Carbohydrate Fermentation Test of Lactic Acid Starter Cultures
P.I. Gunkova, Alina Buchilina, Nikolai Maksimiuk, Julia Bazarnova, K S Girel
Abstract
Abstract The sugar fermentation activity of lactic acid bacteria plays a significant part in the production of plant-based fermented foods. Lactic acid bacteria are demanding on nutrients in the medium. They generate energy only during the breakdown of carbohydrates. Lactic acid bacteria do not ferment polysaccharides like starch ordextrinsbecause they lack the necessary hydrolytic enzymes. Lactose is absent in plants, but this sugar is important for the growth of lactic acid bacteria. Due to the increased demand for the alternative fermented dairy products, it is necessary to know the ability of starter culturesto ferment various carbohydrates. The results of a study of the sugar fermenting activity of bacterial cultures, including the species S.thermophilus, L. delbruckii ssp. bulgaricus, L. lactis ssp. lactis, L. lactis ssp. cremoris, L. lactis ssp. lactis biovar diacetylactis, Leu. mesenteroides ssp. cremoris, and Leu. mesenteroides ssp. mesenteroidesare presented.Cultures with S.thermophilusand L. delbruckii ssp. bulgaricus show the lowest growth rates on maltose medium. Cultures with Leu. Mesenteroides rapidly ferment sucrose rapidly. Cultures withL. lactis ssp. lactis, L. lactis ssp. cremoris, and L. lactis ssp. lactis biovar diacetylactis rapidly metabolize maltose, sucrose, and lactose. All lactic acid bacteria rapidly utilize glucose.