Výskumný ústav potravinársky

Matejčeková, Z. – Spodniaková, S. – Dujmić, E. – Liptáková, D. – Valík, Ľ.
Modelling growth of Lactobacillus plantarum as a function of temperature: Effects of media
Journal of Food and Nutrition Research, 58, 2019, č. 2, s. 125-134

Zuzana Matejčeková, Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 81237 Bratislava, Slovakia. E-mail: zuzana.matejcekova@stuba.sk, tel.: 00421 2 59325517

Received 3 October 2018; 1st revised 26 October 2018; accepted 31 October 2018; published online 20 March 2019

Súhrn: The growth response of Lactobacillus plantarum as affected by incubation temperature was studied in various media. Parameters resulting from growth curves were analysed in secondary phase using the Ratkowsky model and cardinal temperature model with inflection (CTMI) in a temperature range from 8 °C to 40 °C. Using Ratkowsky model, minimal and maximal temperatures (T_min and T_max) were calculated for de Man, Rogosa and Sharpe (MRS) broth, milk and lactose-free milk, respectively (T_min = 0.9 °C, T_max = 41.6 °C; T_min = 7.1 °C, T_max = 41.2 °C; T_min = 4.7 °C, T_max = 41.6 °C) and compared with CTMI model that provided also optimal growth temperatures (T_opt) in MRS broth (T_opt = 36.6 °C, T_min = 2.0 °C, T_max = 41.0 °C), milk (T_opt = 34.7 °C, T_min = 7.8 °C, T_max = 41.0 °C) and lactose-free milk (T_opt = 34.2 °C, T_min = 5.4 °C, T_max = 41.4 °C). Optimal specific growth rates of 0.81 h^-1, 0.52 h^-1 and 0.40 h^-1 were estimated from the experiments performed in MRS broth, milk and lactose-free milk, respectively. Results of the modelling can be taken into account to optimize fermentation processes in which Lb. plantarum strains are used.

Kľúčové slová: Lactobacillus plantarum; mathematical modelling; cardinal parameters; lactose-free milk

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