Evaluation of culture conditions of Lactobacillus acidophilus y Lactobacillus casei on laboratory scale, with inulin as carbon source

Abstract

Lactobacillus acidophilus and Lactobacillus casei are lactic acid bacteria that function as probiotics, are generally used for the formulation of functional foods and the bacteria growth happens under similar culture conditions. Both species of Lactobacillus metabolize specific sugars. Inulin is a fructooligosaccharide whose prebiotic function contributes to the proliferation of intestinal micro-flora and prevents the growth of pathogenic microorganisms. In the present work, the inulin concentration of both molecular grade and reactive grade was evaluated, as well as the pH of the medium in aerobic fermentative systems. An optimal growth medium for Lactobacillus casei supplemented with 43.1 g/L of reagent grade inulin was obtained at a pH of 7.47. For Lactobacillus acidophilus further studies are required to determine the optimal conditions for both inulin concentrations and pH.