Monitoring the Production Process of Friendly Bacteria Using Hplc

Abstract

With the development of microbiological and
nutritional sciences in the late 19th century came the technology
necessary to produce cultured dairy products on an industrial or
commercial basis. However ten Lactic acid bacterial (LAB)
strains were isolated from milk and its products. They were
identified as Lactobacillus plantarum, Lactobacillus fermentum,
Lactococcus lactis subspecie cremoris, Lactobacillus acidophilus,
Lactobacillus brevis and Streptococcus thermophillus.
Lactobacillus plantarum produces the highest quantity of lactic
acid at 72 hours of incubation (2.89g/l) while Lactobacillus
fermentum produce the lowest (1.11g/l). Lactococcus lactis
subspecies cremoris had the highest quantity of diacetyl (1.72g/l)
while Streptococcus thermophillus and Lactobacillillus fermentum
had the lowest quantity of 0.52g/l and 0.47g/l respectively. At 72
hours of incubation Lactobacillus acidophilus produced the
highest quantity of hydrogen peroxide (1.91g/l) while
Streptococcus thermophillus produced the lowest. The quantity of
hydrogen peroxide increased up to 48hours before declination
sets in. Results of the high performance liquid chromatography
(HPLC) used to quantify organic acid revealed that, Lactobacillus
plantarum produced the highest yield of Lactic acid (280.16
mg/ml) closely followed by Lactobacillus fermentum (215.9
mg/ml). Whereas the lowest yield (48.253mg/ml) was produced
by Lactococcus lactis subsp cremoris with the retention time of
3.231. Thus considering the easiness and conciseness of sample
preparation, high performance liquid chromatography could be
considered as an efficient, accurate and rapid method of organic
acid determination in fermented products.