Shifts in pH affect the maltose/glycerol co-fermentation by Lactobacillus reuteri |
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| Authors: | G.F. de Valdez A. Ragout J.M. Bruno-Barcena H. Diekmann F. Siñeriz |
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| Affiliation: | (1) CERELA, Chacabuco 145, 4000 S.M. Tucuman, Argentina;(2) Cat. MicrobiologÌa Superior, Fac. de Bioqca., Qca. y Fcia, Univ. Nac. de Tucuman, Ayacucho, 491 S.M. Tucuman, Argentina;(3) PROIMI, Avda. Belgrano y Pasaje Caseros, 4000- S.M. Tucuman, Argentina; 4 Institut für Mikrobiologie, Univ. Hannover, Schneiderberg 50, D 30001 Hannover, Germany |
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| Abstract: | In aerated cultures of Lactobacillus reuteri using maltose/glycerol, lactate was the main product followed by acetate at all pH (4.7, 5.5 and 6.5) tested while anaerobic cultures produced 1,3-propanediol besides lactate, acetate and ethanol. 1,3-Propanediol was the main product at pH 5.5 and 6.5. The high amount of acetate and the low concentration of ethanol found in anaerobic cultures was closely related to the synthesis of 1,3-propanediol. |
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