JAFT • pISSN 2355-9152 • eISSN 2614-7076 • Member of CrossRef®
skip to main content

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:
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.
Fulltext View|Download
Keywords: Lactobacillus acidophillus; pH; D-fructose; MRS medium

Article Metrics:

Article Info
Section: Summary Research
Language : EN
  1. Charalampopoulos, D., Pandiella, S.S. Webb, C. 2002. Growth studies of potentially probiotic lactic acid bacteria in cereal-based substrates. Journal of Applied Microbiology 92(5):851–859. DOI: 10.1046/j.1365-2672.2002.01592.x
  2. Khay, E., Castro, L., Bernárdez, P., Senhaji, N., Idaomar, M., Abrini, J. 2014. Growth of Enterococcus durans E204 producing bacteriocin-like substance in MRS Broth: description of the growth and quantification of the bacteriocin-like substance. African Journal of Biotechnology 11(3):659–665. DOI: 10.5897/AJB11.2945
  3. Moriya, N., Hayakawa, S., Kuramasu, K., Ohmori, H., Yamasaki, S., Ogawa, M. 2017. Effects of rare sugar D-allulose on acid production and probiotic activities of dairy lactic acid bacteria. Journal of Dairy Science:1–9. DOI: 10.3168/jds.2016-12214
  4. Nutter, J., Fritz, R., Saiz, A.I., Iurlina, M.O. 2017. Effect of honey supplementation on sourdough: Lactic acid bacterial performance and gluten microstructure. LWT-Food Science and Technology 77:119–125. DOI: 10.1016/j.lwt.2016.11.040
  5. Rhee, S. J., Lee, J.E., Lee, C.H. 2011. Importance of lactic acid bacteria in Asian fermented foods. Microbial Cell Factories 10 (SUPPL. 1). DOI: 10.1186/1475-2859-10-S1-S5
  6. Shah, N.P. 2007. Functional cultures and health benefits. International Dairy Journal 17:1262-1277. DOI: 10.1016/j.idairyj.2007.01.014
  7. Soliman, A. H. S., Sharoba, A.M., Bahlol, H.E.M., Soliman, A.S., Radi, O.M.M. 2015. Evaluation of Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum for probiotic characteristics. Middle East Journal of Applied Sciences 5(1):10–18
  8. Yoshihara, A., Kozakai, T., Shintani, T., Matsutani, R., Ohtani, K, Iida, T., Gullapalli, P.K. 2016. Purification and characterization of D-allulose 3-epimerase derived from Arthrobacter globiformis M30, a GRAS microorganism. Journal of Bioscience and Bioengineering 20(20): 1–7. DOI: 10.1016/j.jbiosc.2016.09.004
  9. Zhang, W., Yu, S., Zhang, T., Jiang, B., Mu, W. 2016. Recent advances in D-allulose: physiological functionalities, applications, and biological production. Trends in Food Science and Technology 54:127–137. DOI: 10.1016/j.tifs.2016.06.004
  10. Zubaidah, E., Nurcholis, M., Wulan, S.N., Kusuma, A.. 2012. Comparative study on synbiotic effect of fermented rice bran by probiotic lactic acid bacteria Lactobacillus casei and newly isolated Lactobacillus plantarum B2 in wistar rats. APCBEE Procedia 2: 170–177. DOI: 10.1016/j.apcbee.2012.06.031

Last update:

No citation recorded.

Last update: 2021-09-20 08:16:45

No citation recorded.