Effect of Lactose on Acid Tolerance of Yogurt Culture Bacteria

• 作者: Behannis Mena Kayanush Aryana
• 来源期刊: 食品与营养科学(英文)
• 学科: 数学
• 关键词: LACTOSE Acid Tolerance Lactic Acid Bacteria
• 年，卷（期）: 2020,（6）
• 页码范围: 457-462
• 页数: 6页
• 分类号: O17

摘要

Lactose, the sugar naturally present in milk, provides energy to lactic acid bacteria used in fermented dairy foods. Increasing concentrations of lactose may improve survivability of lactic acid bacteria in the dairy foods and in human gut enhancing their probiotic benefits. Acid tolerance is an important probiotic characteristic. The objective was to determine the influence of lactose on acid tolerance of yogurt starter culture </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Streptococcus thermophiles</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> ST-M5 and </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lactobacillus bulgaricus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> LB-12. The M 17 broth was used for </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Streptococcus thermophiles</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"> ST-M5 and MRS broth was used for</span><i> </i></span><i><span style="font-family:Verdana;"><i></span></i><i><span style="font-family:Verdana;">Lactobacillus bulgaricus</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">LB-12</span><i><span style="font-family:Verdana;">.</span></i><span style="font-family:Verdana;"> Lactose was added to both broths at 0% (control), 1%, 3%, and 5% (wt/vol). Both broths were acidified to pH 2.0. Upon sterilizing and tempering, both broths were inoculated. Acid tolerance </span></span><span style="font-family:Verdana;">was </span><span style="font-family:Verdana;">determined as viable counts in acidified broths after 120 minutes of incubations. In an incubation period of 2 hours, dilutions were plated every 30 minutes. Three replications