Effect of pH on the growth of three lactic acid bacteria strains isolated from sour cream
ABSTRACT : Lactic acid bacteria (LAB) have an important role in the food industry because they are used in the production of fermented foods. To use these microorganisms in the food industry, it is necessary to obtain a high amount of biomass. One of the most important environmental factors in the g...
- Autores:
-
Vera Peña, Madalyd Yurani
Rodriguez Rodriguez, Wendy Lizeth
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2020
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/29449
- Acceso en línea:
- http://hdl.handle.net/10495/29449
- Palabra clave:
- Leuconostoc mesenteroides
Lactobacillus plantarum
Lactobacillales
Crecimiento Bacteriano
Bacterial Growth
Streptococcus
pH
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by/2.5/co/
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|
dc.title.spa.fl_str_mv |
Effect of pH on the growth of three lactic acid bacteria strains isolated from sour cream |
title |
Effect of pH on the growth of three lactic acid bacteria strains isolated from sour cream |
spellingShingle |
Effect of pH on the growth of three lactic acid bacteria strains isolated from sour cream Leuconostoc mesenteroides Lactobacillus plantarum Lactobacillales Crecimiento Bacteriano Bacterial Growth Streptococcus pH |
title_short |
Effect of pH on the growth of three lactic acid bacteria strains isolated from sour cream |
title_full |
Effect of pH on the growth of three lactic acid bacteria strains isolated from sour cream |
title_fullStr |
Effect of pH on the growth of three lactic acid bacteria strains isolated from sour cream |
title_full_unstemmed |
Effect of pH on the growth of three lactic acid bacteria strains isolated from sour cream |
title_sort |
Effect of pH on the growth of three lactic acid bacteria strains isolated from sour cream |
dc.creator.fl_str_mv |
Vera Peña, Madalyd Yurani Rodriguez Rodriguez, Wendy Lizeth |
dc.contributor.author.none.fl_str_mv |
Vera Peña, Madalyd Yurani Rodriguez Rodriguez, Wendy Lizeth |
dc.subject.decs.none.fl_str_mv |
Leuconostoc mesenteroides Lactobacillus plantarum Lactobacillales Crecimiento Bacteriano Bacterial Growth Streptococcus |
topic |
Leuconostoc mesenteroides Lactobacillus plantarum Lactobacillales Crecimiento Bacteriano Bacterial Growth Streptococcus pH |
dc.subject.proposal.spa.fl_str_mv |
pH |
description |
ABSTRACT : Lactic acid bacteria (LAB) have an important role in the food industry because they are used in the production of fermented foods. To use these microorganisms in the food industry, it is necessary to obtain a high amount of biomass. One of the most important environmental factors in the growth of LAB is pH. Most of LAB species can tolerate a pH below 5.0, however, a suboptimal pH is expected to limit LAB growth. For this reason, the LAB strains Leuconostoc mesenteroides 67-1, Lactobacillus plantarum 60-1, and Streptococcus infantarius 46-3, isolated from sour cream, were grown in culture media under four different intial pH values to determine their optimal growth pH. Growth was assesed via colony-forming unit (CFU/ml) determination. We found that the growth of each LAB was affected by culture medium pH. We determined that the setpoints of pH for Leuconostoc mesenteroides 67-1, Streptococcus infantarius 46-3, and Lactobacillus plantarum 60-1 were of 4.5 (± 0.5), 5.5 (± 0.5), and 6.0 (± 0.5), respectively. We thus conclude that the growth of these LAB strains is pH-dependent (p < 0.05). |
publishDate |
2020 |
dc.date.issued.none.fl_str_mv |
2020 |
dc.date.accessioned.none.fl_str_mv |
2022-06-29T00:10:03Z |
dc.date.available.none.fl_str_mv |
2022-06-29T00:10:03Z |
dc.type.spa.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.coarversion.fl_str_mv |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
dc.type.hasversion.spa.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
dc.type.redcol.spa.fl_str_mv |
https://purl.org/redcol/resource_type/ART |
dc.type.local.spa.fl_str_mv |
Artículo de investigación |
format |
http://purl.org/coar/resource_type/c_2df8fbb1 |
status_str |
publishedVersion |
dc.identifier.citation.spa.fl_str_mv |
Vera-Peña MY, Rodriguez-Rodriguez WL. Effect of pH on the growth of three lactic acid bacteria strains isolated from sour cream. Universitas Scientiarum [Internet]. 2020 Nov. 6 [cited 2022 Jun. 29];25(2):341-58. Available from: https://revistas.javeriana.edu.co/index.php/scientarium/article/view/26001 |
dc.identifier.issn.none.fl_str_mv |
0122-7483 |
dc.identifier.uri.none.fl_str_mv |
http://hdl.handle.net/10495/29449 |
dc.identifier.doi.none.fl_str_mv |
10.11144/Javeriana.SC25-2.eopo |
dc.identifier.eissn.none.fl_str_mv |
2027-1352 |
identifier_str_mv |
