Effect of pH on growth and fatty acid composition ofLactobacillus büchneri andLactobacillus fermentum

Abstract

Growth and fatty acid composition of two lactobacilli,Lactobacillus buchneri andLactobacillus fermentum, were studied at different pHs of the media in a small-scale fermenter with particular interest in lactobacillic acid production of the cultures. Generally, the total fatty acid content of the bacterial cells increased with increasing culture age. The production of lactobacillic acid was affected in the two lactobacilli by both culture age and pH of the media, but in a very different manner. In L.buchneri cultures, the relative proportion of lactobacillic acid was highest when the pH was lowest (pH 4.5), whereas inL. fermentum cultures, the proportion of lactobacillic acid was highest at pH 7.0. The pH of the medium affected not only the relative proportion of lactobacillic acid, but also biomass production and total fatty acid accumulation of the cultures. Thus, by controlling the pH of the cultures, the volumetric yield of lactobacillic acid could be improved considerably compared to cultures without pH control.