Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophiles, and on the production of organic acids in fermented milks

Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophiles, and on the production of organic acids in fermented milks

The parameters influencing the formation of organic acids and the ratio between the optical isomers of lactic acid were evaluated. Five different factors were tested, namely the form of starter, inoculum, temperature of fermentation, time of fermentation, and enhanced non-fat dry matter or addition...

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Bibliographic Details
Published in:Czech Journal of Food Sciences Vol. 32; no. 5; pp. 422 - 429
Main Authors: CHRAMOSTOVÁ, Jana, MOŠNOVÁ, Romana, LISOVÁ, Ivana, PEŠEK, Erik, DRBOHLAV, Jan, NĚMEČKOVÁ, Irena
Format: Journal Article
Language:English
Published: Prague Czech Academy of Agricultural Sciences (CAAS) 2014
Czech Academy of Agricultural Sciences
Subjects:
abt fermented milk
Acids
Bifidobacterium
Cultivation
d(-)-lactic acid
Dry matter
Fermentation
Inoculum
Isomers
l(+)-lactic acid
Lactic acid
lactic acid bacteria
Lactobacilli
Lactobacillus acidophilus
Optical isomers
Organic acids
Proteins
Streptococcus thermophilus
Temperature
Thermophiles
Whey
Whey protein
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Summary:The parameters influencing the formation of organic acids and the ratio between the optical isomers of lactic acid were evaluated. Five different factors were tested, namely the form of starter, inoculum, temperature of fermentation, time of fermentation, and enhanced non-fat dry matter or addition of whey protein concentrate. Out of them, optimal conditions were chosen for the preparation of fermented milk beverage with ABT culture (Lactobacillus acidophilus, Bifidobacterium sp., Streptococcus thermophilus) with a lowered content of d(–)-lactic acid. The inoculum of bifidobacteria had the only significant effect on the ratio between lactic acid isomers. When 1% v/w used, the ratio of d(–)-lactic acid to l(+)-lactic acid was 0.05. When 5% v/w used, the ratio was 0.02. The addition of dried skimmed milk (max. effect at 12% w/w) enhanced the growth of bifidobacteria, while whey protein concentrate was effective for the growth of lactobacilli. The optimal temperature and time of cultivation were 37°C and 17 ± 0.5 h, respectively.
ISSN:1212-1800
1805-9317
DOI:10.17221/616/2013-CJFS