Effect of environmental pH on the fermentation balance of Lactobacillus reuteri |
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Authors: | Alicia Ragout,Faustino Siñ eriz,H. Diekmann,Graciela Font de,Valdez |
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Affiliation: | PROIMI, San Miguel de Tucumán, Argentina;Cátedra de Microbiología Superior, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumàn, San Miguel de Tucumàn, Argentina;Institut für Mikrobiologie, Universität Hannover, Schneiderberg, Hannover, Germany;CERELA, San Miguel de Tucumàn, Argentina |
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Abstract: | 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. |
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