Vera-Peña MY, Rodriguez-Rodriguez WL. Effect of pH on the growth of three lactic acid bacteria strains isolated from sour cream. Universitas Scientiarum [Internet]. 2020 Nov. 6 [cited 2022 Jun. 29];25(2):341-58. Available from: https://revistas.javeriana.edu.co/index.php/scientarium/article/view/26001 0122-7483 10.11144/Javeriana.SC25-2.eopo 2027-1352 |
url |
http://hdl.handle.net/10495/29449 |
dc.language.iso.spa.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartofjournalabbrev.spa.fl_str_mv |
Univ. Sci. |
dc.rights.spa.fl_str_mv |
info:eu-repo/semantics/openAccess |
dc.rights.uri.*.fl_str_mv |
http://creativecommons.org/licenses/by/2.5/co/ |
dc.rights.accessrights.spa.fl_str_mv |
http://purl.org/coar/access_right/c_abf2 |
dc.rights.creativecommons.spa.fl_str_mv |
https://creativecommons.org/licenses/by/4.0/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by/2.5/co/ http://purl.org/coar/access_right/c_abf2 https://creativecommons.org/licenses/by/4.0/ |
dc.format.extent.spa.fl_str_mv |
18 |
dc.format.mimetype.spa.fl_str_mv |
application/pdf |
dc.publisher.spa.fl_str_mv |
Pontificia Universidad Javeriana, Facultad de Ciencias |
dc.publisher.group.spa.fl_str_mv |
Grupo de Biotransformación |
dc.publisher.place.spa.fl_str_mv |
Bogotá, Colombia |
institution |
Universidad de Antioquia |
bitstream.url.fl_str_mv |
https://bibliotecadigital.udea.edu.co/bitstream/10495/29449/1/VeraMadalyd_2020_Effect_pH_Lactic_Acid_Bacteria.pdf https://bibliotecadigital.udea.edu.co/bitstream/10495/29449/2/license_rdf https://bibliotecadigital.udea.edu.co/bitstream/10495/29449/3/license.txt |
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MD5 MD5 MD5 |
repository.name.fl_str_mv |
Repositorio Institucional Universidad de Antioquia |
repository.mail.fl_str_mv |
andres.perez@udea.edu.co |
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1812173102458601472 |
spelling |
Vera Peña, Madalyd YuraniRodriguez Rodriguez, Wendy Lizeth2022-06-29T00:10:03Z2022-06-29T00:10:03Z2020Vera-Peña MY, Rodriguez-Rodriguez WL. Effect of pH on the growth of three lactic acid bacteria strains isolated from sour cream. Universitas Scientiarum [Internet]. 2020 Nov. 6 [cited 2022 Jun. 29];25(2):341-58. Available from: https://revistas.javeriana.edu.co/index.php/scientarium/article/view/260010122-7483http://hdl.handle.net/10495/2944910.11144/Javeriana.SC25-2.eopo2027-1352ABSTRACT : Lactic acid bacteria (LAB) have an important role in the food industry because they are used in the production of fermented foods. To use these microorganisms in the food industry, it is necessary to obtain a high amount of biomass. One of the most important environmental factors in the growth of LAB is pH. Most of LAB species can tolerate a pH below 5.0, however, a suboptimal pH is expected to limit LAB growth. For this reason, the LAB strains Leuconostoc mesenteroides 67-1, Lactobacillus plantarum 60-1, and Streptococcus infantarius 46-3, isolated from sour cream, were grown in culture media under four different intial pH values to determine their optimal growth pH. Growth was assesed via colony-forming unit (CFU/ml) determination. We found that the growth of each LAB was affected by culture medium pH. We determined that the setpoints of pH for Leuconostoc mesenteroides 67-1, Streptococcus infantarius 46-3, and Lactobacillus plantarum 60-1 were of 4.5 (± 0.5), 5.5 (± 0.5), and 6.0 (± 0.5), respectively. We thus conclude that the growth of these LAB strains is pH-dependent (p < 0.05).COL006699118application/pdfengPontificia Universidad Javeriana, Facultad de CienciasGrupo de BiotransformaciónBogotá, Colombiainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARTArtículo de investigaciónhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/2.5/co/http://purl.org/coar/access_right/c_abf2https://creativecommons.org/licenses/by/4.0/Effect of pH on the growth of three lactic acid bacteria strains isolated from sour creamLeuconostoc mesenteroidesLactobacillus plantarumLactobacillalesCrecimiento BacterianoBacterial GrowthStreptococcuspHUniv. Sci.Universitas Scientiarum341358252ORIGINALVeraMadalyd_2020_Effect_pH_Lactic_Acid_Bacteria.pdfVeraMadalyd_2020_Effect_pH_Lactic_Acid_Bacteria.pdfArtículo de investigaciónapplication/pdf597205https://bibliotecadigital.udea.edu.co/bitstream/10495/29449/1/VeraMadalyd_2020_Effect_pH_Lactic_Acid_Bacteria.pdf484bf8e0ca174d69a7ad2d75273227e8MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8927https://bibliotecadigital.udea.edu.co/bitstream/10495/29449/2/license_rdf1646d1f6b96dbbbc38035efc9239ac9cMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://bibliotecadigital.udea.edu.co/bitstream/10495/29449/3/license.txt8a4605be74aa9ea9d79846c1fba20a33MD5310495/29449oai:bibliotecadigital.udea.edu.co:10495/294492022-06-28 19:10:04.127Repositorio Institucional Universidad de Antioquiaandres.perez@udea.edu.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 |