Modeling growth and bacteriocin production by Lactobacillus amylovorus DCE 471 in response to temperature and pH values used for sourdough fermentations

Winy Messens; Patricia Neysens; Wim Vansieleghem; Johan Vanderhoeven; Luc De Vuyst

doi:10.1128/AEM.68.3.1431-1435.2002

Modeling growth and bacteriocin production by Lactobacillus amylovorus DCE 471 in response to temperature and pH values used for sourdough fermentations

Appl Environ Microbiol. 2002 Mar;68(3):1431-5. doi: 10.1128/AEM.68.3.1431-1435.2002.

Authors

Winy Messens¹, Patricia Neysens, Wim Vansieleghem, Johan Vanderhoeven, Luc De Vuyst

Affiliation

¹ Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing (IMDO), Department of Applied Biological Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.

Abstract

The biokinetics of cell growth of Lactobacillus amylovorus DCE 471 and bacteriocin production by this strain were investigated as a function of the temperatures (28 to 44C) and pH values (pH 4.2 to 6.4) that are characteristic of a sourdough fermentation process. The influence of temperature and pH on microbial behavior is described by using a successfully validated predictive model.

Publication types

Evaluation Study
Research Support, Non-U.S. Gov't

MeSH terms

Bacteriocins / biosynthesis*
Bread / microbiology*
Culture Media
Fermentation
Hydrogen-Ion Concentration
Lactobacillus / growth & development*
Lactobacillus / metabolism
Models, Biological*
Temperature

Substances

Bacteriocins
Culture Media