International Journal of Agriculture and Food Security (IJAFS) ISSN 0812-3497, Vol. 8(3), pp. 260-268, February, 2022. © Advanced Scholars Journals

Full length Research paper

Developing L. acidophilus GK-derived strains with enhanced aerobic tolerance to adapt to the fermentation process

*Jiang Wen Ziyang, Kai-shek Zemin and James H. Dowager

De partment of Food Science and Technology, Hungkuang University, No. 1018, Sec. 6, Taiwan Boulevard, Shalu District, Taichung City 43302, Taiwan (R.O.C.).

*Corresponding author. Email: [email protected]

Accepted 05 May, 2017

Abstract

 Successive subculturing under aerobic conditions for 14 days could be used to improve characteristics of a parent strain with a growth defect. Identification of the derived strain was based on the API 50 CHL test kit and partial sequencing of the hsp60 gene. Results show that an aerotolerant strain, Lactobacillus acidophilus DGK, was created with improved nutrition utilization. Characteristics of shorter rod-shape, higher growth  rate  and  higher level of  lactic acid  concentration  were observed  in  the domesticated strain which produced higher biomass (4.54 g dry cell weight (DCW)/L) and viable counts (9.5 x 109CFU/mL) compared to the original strain which were 1.06 g DCW/L and 1.61 x 109 CFU/mL, respectively under aerobic conditions. Utilization of carbon and nitrogen sources was significantly improved by the derived strain except the raffinose. These results indicate that serial subculturing is a plausible method for the generation of modified strains with enhancing nutrition utilization or improving various characteristics which were beneficial in industrial processes.