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https://doi.org/10.37358/Rev.Chim.1949

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Revista de Chimie (Rev. Chim.), Year 2014, Volume 65, Issue 12,





LAVINIA BURULEANU, DANIELA AVRAM, IULIANA MANEA, MAGDA GABRIELA BRATU, CARMEN LEANE NICOLESCU,IONICA IONITA
Kinetic Parameters of Lactic Acid Growth and Production for Bifidobacterium lactis BB12 in Cabbage Juices

Abstract:

The suitability of the cabbage juice for Bifidobacterium sp. growth was investigated. Cabbage juices fresh, heat-treated, respectively filtered and heat-treated were subject to lactic acid fermentation in the same conditions. Chemical and microbiological parameters were determined in dynamics: pH, lactic acid, acetic acid, reducing sugars, biomass and viable cells count, through methods standardized or quoted in literature. The maximum rate of acidification vmax ranged between 2.66 to 5.58, while the time to reach pH 5.0 (hours) and the maximum volumetric productivity were 8 and 13.1x1010 CFU/L·h respectively in the case of the heat-treated juice. A maximum rate of acidification, by 0.076923h-1, was obtained for the filtered cabbage juice. No very significant differences concerning the cell viability after 24h were registered, this one varying between 9.08 to 9.5 log CFU/mL. Keywords: probiotic juices, lactic acid fermentation, Bifidobacterium sp., vegetables, kinetic parameters


Issue: 2014, Volume 65, Issue 12
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