Effect of some nutritional and environmental parameters on the production of diacetyl and on starch consumption by Pediococcus pentosaceus and Lactobacillus acidophilus in submerged cultures

Citation
Ml. Escamilla et al., Effect of some nutritional and environmental parameters on the production of diacetyl and on starch consumption by Pediococcus pentosaceus and Lactobacillus acidophilus in submerged cultures, J APPL MICR, 88(1), 2000, pp. 142-153
Citations number
34
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Biology,Microbiology
Journal title
JOURNAL OF APPLIED MICROBIOLOGY
ISSN journal
1364-5072 → ACNP
Volume
88
Issue
1
Year of publication
2000
Pages
142 - 153
Database
ISI
SICI code
1364-5072(200001)88:1<142:EOSNAE>2.0.ZU;2-7
Abstract
Three series of 5-day submerged cultures with Pediococcus pentosaceus MITJ- 10 and Lactobacillus acidophilus Hansen 1748 were carried out in starch-bas ed media, and the effect of cultural factors on the changes of starch, diac etyl and amylase activity determined. In axenic cultures, Ped. pentosaceus MITJ-10 produced more diacetyl (63.27 mg l(-1)) by adding glucose, yeast ex tract and CaCO3 (P < 0.01), at 28 degrees C (P < 0.05); but more starch was consumed (18.4 g l(-1)) in the absence of glucose (P < 0.01). Lact. acidop hilus Hansen 1748 consumed more starch (26.56 g l(-1)) at 28 degrees C, wit h CaCO3, glucose (P < 0.01) and yeast extract (P < 0.05); however, the amyl olytic activity (10 077 U l(-1)) was favoured at 35 degrees C (P < 0.01). L ittle starch was consumed in mixed cultures due to the low pH; nevertheless , diacetyl content rose to 135.76 mg l(-1) at 32 degrees C (P < 0.01). Ther efore, both studied strains might be useful to produce aromatic extensors f rom starchy substrates. These natural aromatic extensors are of interest to the food industry.