Food Research Institute

Mančušková, T. – Medveďová, A. – Valík, Ľ.
Effect of media composition and CO₂ concentration on the growth and metabolism of Lactobacillus acidophilus NCFM
Journal of Food and Nutrition Research, 55, 2016, No. 3, s. 247-255

Tatiana Mančušková, Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, SK-812 37 Bratislava, Slovakia. E-mail: tatiana.mancuskova@stuba.sk

Received 31 March 2016; 1st revised 5 June 2016; 2nd revised 19 July 2016; accepted 22 July 2016; published online 2 August 2016.

Summary: A strain Lactobacillus acidophilus NCFM Howaru Dophilus (NCFM strain) is a probiotic bacterium with positive health effects proven by extensive research. This work deals with examination of media composition and CO₂ concentration effects on the growth and metabolism of Lactobacillus strains. Growth rate (Gr) of NCFM strain in non-supplemented de Man-Rogosa-Sharpe (MRS) broth was 0.348 log CFU·ml^-1·h^-1, lactic acid production rate (r_LA) was 2.07 g·l^-1·h^-1 and the concentration of produced lactic acid (Δc_LA) reached 12.5 g·l^-1. Activity of NCFM strain in milk was significantly lower (Gr = 0.297 log CFU·ml^-1·h^-1, r_LA = 0.16 g·l^-1·h^-1, Δc_LA = 12.1 g·l^-1). Depending on the added substrate, Gr of NCFM strain was 0.295–0.398 log CFU·ml^-1·h^-1 and 0.260–0.341 log CFU·ml^-1·h^-1, and the yield of lactic acid Δc_LA was 1.12–14.39 g·l^-1 and 1.13–11.57 g·l^-1, in MRS broth and milk respectively. Results showed that the most significant stimulation was achieved in medium containing tryptone and the growth limiting factors were mainly free amino acids.

Keywords: Lactobacillus acidophilus NCFM; growth; metabolism; organic acids

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