Varying concentrations of sucralose and the acid-producing capability of Lactobacillus acidophilus

College

College of Science

Department/Unit

Biology

Document Type

Article

Source Title

National Journal of Physiology, Pharmacy and Pharmacology

Volume

7

Issue

11

First Page

1279

Last Page

1283

Publication Date

1-1-2017

Abstract

Background: Commercially prepared food products containing sucralose are becoming increasingly popular among consumers. Aims and Objectives: This study determined the effects of varying concentrations of sucralose on the acid-producing capability of Lactobacillus acidophilus. Materials and Methods: L. acidophilus was inoculated in de Man, Rogosa, and Sharpe broth selective medium containing varying concentrations of sucralose per kg broth powder. The change in pH was measured after 48 h of culture using a pH meter. The data were analyzed using one-way analysis of variance and Bonferroni pairwise comparison test at 5% level of significance. Results: The largest mean pH change of 0.120 was observed in 250 mg/kg, followed by 0.070 in the 350 mg/kg treatment group. The control and 500 mg/kg treatment groups had the least observed mean pH changes of −0.010 and −0.008, respectively. These mean pH changes varied significantly among all treatment groups. Conclusion: There was a decrease in the change in pH as the concentration of sucralose was increased suggesting that the addition of certain concentrations of sucralose influenced the acid production of L. acidophilus. © 2017 Derick Erl P Sumalapao, et al.

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Digitial Object Identifier (DOI)

10.5455/njppp.2017.7.0727210082017

Disciplines

Biology

Keywords

Sucralose; Proteobacteria

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