Scientific journal

47 2008

Journal of Food and Nutrition Research
Summary No. 2 / 2008

Characterization of the growth of Lactobacillus rhamnosus GG in milk at suboptimal temperatures
Journal of Food and Nutrition Research, 47, 2008, No. 2, s. 60-67

Ľubomír Valík, Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, SK – 812 37 Bratislava, Slovakia. E-mail:

Summary: The effect of the incubation temperature on the growth of Lactobacillus rhamnosus GG in milk was modelled and characterized in relation to the growth rate and the lag phase. Lag phase duration of L. rhamnosus GG was increased with decreasing incubation temperature under the Daughtry model ln(1/lag) = 93.082T2 – 44.403T + 0.999 (R2 = 0.951). The growth rate was significantly linearly related to the increase in the incubation temperature as follows the equation in accordance with the Ratkowsky model: √Gr = 0.0235(TTmin) + 0.1081 (R2Gr = 0.9981) in the temperature range from 6 °C to 41 °C. The conjunction of pH lag phase and rate of pH decrease (lagpH × ratepH) representing the physiological state of the culture showed maximum at the temperature of 40.5 °C that can be considered as optimal for acid production.

Keywords: Lactobacillus rhamnosus GG; growth parameters; growth modelling

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