Artículos de revistas
Effect of pH on Lactobacillus fermentum growth, raffinose removal, α-galactosidase activity and fermentation products
Fecha
2004-01Registro en:
Leblanc, Jean Guy Joseph; Garro, Marisa Selva; Savoy, Graciela; Effect of pH on Lactobacillus fermentum growth, raffinose removal, α-galactosidase activity and fermentation products; Springer; Applied Microbiology and Biotechnology; 65; 1; 1-2004; 119-123
0175-7598
1432-0614
CONICET Digital
CONICET
Autor
Leblanc, Jean Guy Joseph
Garro, Marisa Selva
Savoy, Graciela
Resumen
In this study, the behaviour of Lactobacillus fermentum CRL 722 and CRL 251 were evaluated under different pH conditions (pH 6.0, 5.5, 5.0, 4.5) and without pH control. Growth was similar under all conditions assayed except at pH 4.5. These microorganisms were able to eliminate raffinose, a nondigestible α-oligosaccharide (NDO) found in soy products, showing a consumption rate of 0.25 g l−1 h−1 (pH 6.0–5.0). The removal of raffinose was due to the high α-galactosidase (α-gal) activities of these lactic acid bacteria, which was highest at pH 5.5 (5.0 U/ml). The yield of organic acids produced during raffinose consumption was also highest at this pH. The results of this study will allow selection of the optimum growth conditions of L. fermentum with elevated levels of α-gal to be used in the reduction of NDO in soy products when used as starter cultures.