Kinetics of growth of Lactobacillus plantarum with glucose, organic acids (malate, citrate, acetate) and ethanol

Kennes, Christian; Veiga, María C.; Naveau, Henry; Nyns, Edmond‐Jacques

doi:10.1007/bf00127423

Cited by 9 publications

(7 citation statements)

References 19 publications

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“…The changes in lactic acid, the main product of lactic acid metabolism, were in accordance with microbiological data ( Table 2). These results are in agreement with previous research 10, 16,34,38 which reported higher concentrations of lactic acid during the fermentation of green olives with starter cultures. The presence of acetic acid could be attributed to a shift from homo-to hetero-fermentative metabolism of the strain of L pentosus used in the present study.…”

Section: Discussionsupporting

confidence: 83%

Induced lactic acid fermentation of untreated green olives of the Conservolea cultivar by Lactobacillus pentosus

2003

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Inoculation of untreated green olives of the Conservolea cultivar (Olea europea media rotunda) with a commercial strain of Lactobacillus pentosus with/without glucose supplement was studied. Despite an initial loss in viability of 0.5 log cycles on average, due to lack of adaptation of the starter to the saline environment of the brine, cultures grew well and initiated an accelerated fermentation process. Inoculation reduced the survival period of Enterobacteriaceae, and consequently potential spoilage, and caused a quicker acidification of brines and decrease in pH compared with control uninoculated processes. The diffusion of phenolic compounds was slow, hindered by the epidermis of the fruits, and had no effect on the growth of the starter. HPLC analysis revealed that lactic and acetic acids were among the end-products during the fermentation of green olives. Citric, tartaric and malic acids were also detected but at much lower concentrations. Results obtained from this work can be applied directly to industry for the effective use of starter cultures on natural fermentation processes of green olives without prior lye treatment.

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Section: Discussionsupporting

confidence: 83%

Induced lactic acid fermentation of untreated green olives of the Conservolea cultivar by Lactobacillus pentosus

2003

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“…The e¡ects of culture conditions on L. plantarum growth and acidi¢cation kinetic parameters are given in Table 2. For AA and NaCl concentrations, the e¡ects observed were, in general, conform to those previously described for LAB [4,14], but more interesting was the e¡ect of a reduced Eh (REh5) on growth and acidi¢cation. The parameters t G , A and V pH were signi¢cantly a¡ected by the medium Eh alone or interacting with another factor.…”

Section: Factorssupporting

confidence: 84%

Effects of oxidoreduction potential combined with acetic acid, NaCl and temperature on the growth, acidification, and membrane properties of Lactobacillus plantarum

Ouvry

2002

FEMS Microbiology Letters

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The effects of oxidoreduction potential (Eh) combined with acetic acid, NaCl and temperature on the growth, acidification, and membrane properties of Lactobacillus plantarum were studied. The culture medium was set at pH 5, and two different Eh values were adjusted using nitrogen (Eh = +350 mV) or hydrogen (Eh = 3300 mV) gas. In reducing condition, the growth was slowed and the acidification delayed at 37 ‡C, but not at 10 ‡C. A synergistic inhibitory effect of reducing Eh, acetic acid and NaCl was observed, mainly for delaying the lag phase before acidification. These results may be explained by changes in ATPase activity, membrane fluidity and surface properties. ß

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“…The effects of culture conditions on L. plantarum growth and acidification kinetic parameters are given in Table 2. For AA and NaCl concentrations, the effects observed were, in general, conform to those previously described for LAB [4,14], but more interesting was the effect of a reduced Eh (REh5) on growth and acidification. The parameters t G , A and λ pH were significantly affected by the medium Eh alone or interacting with another factor.…”

Section: Resultssupporting

confidence: 84%

Effects of oxidoreduction potential combined with acetic acid, NaCl and temperature on the growth, acidification, and membrane properties ofLactobacillus plantarum

Ouvry

Waché

Tourdot-Maréchal

et al. 2002

FEMS Microbiology Letters

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The effects of oxidoreduction potential (Eh) combined with acetic acid, NaCl and temperature on the growth, acidification, and membrane properties of Lactobacillus plantarum were studied. The culture medium was set at pH 5, and two different Eh values were adjusted using nitrogen (Eh = +350 mV) or hydrogen (Eh = -300 mV) gas. In reducing condition, the growth was slowed and the acidification delayed at 37 degrees C, but not at 10 degrees C. A synergistic inhibitory effect of reducing Eh, acetic acid and NaCl was observed, mainly for delaying the lag phase before acidification. These results may be explained by changes in ATPase activity, membrane fluidity and surface properties.

show abstract

Kinetics of growth of Lactobacillus plantarum with glucose, organic acids (malate, citrate, acetate) and ethanol

Cited by 9 publications

References 19 publications

Induced lactic acid fermentation of untreated green olives of the Conservolea cultivar by Lactobacillus pentosus

Induced lactic acid fermentation of untreated green olives of the Conservolea cultivar by Lactobacillus pentosus

Effects of oxidoreduction potential combined with acetic acid, NaCl and temperature on the growth, acidification, and membrane properties of Lactobacillus plantarum

Effects of oxidoreduction potential combined with acetic acid, NaCl and temperature on the growth, acidification, and membrane properties ofLactobacillus plantarum

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