{"title":"含D-果糖嗜酸乳杆菌培养基pH值的变化","authors":"Widia Pangetika, A. N. Al-Baarri, A. Legowo","doi":"10.17728/JAFT.4870","DOIUrl":null,"url":null,"abstract":"This study aims to analyse the pH value on Lactobacillus acidophilus medium containing 3% (w/v) D-fructose. L. acidophilus was incubated at 37°C using MRS agar medium. Changes in pH values were measured for 48 hours. The non-sugar addition was also used as a comparison. Based on this research it could be seen that D-fructose slightly decreased pH in the medium at 48 hour incubation. This research might be useful to provide information on the potential use of D-fructose as a medium to maintain the reduction in pH.","PeriodicalId":34239,"journal":{"name":"Journal of Applied Food Technology","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"The Change in pH on Lactobacillus acidophillus Medium Containing D-fructose\",\"authors\":\"Widia Pangetika, A. N. Al-Baarri, A. Legowo\",\"doi\":\"10.17728/JAFT.4870\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This study aims to analyse the pH value on Lactobacillus acidophilus medium containing 3% (w/v) D-fructose. L. acidophilus was incubated at 37°C using MRS agar medium. Changes in pH values were measured for 48 hours. The non-sugar addition was also used as a comparison. Based on this research it could be seen that D-fructose slightly decreased pH in the medium at 48 hour incubation. This research might be useful to provide information on the potential use of D-fructose as a medium to maintain the reduction in pH.\",\"PeriodicalId\":34239,\"journal\":{\"name\":\"Journal of Applied Food Technology\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-05-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Applied Food Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.17728/JAFT.4870\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Applied Food Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17728/JAFT.4870","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The Change in pH on Lactobacillus acidophillus Medium Containing D-fructose
This study aims to analyse the pH value on Lactobacillus acidophilus medium containing 3% (w/v) D-fructose. L. acidophilus was incubated at 37°C using MRS agar medium. Changes in pH values were measured for 48 hours. The non-sugar addition was also used as a comparison. Based on this research it could be seen that D-fructose slightly decreased pH in the medium at 48 hour incubation. This research might be useful to provide information on the potential use of D-fructose as a medium to maintain the reduction in pH.
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