Different inhibition of Lactobacillus delbrueckii subsp. bulgaricus by D‐ and L‐lactic acid: effects on lag phase, growth rate and cell yield

Abstract

s. B E N T H I N A N D J. VILLADSEN. i~i .Inhibition of Lactobacillus bulgaricus by lactic acids at constant p H is governed by two factors : the total concentration of lactic acids and the D/L ratio of lactic acid stereoisomers. L-Lactic acid is more inhibitory than the D-isomer, the latter being the only isomer produced by Lact. bulgaricus. T h e major inhibitory effect is an extremely prolonged lag phase (2-39 h for the range CL25 g 1-' added lactic acids). Added lactic acids reduce the maximum cell concentration obtained in pH controlled fermentations, but have virtually no effect on maximum specific growth rate and on the yield of biomass on produced lactic acid. The added lactic acids have no effect on the growth-related ATP consumption nor on the non-growth related ATP consumption. T h e culture is heterogeneous since a part of the culture is unable to grow in the presence of L-lactic acid. A different inhibitory effect of D-and L-lactic acid has implications for yoghurt manufacture and potential for improved food preservation.

Enhancing the Microbiological Stability of Malt and Beer - A Review

“…Certain lactic acid bacteria (LAB) are widely exploited for biopreservation. The biopreservative actions of LAB are due to their production of antimicrobial compounds, which inhibit growth of other bacteria or fungi 11,25 . These preserving effects may be due not only to the end products of their fermentative activity, such as lactic acid, but also to the formation of small, heat stable inhibitory peptides, referred to as bacteriocins 163 .…”

Lactic Acid Production

“…Even the concept of a reduced specific growth rate at higher lactic acid concentration has been questioned. Thus in [25] it is concluded that the inhibition of HLac on growth of Lb. delbrukii subsp.…”

“…Chemically based production routes to lactic acid from acetaldehyde via lactonitrile or from propane via nitrolactic acid [30] are bound to become uncompetitive as larger supplies of otherwise almost useless agricultural byproducts such as corn steep liquor, a byproduct of the corn wet-milling industry, and with a lactic acid content of [20][21][22][23][24][25] wt %, become available. Another route to lactic acid is of course the fermentation of carbohydrate sources, e.g., molasses, corn syrup, or whey.…”

Effect of food preservatives on the growth of spoilage lactobacilli isolated from mayonnaise-based sauces

“…But the study of the antimicrobial effect of these acids and their salts on the growth of spoilage lactobacilli by incorporating them into the mayonnaise and mayonnaise-based products is limited. There is some research which has examined the effect of lactic acid and acetic acid on the growth of lactobacilli in different laboratory media (Benthin & Villadsen, 1995;Debevere, 1987;Hsiao & Siebert, 1999;Matsuda, Yano, Maruyama, & Kumagai, 1994).…”