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Biotechnology
Year: 2006  |  Volume: 5  |  Issue: 4  |  Page No.: 481 - 488

Influence of Temperature on Growth Pattern of Lactococcus lactis, Streptococcus cremoris and Lactobacillus acidophilus Isolated from Camel Milk

Toqeer Ahmed, Rashida Kanwal and Najma Ayub    

Abstract: The various strains of lactic acid producing bacteria such as S. cremoris and L. lactis and L. acidophilus isolated from the camel milk, were examined for their optimum growth temperatures, generation time, pH and acidity. All these strains grew rapidly at their respective optimum temperatures; however their generation time and pH varied. L. acidophilus strains showed greater generation time varied from 123.01 to 135.08/min and showed 0.85-0.96% acidity and 4.40-4.81 pH values, respectively while for L. lactis and S. cremoris generation time varied from 60.17 to 87.16/min and 64.9-80.0/min, respectively. S. cremoris and L. lactis produced 0.51-0.55% and 0.56-0.58% acidity and showed 4.7-4.79 and 4.80-4.89 pH values at their respective optimum temperatures. The optimum growth temperature for L. lactis and L. acidophilus was found to be 37 to 40°C while for S. cremoris was 37°C. There was inverse relationship between acidity, pH and generation time. It was observed that there was a correlation between the acidity, pH and generation time and there was also an inverse relationship between total titratable acidity and pH values of each strain.

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