus and Lact. reuteri. Significance and Impact of the Study: Cereals are suitable substrates for the growth of potentially probiotic lactic acid bacteria.

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“…This result may be related to the optimal pH value for growth, which was pH 6 for Lb. acidophilus (Taillandier et al, 1996).…”

Section: Influence Of Fermentation Ph On the Cryotolerance Of Lb Acidophilus Rd758mentioning

confidence: 99%

Fermentation pH and Temperature Influence the Cryotolerance of Lactobacillus acidophilus RD758

Wang

Corrieu

Béal

2005

Journal of Dairy Science

113

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The effects of 3 fermentation temperatures (30, 37, and 42 degrees C) and 3 fermentation pH (4.5, 5, and 6) on the cryotolerance of Lactobacillus acidophilus RD758 were studied in relation to their fatty acid composition. Cryotolerance was defined as the ability of the cells to recover their acidification activity after freezing and frozen storage at -20 degrees C. Better cryotolerance was obtained in cells grown at 30 degrees C or at pH 5; these cells showed no loss in acidification activity during freezing and a low rate of loss in acidification activity during frozen storage. On the other hand, cells grown at 42 degrees C or at pH 4.5 displayed poor cryotolerance. The membrane fatty acid composition was analyzed and related to the cryotolerance using principal component analysis. The improved cryotolerance observed during the freezing step was associated with a high ratio of unsaturated to saturated fatty acids, a low C18:0 content, and high C16:0 and cyclic C19:0 relative concentrations. High resistance during frozen storage was related to a high cycC19:0 concentration. Finally, the low cryotolerance observed after fermentation at pH 4.5 was explained by a low C18:2 content.

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Influence of medium composition, pH and temperature on the growth and viability of Lactobacillus acidophilus

Cited by 14 publications

References 3 publications

Evaluation of the fermentability of oat fractions obtained by debranning using lactic acid bacteria

Evaluation of the fermentability of oat fractions obtained by debranning using lactic acid bacteria

Growth studies of potentially probiotic lactic acid bacteria in cereal-based substrates

Fermentation pH and Temperature Influence the Cryotolerance of Lactobacillus acidophilus RD758

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