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Biotechnology

Fermentation pH Influences the Physiological-State Dynamics of Lactobacillus bulgaricus CFL1 during pH-Controlled Culture

Aline Rault, Marielle Bouix, Catherine Béal
Aline Rault
1AgroParisTech-INRA-UMR 782 Génie et Microbiologie des Procédés Alimentaires, CBAI, 78850 Thiverval-Grignon, France
2ARILAIT Recherches, 42 Rue de Châteaudun, 75314 Paris Cedex 09, France
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Marielle Bouix
1AgroParisTech-INRA-UMR 782 Génie et Microbiologie des Procédés Alimentaires, CBAI, 78850 Thiverval-Grignon, France
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Catherine Béal
1AgroParisTech-INRA-UMR 782 Génie et Microbiologie des Procédés Alimentaires, CBAI, 78850 Thiverval-Grignon, France
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  • For correspondence: beal@grignon.inra.fr
DOI: 10.1128/AEM.02725-08
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  • FIG. 1.
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    FIG. 1.

    Time course of L. bulgaricus CFL1 physiological characteristics throughout fermentations performed at pH 6. (a) NaOH consumption (—, g liter−1) and rate of NaOH consumption (dNaOH/dt, - - -, g liter−1 min−1); (b) cultivability (▵, CFU ml−1) and relative percentages of viable (•, %), dead (○, %), damaged (, %), and depolarized (+, %) cells; (c) specific acidification activity (tpH5.5, ▴, min); (d) intracellular pH (▪), pHext (□), and pH gradient (dpH = pHi - pHext) (▦). Results are the means of at least three independent measurements. They are expressed as a function of the time tm to reach the maximal rate of NaOH consumption as an adjusted time.

  • FIG. 2.
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    FIG. 2.

    Time course of L. bulgaricus CFL1 physiological characteristics throughout fermentations performed at pH 5. (a) NaOH consumption (—, g liter−1) and rate of NaOH consumption (dNaOH/dt, - - -, g liter−1 min−1); (b) cultivability (▵, CFU ml−1) and relative percentages of viable (•, %), dead (○, %), damaged (, %); (c) specific acidification activity (tpH5.5, ▴, min); (d) intracellular pH (▪), pHext (□), and pH gradient (dpH = pHi - pHext) (▦). Results are the means of at least three independent measurements. They are expressed as a function of the time tm to reach the maximal rate of NaOH consumption as an adjusted time.

  • FIG. 3.
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    FIG. 3.

    Relationship between the logarithm of dead cell counts measured by flow cytometry (D, cells ml−1) and dissociated lactate concentration in the culture medium (Lac, g liter−1), during fermentations performed at pH 6 (▪) and pH 5 (▵).

  • FIG. 4.
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    FIG. 4.

    Schematic representation of physiological events during pH 6 or pH 5 L. bulgaricus CFL1 cultures. Bold lines correspond to main changes in the cellular state. Distinct cellular phases are numbered.

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  • TABLE 1.

    Kinetic parameters characterizing fermentations of L. bulgaricus CFL1 conducted at controlled pH 6 or pH 5

    ParameteraMean (95% confidence interval)b
    pH 6pH 5
    Vm (g liter−1 min−1)-0.32 (0.03)-0.13 (0.02)
    tm (min)806 (23)1,045 (34)
    dNaOH (g liter−1)29.1 (1.5)23.8 (4.9)
    dlact (g liter−1)35.2 (0.8)32.4 (2.1)
    dgal (g liter−1)19.2 (0.7)16.9 (0.5)
    dLA (g liter−1)17.2 (0.4)16.2 (0.5)
    • ↵ a dlact, total lactose consumption; dgal, total galactose production; dLA, total lactic acid production. Other parameters are as defined in the text.

    • ↵ b Values are means of at least three measurements, with the corresponding 95% confidence intervals in parentheses.

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Fermentation pH Influences the Physiological-State Dynamics of Lactobacillus bulgaricus CFL1 during pH-Controlled Culture
Aline Rault, Marielle Bouix, Catherine Béal
Applied and Environmental Microbiology Jun 2009, 75 (13) 4374-4381; DOI: 10.1128/AEM.02725-08

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Fermentation pH Influences the Physiological-State Dynamics of Lactobacillus bulgaricus CFL1 during pH-Controlled Culture
Aline Rault, Marielle Bouix, Catherine Béal
Applied and Environmental Microbiology Jun 2009, 75 (13) 4374-4381; DOI: 10.1128/AEM.02725-08
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KEYWORDS

Culture Media
lactobacillus

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