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Papadimitriou, K., Alegría, á., Bron, P.A., De Angelis, M., Gobbetti, M., Kleerebezem, M., Lemos, J.A., Linares, D.M., Ross, P., Stanton, C. and Turroni, F. (2016) Stress Physiology of Lactic Acid Bacteria. Microbiology and Molecular Biology Reviews, 80, 837-890.
https://doi.org/10.1128/MMBR.00076-15

has been cited by the following article:

• TITLE: Effect of Lactose on Acid Tolerance of Yogurt Culture Bacteria

  AUTHORS: Behannis Mena, Kayanush Aryana

  KEYWORDS: Lactose, Acid Tolerance, Lactic Acid Bacteria

  JOURNAL NAME: Food and Nutrition Sciences, Vol.11 No.6, June 12, 2020

  ABSTRACT: Lactose, the sugar naturally present in milk, provides energy to lactic acid bacteria used in fermented dairy foods. Increasing concentrations of lactose may improve survivability of lactic acid bacteria in the dairy foods and in human gut enhancing their probiotic benefits. Acid tolerance is an important probiotic characteristic. The objective was to determine the influence of lactose on acid tolerance of yogurt starter culture Streptococcus thermophiles ST-M5 and Lactobacillus bulgaricus LB-12. The M 17 broth was used for Streptococcus thermophiles ST-M5 and MRS broth was used for Lactobacillus bulgaricus LB-12. Lactose was added to both broths at 0% (control), 1%, 3%, and 5% (wt/vol). Both broths were acidified to pH 2.0. Upon sterilizing and tempering, both broths were inoculated. Acid tolerance was determined as viable counts in acidified broths after 120 minutes of incubations. In an incubation period of 2 hours, dilutions were plated every 30 minutes. Three replications were conducted. The highest acid tolerance for Streptococcus thermophiles ST-M5 and Lactobacillus bulgaricus LB-12, was observed in lactose concentration of 3% and 5% (wt/vol).