GROWTH KINETICS AND SURVIVAL OF LACTOBACILLUS ACIDOPHILUS IN BLACK RICE MILK

Year 2021, , 1440 - 1449, 15.10.2021

Serap Coşansu Akdemir , Samin Toupal , Özge Aslan

https://doi.org/10.15237/gida.GD21132

Cited By: 1

Abstract

The growth kinetics of Lactobacillus acidophilus in black rice milk, white rice milk and MRS Broth were calculated by applying the experimental data to the Gompertz equation using DataFit software. The survival of L. acidophilus in black rice and white rice milk was monitored during storage (4°C, 20 days). The shortest lag phase duration (1.45 h) and the highest maximum population density (7.48 log CFU/mL) were in black rice milk (P <0.05). The generation time in black rice milk (1.31 h) was longer than in white rice milk (0.58 h) but shorter than in MRS Broth (2.22 h, P <0.05). L. acidophilus population declined in both milk at 4°C, but higher in black rice than white rice at the end of the storage period. It was concluded that black rice supports the growth of L. acidophilus compared to white rice and MRS Broth while contributing to its survival during cold storage.

Keywords

probiotic, prebiotic, black rice, lag phase duration, generation time, Gompertz equation

Supporting Institution

Commission of Scientific Research Projects of Sakarya University

Project Number

2020-7-25-98

LACTOBACILLUS ACIDOPHILUS’UN SİYAH PİRİNÇ SÜTÜNDE GELİŞME KİNETİĞİ VE CANLILIĞI

Abstract

Lactobacillus acidophilus’un siyah pirinç sütü, beyaz pirinç sütü ve MRS Broth besiyerindeki gelişme kinetiği deneysel verilerin DataFit yazılımı kullanılarak Gompertz eşitliğine uygulanmasıyla hesaplanmıştır. Ayrıca, L. acidophilus’un siyah ve beyaz pirinç sütündeki canlılığı depolama (4°C, 20 gün) süresince izlenmiştir. En kısa lag fazı süresi (1.45 h) ve en yüksek popülasyon yoğunluğu (7.48 log CFU/mL) siyah pirinç sütünde belirlenmiştir (P <0.05). Jenerasyon süresinin siyah pirinç sütünde (1.31 h) beyaz pirinç sütündekinden (0.58 h) daha uzun, ancak MRS Broth besiyerindekinden (2.22 h) daha kısa olduğu tespit edilmiştir (P <0.05). L. acidophilus popülasyonu her iki sütte de 4°C’de azalmış, ancak depolama sonunda siyah pirinç sütünde beyaz pirinç sütündekinden daha yüksek olduğu gözlenmiştir. Siyah pirinç sütünün beyaz pirinç sütü ve MRS Broth besiyerine göre L. acidophilus’un gelişimi desteklediği ve soğukta depolama süresince canlılığına katkıda bulunduğu sonucuna varılmıştır.

Keywords

probiyotik,, prebiyotik, siyah pirinç, lag faz süresi, jenerasyon süresi, Gompertz eşitliği

Project Number

2020-7-25-98

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