Sugars relevant for sourdough fermentation stimulate growth of and bacteriocin production by Lactobacillus amylovorus DCE 471.

The effects of sugars relevant for sourdough fermentation (i.e. glucose, fructose, maltose, and sucrose) on the kinetics of the bacteriocin-producing Lactobacillus amylovorus DCE 471 strain were assessed.

Carbon dioxide stimulates the production of amylovorin L by Lactobacillus amylovorus DCE 471, while enhanced aeration causes biphasic kinetics of growth and bacteriocin production.

The effects of both oxygen and carbon dioxide on growth of and product formation by Lactobacillus amylovorus DCE 471, a promising new sourdough starter culture, were assessed through controlled, in vitro fermentation experiments, using a temperature of 37 degrees C and a constant pH of 5.4. It was seen that aeration affected both cell growth and amylovorin L production.

Effect of sodium chloride on growth and bacteriocin production by Lactobacillus amylovorus DCE 471.

A kinetic investigation of the effect of sodium chloride on cell growth of Lactobacillus amylovorus DCE 471 and amylovorin L471 production was carried out through in vitro experiments using a temperature and pH prevailing during sourdough fermentations. Sodium chloride interfered both with cell growth and bacteriocin production. Biomass formation and amylovorin L471 production decreased in the presence of increasing salt concentrations.

Biphasic kinetics of growth and bacteriocin production with Lactobacillus amylovorus DCE 471 occur under stress conditions.

Micro-organisms used during the production of fermented foods are subjected to several abiotic stresses. Microbial survival during these processes strongly depends on the ability of the cells to adapt and become more tolerant to the environmental conditions. Cultivation of Lactobacillus amylovorus DCE 471, a potential strain for use during type II sourdough fermentations, at low temperatures, unfavourable pH and high salt concentrations resulted in biphasic growth patterns.

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

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.