Influence of sucrose, glucose, stevia leaf and stevioside on growth and lactic acid production by Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus casei

Document Type : Regular Paper

Authors

1 university of isfahan

2 1Department of Biotechnology, Faculty of Advanced Sciences and Technologies, University of Isfahan – postal code:81746-73441 - Isfahan, Iran

Abstract

Probiotics are beneficial bacteria that exert beneficial health effects on the host. These bacteria produce lactic acid as a product of fermentation. The aim of the present study was to optimize growth and production of lactic acid by three strains of probiotic bacteria at different concentrations of sucrose, glucose, stevia leaf and stevioside. These three strains were Lactobacillus casei, Lactobacillus brevis and Lactobacillus plantarum. Lactic acid production and bacterial growth were respectively estimated by use of gas chromatography and Colony-Forming Units (CFU) assay. The highest bacterial growth and lactic acid production in these three strains were obtained by high concentration of sucrose. Among these three bacteria, Lact casei and Lact brevis can produce more lactic acid compared to Lact plantarum. All strains could produce lactic acid in the presence of sucrose, glucose and stevia leaf extarct in a dose dependent manner. The effect of stevioside on lactic acid production in these strains at high and low concentrations was almost same. In conclusion, data indicate that sucrose is the best carbon source for lactic acid production and bacterial growth. Stevioside and stevia leaf also have a good potential to increase lactic acid production in these three strains.

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Iranian Journal of Science

Articles in Press, Accepted Manuscript
Available Online from 16 September 2015

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