Food Science and Technology Department
Department of Food Science and Technology: Faculty Publications
Document Type
Article
Date of this Version
September 1991
Abstract
The objectives of this research were to determine the effect of lactic acid and low pH on the intracellular pH in three species of lactic acid bacteria. A pH gradient (intracellular pH minus the extracellular pH) of .9 to 1.4 pH units was achieved by several strains of lactic acid bacteria, including Streptococcus thermophilus 19258 and 573, Lactococcus lactis ssp. lactis C2, and Lactococcus lactis ssp. cremoris HP during log phase of growth in various media. A noticeable decline of the pH gradient occurred at an internal pH of 5.5 to 6.0. In late stationary phase, the pH gradient was generally reduced to .5 pH units or less. In contrast, the aciduric Lactobacillus casei 685 maintained a large pH gradient (> 1.0 pH units) even when the medium pH was reduced to less than 4.0. Rapid growth of lactococci and streptococci in media containing excess lactose did not occur when the intracellular pH was reduced below a critical pH of 5.0 or at a neutral pH when proton-uncoupling agents were present.
Comments
Published in J Dairy Sci 74741-746, 1991. Copyright 1991. Used by permission.