Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem

• Published in: International journal of food microbiology Vol. 128; no. 1; pp. 58 - 66
• Main Authors: Vrancken, G., Rimaux, T., De Vuyst, L., Leroy, F.
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Amsterdam Elsevier B.V 30-11-2008; [Amsterdam; New York, NY]: Elsevier Science; Elsevier
• Subjects: Acetic Acid - metabolism; acid tolerance; acidity; Adaptation, Physiological; Biological and medical sciences; Bread - microbiology; carbohydrate metabolism; Carbohydrate Metabolism - physiology; Colony Count, Microbial; energy metabolism; Fermentation; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; Hydrogen-Ion Concentration; Kinetics; Lactic Acid - metabolism; lactic fermentation; Lactobacillus fermentum; Lactobacillus fermentum - growth & development; Lactobacillus fermentum - metabolism; Lactobacillus fermentum - physiology; Mannitol; Mannitol - metabolism; mathematical models; microbial growth; microbial physiology; model food systems; Modelling; Models, Biological; Sourdough; starter cultures; Sugar metabolism; Modelling; Sugar metabolism; Lactobacillus fermentum; Sourdough; Mannitol; Growth; Bacteria; Lactobacillaceae; Kinetics; Metabolism; Sugar; Adaptation
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2008.08.001

The effect of pH on growth and carbohydrate metabolism of
L. fermentum IMDO 130101 was investigated. Pronounced acid tolerance occurred together with marked responses in sugar metabolism due to acid stress. In accordance with the environment from which this strain was isolated, glucose and fructose metabolism remained active at low pH. Fructose was quantitatively converted into mannitol under all conditions tested, yielding an energetic advantage to the strain. Modelling of growth, sugar consumption, lactic and acetic acid production, and mannitol production of
L. fermentum IMDO 130101 allowed the estimation of its basic biokinetic parameters when growing under simulated sourdough conditions. The obtained kinetic data underline the competitiveness of the strain in an acidic environment.