EFFECT OF PULLULAN ADDITIVE ON GROWTH AND FERMENTATION CAPACITY OF SOME SELECTED BACTERIA OF GENUS LACTOBACILLUS
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2014, Vol 21, Issue 4
Abstract
The effect was studied of pullulan additive on the growth and fermentation capacity of nine strains of lactic acid bacteria of the genus Lactobacillus. Deep batch cultures were grown during a period of 24 h in an MRS control and experimental medium with 2.0 % of pullulan added. During that 24 h period, it was reported that the bacteria grew from the initial number of 104 cfu/cm ³ to the count of 107 ÷ 109 cfu/cm³ depending on the strain studied. No significant differences were reported between the count of bacteria cultured in the control medium and in the experimental medium with pullulan added. In order to compare the fermentation capacity of strains at time "0" and at the end of growing those bacteria in the two media, a content of short chain fatty acids (SCFA) was determined using an HPLC method. The following acids were found: formic acid, lactic acid, acetic acid, propionic acid, and hydroxybutyric acid. A higher total content of SCFA was reported in the MRS control medium compared to the MRS experimental medium. The pullulan additive added to the MRS medium contributed to an increased production of lactic acid by the two strains of LAB and of acetic acid by 5 of the 9 LAB strains analyzed.
Authors and Affiliations
Anna Chlebowska-Śmigiel, Małgorzata Gniewosz, Jacek Wilczak, Dariusz Kamola
Keywords
Related Articles
- EP ID EP94663
- DOI 10.15193/zntj/2014/95/063-074
- Views 111
- Downloads 0
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