Growth of lactobacillus casei and propionibacterium jensenii in different glucose concentration and incubation temperature

Abstract

The effects of two different parameters on the growth rate of L. casei and P. jensenii were discussed in this study. The impacts of glucose concentration 5, 10, 15, 18, 20 g/L) and incubation temperature (30, 35, 37, 40, 42 ℃) on the growth of both microorganisms in co-culture were investigated. The fermentation process was carried out for seven days in a 500 mL screw-capped bottle with 300 mL sterile MRS broth. The viable cell counts of bacteria, pH drops, and glucose concentration were analysed during the incubation period. The findings show that glucose concentration and incubation temperature had a significant impact on the production of the cell. The highest specific growth rate of L. casei and P. jensenii are 0.030/h and 0.041/h, respectively. Based on this study, the most suitable initial glucose concentration and incubation temperature for the fermentation of L. casei and P. jensenii in co-culture fermentation are 18 g/L and 37 ℃, respectively.