title: Molecular characterisation and biomass and metabolite production of Lactobacillus reuteri LPB P01-001: A potential probiotic.
abstract: Lactobacillus reuteri LPB P01-001 was isolated from the gastrointestinal tract of wild swine and was characterised by biochemical testing and sequencing of gene 16S rRNA. A simple and low-cost culture medium based on cane sugar (2.5% p/v) and yeast extract (1% p/v) was used in the production of this probiotic. The fermentative conditions were a) pH control at 6.5 and b) no pH control; both were set at 37°C in a 12 L slightly stirred tank bioreactor. Fermentation parameters such as the specific growth rate, productivity and yield of biomass, lactic and acetic acid levels were determined. L. reuteri LPB P01-001 behaves as an aciduric bacteria because it grows better in a low pH medium without pH control. However, the lactic acid production yield was practically half (9.22 g.L(-1)) of that obtained under a constant pH of 6.5, which reached 30.5 g.L(-1) after 28 hours of fermentation. The acetic acid production was also higher under pH-controlled fermentation, reaching 10.09 g.L(-1)after 28 hours of fermentation. These parameters may raise the interest of those committed to the efficient production of a probiotic agent for swine.
authors.affiliation: Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Federal do Paraná , Curitiba, PR , Brasil.
authors.forename: Elizete de F R
authors.initials: Ede F
authors.lastname: Pancheniak
authors.forename: Maike T
authors.initials: MT
authors.lastname: Maziero
authors.forename: José A
authors.initials: JA
authors.lastname: Rodriguez-León
authors.forename: José L
authors.initials: JL
authors.lastname: Parada
authors.forename: Michele R
authors.initials: MR
authors.lastname: Spier
authors.forename: Carlos R
authors.initials: CR
authors.lastname: Soccol
keywords: Fermentation parameters; Lactic and acetic acids; Lactobacillus reuteri; Molecular characterisation; Probiotic
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