Direct measurement of pH profiles in gel beads immobilizing Lactobacillus helveticus using a pH sensitive microelectrode

A H⁺-selective liquid membrane microelectrode was prepared and used to measure the pH profile evolution during colonization of gel beads immobilizing Lactobacillus helveticus in a whey permeate medium. A large pH gradient was observed in a highly active periferal layer thickness that decreased from 500 to 300 m for an immobilized cell population that increased from 5.8 × 10⁹ to 3.1 × 10¹⁰ CFU/g. The flat pH profile (pH 4.4) in the central part of the bead was attributed to a high concentration of the inhibitory undissociated form of lactic acid.