The effect of acid stress on lactate production and growth kinetics in Lactobacillus rhamnosus cultures

Yáñez, Remedios; Marques, Susana; Gı́rio, Francisco M.; Roseiro, J. Carlos

doi:10.1016/j.procbio.2007.12.014

Cited by 39 publications

(16 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This pH difference put the bacteria in a stressful condition and decreased the microbial growth at the early stage of the fermentation process (lag phase). Similar observations have been reported by Yáñez et al (2008) showing that a low pH of the medium may decrease the growth rate, resulting in an extended length of the lag phase. Upon transition from the lag phase to logarithmic growth stage (from 24 to 48 h), the microbial population of L. plantarum and L. acidophilus increased to maximum levels of 3.07×10 8 and 3.9×10 8 CFU/mL, respectively.…”

Section: Bacterial Population Growthsupporting

confidence: 90%

Effect of Fermentation of Pomegranate Juice byLactobacillus plantarumandLactobacillus acidophiluson the Antioxidant Activity and Metabolism of Sugars, Organic Acids and Phenolic Compounds

et al. 2013

View full text Add to dashboard Cite

The effect of lactic acid bacterial fermentation on sugars, organic acids, bio-transformation of phenolic compounds (anthocyanins and ellagic acid), and antioxidant activity was investigated in pomegranate juice. L. plantarum and L. acidophilus were used as probiotic starter organisms. Both bacteria were able to grow in the juice and their viable cells reached to 3.9×10 8 CFU/mL after 72 h of fermentation. Fructose and glucose of the juice were significantly consumed by both probiotic starter cultures, and L. plantarum utilized more sugars in comparison with L. acidophilus. Glucose degradation rate was higher than fructose. The concentration of citric acid, as the main acid found in the juice, was significantly reduced by both bacteria through the first 48 h of the process (P < 0.05). Lactic acid was detected as the most abundant acidic metabolite (6.1 g/L) produced within the fermentation, especially by L. plantarum. LC/MS analysis of different anthocyanins, revealed that these compounds (except pelargonidin 3-glucoside) were significantly decreased in the pomegranate juice after fermentation. DPPH Radical scavenging studies showed that fermentation of pomegranate juice using selected probiotic starters increased the antioxidant activity significantly

show abstract

Section: Bacterial Population Growthsupporting

confidence: 90%

Effect of Fermentation of Pomegranate Juice byLactobacillus plantarumandLactobacillus acidophiluson the Antioxidant Activity and Metabolism of Sugars, Organic Acids and Phenolic Compounds

et al. 2013

View full text Add to dashboard Cite

show abstract

“…The dissociated form of lactate may not only exert an inhibitory growth effect but may also damage the membrane integrity and enhanced cellular mortality of lactobacilli during controlled pH cultivations when performed at pH values higher than 6 (Yáñez et al . ; Rault et al . ).…”

Section: Discussionmentioning

confidence: 99%

Influence of arginine on the growth, arginine metabolism and amino acid consumption profiles ofStreptococcus thermophilusT1C2 in controlled pH batch fermentations

Huang

Sun

et al. 2016

J Appl Microbiol

View full text Add to dashboard Cite

show abstract

“…Generation time is subject to environmental factors and genetic and growing conditions. Yáñez et al [37] obtained a growth rate for Lactobacillus rhamnosus ranging from 0.11 h −1 to 0.22 h −1 , according to acid concentration. They observed that, as the concentration of the acid increases, the growth rate decreases, which can explain the low values from the present study.…”

Section: Fermentation Processmentioning

confidence: 99%

Development of Blueberry and Carrot Juice Blend Fermented by Lactobacillus reuteri LR92

2016

View full text Add to dashboard Cite

This study aimed to evaluate the blueberry and carrot juice blend as a fermentable substrate for Lactobacillus reuteri LR92, in order to develop a fermented non-dairy functional beverage. Analysis of cell viability, pH, and acidity were performed during the fermentation process. The resistance of the microorganism in the blend, under simulated gastrointestinal conditions and in storage at 4 • C for 28 days, was evaluated at the same time as the antioxidant potential of the fermented juice. After 40 h of fermentation, the L. reuteri population presented a logarithmic growth of three cycles, reaching count records of 10.26 ± 0.23 log CFU/mL and after 28 days of storage at 4 • C, the bacterial population maintained elevated numbers of viable cell (8.96 ± 0.08 log CFU/mL), with increase in the antioxidant capacity of the fermented blend. However, in the test of gastric simulation, the L. reuteri population had a logarithmic reduction of five cycles. In the presence of bile salts, the viability was maintained even after 150 min of incubation. This way, the results suggested that the blueberry and carrot blend juice can be considered as a good medium for the growth of L. reuteri, providing microbiological stability during refrigerated storage with elevated antioxidant capacity, which allows for the development of a non-dairy probiotic beverage.

show abstract

The effect of acid stress on lactate production and growth kinetics in Lactobacillus rhamnosus cultures

Cited by 39 publications

References 17 publications

Effect of Fermentation of Pomegranate Juice byLactobacillus plantarumandLactobacillus acidophiluson the Antioxidant Activity and Metabolism of Sugars, Organic Acids and Phenolic Compounds

Effect of Fermentation of Pomegranate Juice byLactobacillus plantarumandLactobacillus acidophiluson the Antioxidant Activity and Metabolism of Sugars, Organic Acids and Phenolic Compounds

Influence of arginine on the growth, arginine metabolism and amino acid consumption profiles ofStreptococcus thermophilusT1C2 in controlled pH batch fermentations

Development of Blueberry and Carrot Juice Blend Fermented by Lactobacillus reuteri LR92

Contact Info

Product

Resources

About