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Int J Food Microbiol. 2008 Nov 30;128(1):58-66. doi: 10.1016/j.ijfoodmicro.2008.08.001. Epub 2008 Aug 8.

Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem.

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Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Applied Biological Sciences and Engineering, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.


The effect of pH on growth and carbohydrate metabolism of L. fermentum IMDO 130101 was investigated. Pronounced acid tolerance occurred together with marked responses in sugar metabolism due to acid stress. In accordance with the environment from which this strain was isolated, glucose and fructose metabolism remained active at low pH. Fructose was quantitatively converted into mannitol under all conditions tested, yielding an energetic advantage to the strain. Modelling of growth, sugar consumption, lactic and acetic acid production, and mannitol production of L. fermentum IMDO 130101 allowed the estimation of its basic biokinetic parameters when growing under simulated sourdough conditions. The obtained kinetic data underline the competitiveness of the strain in an acidic environment.

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