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The Change in pH on Lactobacillus acidophillus Medium Containing D-fructose

Widia Pangetika  -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
*Ahmad Ni'matullah Al-Baarri  -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
Anang Mohamad Legowo  -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
Open Access Copyright 2018 Journal of Applied Food Technology

Citation Format:
Abstract
This study aims to analyse the pH value on Lactobacillus acidophilus medium containing 3% (w/v) D-fructose. L. acidophilus was incubated at 37°C using MRS agar medium. Changes in pH values were measured for 48 hours. The non-sugar addition was also used as a comparison. Based on this research it could be seen that D-fructose slightly decreased pH in the medium at 48 hour incubation. This research might be useful to provide information on the potential use of D-fructose as a medium to maintain the reduction in pH.
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Keywords: Lactobacillus acidophillus; pH; D-fructose; MRS medium

Article Metrics:

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Last update: 2021-06-17 11:00:04

No citation recorded.

Last update: 2021-06-17 11:00:04

No citation recorded.