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Growth Parameters of Probiotic Strain Lactobacillus Plantarum, Isolated from Traditional White Cheese

Abstract : Different aspects, including safety, functional and technological characteristics, have to be taken into consideration in the selection of each probiotic microorganism. The aim of the present work was to determine the kinetic growth parameters of L. plantarum strain after cultivation in media with different carbon sources. The strain was isolated from traditional Bulgarian white cheese and previously characterized as putative probiotic, based on commonly accepted in vitro criteria. For further biotechnological implementation was necessary to select a suitable and economically relevant growth media. Thus, reconstituted permeate (6% w/v) and the following modification of de Man, Rogose Sharpe media (MRS): (i) MRS-glucose; (ii) MRS-lactose; (iii) MRS-galactooligosaccharide; (iv) MRS-fructooligosaccharide were used. The strain growth, lactic acid production and carbon source utilization were monitored by pH and cell number determination, and HPLC analysis at different time points of the cultivation process. The highest cell growth and carbohydrate conversation were detected in the presence of glucose and lactose. The main product of the fermentation was lactate with detectable level of acetate. The permeate and MRS-galactooligosaccharide also support good growth and lactic acid production, which indicate a great potential for industrial applications of studied L. plantarum strain into the food system.
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R. Georgieva, P. Koleva, D. Nikolova, D. Yankov, S. Danova. Growth Parameters of Probiotic Strain Lactobacillus Plantarum, Isolated from Traditional White Cheese. Biotechnology and Biotechnological Equipment, Taylor & Francis, 2009, XI ANNIVERSARY SCIENTIFIC CONFERENCE, 23 (supp. 1), pp.861-865. ⟨10.1080/13102818.2009.10818558⟩. ⟨pasteur-00748929⟩

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