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Effect of environmental pH on the fermentation balance of Lactobacillus reuteri
Author(s) -
Ragout Alicia,
Siñeriz Faustino,
Diekmann H.,
Valdez Graciela Font
Publication year - 1994
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1994.tb03439.x
Subject(s) - lactobacillus reuteri , chemistry , fermentation , anaerobic exercise , incubation , food science , metabolite , catabolism , ethanol , biochemistry , biomass (ecology) , lactobacillus , metabolism , biology , physiology , agronomy
The influence of environmental pH on the regulation of glucose catabolism by Lactobacillus reuteri was examined in anaerobic batch cultures. Under acidic conditions both glucose consumption and end‐products formation were low. Maximum biomass was reached at pH 5·0, with a specific growth rate of µ= 0·78 h ‐1 . The shift in pH values from 4.3 to 6.5 reflected an increase in glucose uptake as well as in the yield ( Y p/x ) of acetate, lactate and ethanol after 12 h of incubation. Ethanol was the major metabolite produced at all pH values assayed.