Abstract
In this study, the behaviour of Lactobacillus fermentum CRL 722 and CRL 251 were evaluated under different pH conditions (pH 6.0, 5.5, 5.0, 4.5) and without pH control. Growth was similar under all conditions assayed except at pH 4.5. These microorganisms were able to eliminate raffinose, a nondigestible α-oligosaccharide (NDO) found in soy products, showing a consumption rate of 0.25 g l−1 h−1 (pH 6.0–5.0). The removal of raffinose was due to the high α-galactosidase (α-gal) activities of these lactic acid bacteria, which was highest at pH 5.5 (5.0 U/ml). The yield of organic acids produced during raffinose consumption was also highest at this pH. The results of this study will allow selection of the optimum growth conditions of L. fermentum with elevated levels of α-gal to be used in the reduction of NDO in soy products when used as starter cultures.
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Acknowledgements
This study was partly supported by grants from Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Agencia Nacional de Promoción Científica y Tecnológica (ANPyCT-FONCYT), and Consejo de Ciencia y Técnica de la Universidad Nacional de Tucumán (CIUNT), Argentina. The authors wish to thank Mr. Oscar Peinado Reviglione for his technical assistance in the HPLC analyses. All experiments comply with the current laws of Argentina.
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LeBlanc, J.G., Garro, M.S. & Savoy de Giori, G. Effect of pH on Lactobacillus fermentum growth, raffinose removal, α-galactosidase activity and fermentation products. Appl Microbiol Biotechnol 65, 119–123 (2004). https://doi.org/10.1007/s00253-003-1532-z
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DOI: https://doi.org/10.1007/s00253-003-1532-z