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...

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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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oai_identifier_str oai:bibliotecadigital.udea.edu.co:10495/29449
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network_name_str Repositorio UdeA
repository_id_str
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
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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.
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dc.format.extent.spa.fl_str_mv 18
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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
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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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