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.
html
Digitial Object Identifier (DOI)
10.5455/njppp.2017.7.0727210082017
Recommended Citation
Espartero, M. C., Fernandez, A. M., Lazarte, J. L., Perez, A. D., & Sumalapao, D. P. (2017). Varying concentrations of sucralose and the acid-producing capability of Lactobacillus acidophilus. National Journal of Physiology, Pharmacy and Pharmacology, 7 (11), 1279-1283. https://doi.org/10.5455/njppp.2017.7.0727210082017
Disciplines
Biology
Keywords
Sucralose; Proteobacteria
Upload File
wf_yes