Characterization of newly isolated thermotolerant lactic acid bacteria and lactic acid production at high temperature

Trinh H. N. P., . and Long B. H. D., . and Thanh N. N., . and Phong H. X., . and Dung N. T. P., . Characterization of newly isolated thermotolerant lactic acid bacteria and lactic acid production at high temperature. pp. 523-526. ISSN 2231-754

This study aimed to select a number of thermotolerant lactic acid bacteria for lactic acid fermentation at high temperature and to identify these LAB strains by using 16S ribosomal RNA sequences. The fermentative ability of 16 selected strains was examined at different temperatures (37C 39C and 41C) of which the lactic acid concentration produced by these LAB strains at 37C ranged from 6.0 g/L to 14.1 g/L. Ten LAB strains (L2 L7 L9 L11 L21 L26 L30 L36 L37 and L52) with effective lactic acid fermentation at 37C were chosen for identification. The selected strains were characterized as L. plantarum L. casei L. acidophilus and L. delbrueckii L. casei L9 was the superior lactic acid producing strain at both 39C (18.9 g/L) and 41C (18.0 g/L). Based on statistical analysis appropriate conditions for lactic acid production by L. casei L9 at 39C were defined as follows: pH 6.51 glucose concentration 6 (w/v) and inoculation level 2.37 (v/v). At these conditions the validated lactic acid concentration and the yield were recorded at 21.15 g/L and 80.84 respectively

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(02)%202018/(9).pd...

Abstract

This study aimed to select a number of thermotolerant lactic acid bacteria for lactic acid fermentation at high temperature and to identify these LAB strains by using 16S ribosomal RNA sequences. The fermentative ability of 16 selected strains was examined at different temperatures (37C 39C and 41C) of which the lactic acid concentration produced by these LAB strains at 37C ranged from 6.0 g/L to 14.1 g/L. Ten LAB strains (L2 L7 L9 L11 L21 L26 L30 L36 L37 and L52) with effective lactic acid fermentation at 37C were chosen for identification. The selected strains were characterized as L. plantarum L. casei L. acidophilus and L. delbrueckii L. casei L9 was the superior lactic acid producing strain at both 39C (18.9 g/L) and 41C (18.0 g/L). Based on statistical analysis appropriate conditions for lactic acid production by L. casei L9 at 39C were defined as follows: pH 6.51 glucose concentration 6 (w/v) and inoculation level 2.37 (v/v). At these conditions the validated lactic acid concentration and the yield were recorded at 21.15 g/L and 80.84 respectively

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Item Type:	Article
AGROVOC Term:	Lactic acid bacteria
AGROVOC Term:	Lactobacillus casei
AGROVOC Term:	Lactobacillus plantarum
AGROVOC Term:	Lactobacillus acidophilus
AGROVOC Term:	Lactobacillus delbrueckii
AGROVOC Term:	Fermentation
AGROVOC Term:	High temperature
AGROVOC Term:	Inoculation
AGROVOC Term:	Gene sequence
AGROVOC Term:	Phylogeny
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24674

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