Effect of lactic acid on the growth dynamics of Candida maltosa YP1

D. Lauková, Ľ. Valík and F. Görner
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D. Lauková: Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic
Ľ. Valík: Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic
F. Görner: Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic

Czech Journal of Food Sciences, 2003, vol. 21, issue 2, 43-49

Abstract: The growth dynamics of the oxidative imperfect yeast strain Candida maltosa YP1 isolated from the surface of fruit yoghurt was studied in relation to the lactic acid concentration ranging from 0 to 1.6% (w/v). The maximal specific growth rate of 0.36 h-1 and minimal lag-phase duration of 2.9 h were found in the glucose solution without lactic acid at 25°C. The decrease of the natural logarithm of both the specific growth rate (ln µ) and the lag-phase prolongation (ln ) in the dependence on the increase of lactic acid concentration (0-1.59%) was significantly linear (ln µ = -1.1458 - 0.6056 c; R2(µ) = 0.9526; ln l = 1.0141 + 1.9766 c; R2() = 0.9577). Based on these equations, the prediction of the time necessary for C. maltosa YP1 to reach 1 × 106 CFU/ml in the dependance on lactic acid concentration and, the initial density of the yeast culture was calculated. For example, C. maltosa YP1 was able to reach the level of 1 × 106 CFU/ml in a model glucose solution at the initial concentration N0 = 1 CFU/ml, 0.9% lactic acid and 25°C within 2 d. The growth predictions presented indicate a considerable resistance of C. maltosa YP1 to lactic acid in the concentration of up to 1.3% (w/v).

Keywords: Candida maltosa; growth parameters; lactic acid (search for similar items in EconPapers)
Date: 2003
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:21:y:2003:i:2:id:3476-cjfs

DOI: 10.17221/3476-CJFS

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