Monitoring the Production Process of Friendly Bacteria Using Hplc

With the development of microbiological andnutritional sciences in the late 19th century came the technologynecessary to produce cultured dairy products on an industrial orcommercial basis. However ten Lactic acid bacterial (LAB)strains were isolated from milk and its products. They wereidentified as Lactobacillus plantarum, Lactobacillus fermentum,Lactococcus lactis subspecie cremoris, Lactobacillus acidophilus,Lactobacillus brevis and Streptococcus thermophillus.Lactobacillus plantarum produces the highest quantity of lacticacid at 72 hours of incubation (2.89g/l) while Lactobacillusfermentum produce the lowest (1.11g/l). Lactococcus lactissubspecies cremoris had the highest quantity of diacetyl (1.72g/l)while Streptococcus thermophillus and Lactobacillillus fermentumhad the lowest quantity of 0.52g/l and 0.47g/l respectively. At 72hours of incubation Lactobacillus acidophilus produced thehighest quantity of hydrogen peroxide (1.91g/l) whileStreptococcus thermophillus produced the lowest. The quantity ofhydrogen peroxide increased up to 48hours before declinationsets in. Results of the high performance liquid chromatography(HPLC) used to quantify organic acid revealed that, Lactobacillusplantarum produced the highest yield of Lactic acid (280.16mg/ml) closely followed by Lactobacillus fermentum (215.9mg/ml). Whereas the lowest yield (48.253mg/ml) was producedby Lactococcus lactis subsp cremoris with the retention time of3.231. Thus considering the easiness and conciseness of samplepreparation, high performance liquid chromatography could beconsidered as an efficient, accurate and rapid method of organicacid determination in fermented products