3.2. Growth of bacteria
As shown in Fig.2, the cell counts in pure culture fermentation increased quickly at the first day of fermentation. The population in L.p1121 fermentation kept at approximately 8.5 Log CFU/mL during the later period of fermentation. The enumeration in L.eu1426
fermentation reached to 9.3 Log CFU/mL firstly at a great speed,followed by a slow decline (6.2 Log CFU/mL), which was probably due to its poor acid tolerance. Gardner et al. (2001) found that the enumeration of Leu. mesenteroides declined quickly after the second day of culture, and then maintained at about 6.5 Log CFU/mL in the
vegetable juice medium fermentation. Although the viable cells of L.eu1426 multiplied sharply at the early stage of the co-culture fermentation, it was not significantly (p > 0.05) different from that in the L.eu1426 fermentation. The enumeration of L.eu1426 in
the co-culture fermentation declined significantly (p < 0.05) after 1.5 days fermentation because of the low pH value. It was reported that the internal pH value in Leu. mesenteroides was higher than that in L. plantarum when they stopped growing (McDonald,Flening, & Hassan, 1990). The number of viable organisms of L.p1121 in the co-culture fermentation was lower than that in L.p1121 fermentation after 18 h. The lower concentration of sucrose in the co-culture fermentation compared with that in L.p1121
fermentation may influence the growth of L.p1121.
3.2. Growth of bacteriaAs shown in Fig.2, the cell counts in pure culture fermentation increased quickly at the first day of fermentation. The population in L.p1121 fermentation kept at approximately 8.5 Log CFU/mL during the later period of fermentation. The enumeration in L.eu1426fermentation reached to 9.3 Log CFU/mL firstly at a great speed,followed by a slow decline (6.2 Log CFU/mL), which was probably due to its poor acid tolerance. Gardner et al. (2001) found that the enumeration of Leu. mesenteroides declined quickly after the second day of culture, and then maintained at about 6.5 Log CFU/mL in thevegetable juice medium fermentation. Although the viable cells of L.eu1426 multiplied sharply at the early stage of the co-culture fermentation, it was not significantly (p > 0.05) different from that in the L.eu1426 fermentation. The enumeration of L.eu1426 inthe co-culture fermentation declined significantly (p < 0.05) after 1.5 days fermentation because of the low pH value. It was reported that the internal pH value in Leu. mesenteroides was higher than that in L. plantarum when they stopped growing (McDonald,Flening, & Hassan, 1990). The number of viable organisms of L.p1121 in the co-culture fermentation was lower than that in L.p1121 fermentation after 18 h. The lower concentration of sucrose in the co-culture fermentation compared with that in L.p1121fermentation may influence the growth of L.p1121.
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