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Related Experiment Video

Updated: Nov 8, 2025

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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A rapid screening method to evaluate acidifying activity by lactic acid bacteria.

S C Ribeiro1, M C Coelho1, C C G Silva1

  • 1Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, Angra do Heroísmo, Açores, Portugal.

Journal of Microbiological Methods
|April 22, 2021
PubMed
Summary
This summary is machine-generated.

This study introduces a rapid colorimetric method to assess lactic acid bacteria (LAB) acidification in milk fermentation. The spectrophotometric assay using bromocresol purple offers a viable alternative for monitoring LAB activity.

Keywords:
AcidificationFermentationMilkUV–VIS spectrophotometryWheypH

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Area of Science:

  • Food Science
  • Microbiology
  • Analytical Chemistry

Background:

  • Accurate pH determination is crucial for monitoring lactic acid bacteria (LAB) in fermented milk production.
  • Traditional pH measurement methods can be time-consuming in industrial settings.

Purpose of the Study:

  • To develop a fast, colorimetric method for evaluating LAB acidification ability in whey fermentation.
  • To provide a spectrophotometric alternative for routine monitoring of LAB activity.

Main Methods:

  • Utilized spectrophotometry and bromocresol purple as a pH indicator dye.
  • Established a linear correlation between absorbance at 430 nm and pH values (4.6-7.0).
  • Validated the colorimetric assay against standard glass electrode/pH meter measurements using LAB fermentation in sweet whey.

Main Results:

  • The colorimetric assay demonstrated high linearity (r² = 0.9927) within the target pH range.
  • The method showed comparable results to traditional pH measurements for estimating LAB acidification activity in whey (r = 0.801, p > 0.05).
  • The assay allows for simultaneous and rapid screening of LAB acidifying potential.

Conclusions:

  • The proposed colorimetric method is a reliable and efficient tool for assessing LAB acidification.
  • This spectrophotometric approach offers a practical alternative for fast screening in fermented milk production.
  • The method facilitates quicker monitoring of bacterial acid production during fermentation processes.