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2011•Journal of Yili Normal UniversityRequires access

Effects of Different Temperatures and pH on the Growth of Lactic Acid Bacteria

Shang Tian-cui

Open publisher page 1 citations

Abstract

This experiment is designed to analyze the effects of different temperatures and pH on lactobacillus isolated from milk by improved MRS culture and BCP culture.The OD600,pH and vaccine opacity of the culture at terminal were measured.The results of this experiment are summarized as follows: the lactobacillus can massively grow in 38℃ and pH 6.5～8.5 in non-buffer culture,produce the lactic acid and lower the acidity of the environment.The lactobacillus growth is inhibited beyond the range.The pH 6.5 and 38℃ are the most suitable condition to these 10 strains,but every strain performs different scope.

About this research paper

What this paper is about

This experiment is designed to analyze the effects of different temperatures and pH on lactobacillus isolated from milk by improved MRS culture and BCP culture.The OD600,pH and vaccine opacity of the culture at terminal were measured.The results of this experiment are summarized as follows: the lactobacillus can massively grow in 38℃ and pH 6.5～8.5 in non-buffer culture,produce the lactic acid and lower the acidity of the environment.The lactobacillus growth is inhibited beyond the range.The pH 6.5 and 38℃ are the most suitable condition to these 10 strains,but every strain performs different scope.

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Available abstract

This experiment is designed to analyze the effects of different temperatures and pH on lactobacillus isolated from milk by improved MRS culture and BCP culture.The OD600,pH and vaccine opacity of the culture at terminal were measured.The results of this experiment are summarized as follows: the lactobacillus can massively grow in 38℃ and pH 6.5～8.5 in non-buffer culture,produce the lactic acid and lower the acidity of the environment.The lactobacillus growth is inhibited beyond the range.The pH 6.5 and 38℃ are the most suitable condition to these 10 strains,but every strain performs different scope.

Key concepts: Lactic acid, Lactobacillus, Bacteria, Food science, Strain (injury), Chemistry, Lactobacillaceae, Agar

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