Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Federal do Paraná , Curitiba, PR , Brasil.
Braz J Microbiol. 2012 Jan;43(1):135-47. doi: 10.1590/S1517-838220120001000015. Epub 2012 Jun 1.
Lactobacillus reuteri LPB P01-001 was isolated from the gastrointestinal tract of wild swine and was characterised by biochemical testing and sequencing of gene 16S rRNA. A simple and low-cost culture medium based on cane sugar (2.5% p/v) and yeast extract (1% p/v) was used in the production of this probiotic. The fermentative conditions were a) pH control at 6.5 and b) no pH control; both were set at 37°C in a 12 L slightly stirred tank bioreactor. Fermentation parameters such as the specific growth rate, productivity and yield of biomass, lactic and acetic acid levels were determined. L. reuteri LPB P01-001 behaves as an aciduric bacteria because it grows better in a low pH medium without pH control. However, the lactic acid production yield was practically half (9.22 g.L(-1)) of that obtained under a constant pH of 6.5, which reached 30.5 g.L(-1) after 28 hours of fermentation. The acetic acid production was also higher under pH-controlled fermentation, reaching 10.09 g.L(-1)after 28 hours of fermentation. These parameters may raise the interest of those committed to the efficient production of a probiotic agent for swine.
从野猪的胃肠道中分离出罗伊氏乳杆菌 LPB P01-001，通过生化测试和 16S rRNA 基因测序对其进行了鉴定。在生产这种益生菌时，使用了一种基于蔗糖（2.5%p/v）和酵母提取物（1%p/v）的简单且低成本的培养基。发酵条件为 a）控制 pH 值在 6.5 和 b）不控制 pH 值；均在 37°C 的 12 L 轻微搅拌罐生物反应器中进行。测定了发酵参数，如比生长速率、生产力和生物质产率、乳酸和乙酸水平。罗伊氏乳杆菌 LPB P01-001 是一种耐酸细菌，因为它在没有 pH 值控制的低 pH 值培养基中生长得更好。然而，在 pH 值为 6.5 的恒定 pH 值下，乳酸产量实际上是一半（9.22g/L），发酵 28 小时后达到 30.5g/L。在 pH 值控制发酵下，乙酸的产量也更高，发酵 28 小时后达到 10.09g/L。这些参数可能会引起那些致力于高效生产猪用益生菌剂的人的兴趣。
