Effect of pH on growth and fatty acid composition ofLactobacillus büchneri andLactobacillus fermentum |
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Authors: | Pekka NikkilÄ Tom Johnsson Heikki Rosenqvist Leena Toivonen |
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Institution: | (1) Helsinki Department of Technology, Department of Chemical Engineering, Laboratory of Biochemistry and Microbiology, Kemistintie 1, 02150 Espoo, Finland |
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Abstract: | Growth and fatty acid composition of two lactobacilli,Lactobacillus büchneri andLactobacillus fermentum, were studied at different pHs of the media in a small-scale fermenter with particular interest in lactobacillic acid production
of the cultures. Generally, the total fatty acid content of the bacterial cells increased with increasing culture age. The
production of lactobacillic acid was affected in the two lactobacilli by both culture age and pH of the media, but in a very
different manner. In L.büchneri cultures, the relative proportion of lactobacillic acid was highest when the pH was lowest (pH 4.5), whereas inL. fermentum cultures, the proportion of lactobacillic acid was highest at pH 7.0. The pH of the medium affected not only the relative
proportion of lactobacillic acid, but also biomass production and total fatty acid accumulation of the cultures. Thus, by
controlling the pH of the cultures, the volumetric yield of lactobacillic acid could be improved considerably compared to
cultures without pH control. |
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Keywords: | Lactobacilli fermentation fatty acid composition cyclopropane fatty acids effect of pH |
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