Vol. 11, Issue 12 (2022)

Author(s):
Zahoor Arjumand, Gupta Moni, Gupta Sachin, Salgotra RK and Khar Sanjay

Abstract:
Fermentation is a safe, acceptable and efficient food preservation technology especially using lactic acid bacteria (LAB). In addition to their enhanced fermentative ability and food safety, they improvise organoleptic properties, enrich nutrients and increase health benefits. A typical LAB growth curve shows five distinct phases of growth: lag phase, exponential phase, stationary phase and death phase when conditions become unfavourable for growth and cells lack viability. Among different phases, lag phase is the earliest and most inexplicit stage of the bacterial growth cycle. Lag phase/exponential phase provides the adaptation necessary for bacterial cells to exploit new environment. This process could include the repair of macromolecular damage that accumulated during stationary phase and the synthesis of cellular components necessary for growth. The available physiological data simply shows that lag-phase bacteria are metabolically active. However, there is currently no physiological or biochemical criteria to define lag phase and thus the physiology of bacterial lag phase remains incoherent. The aim of this study was to determine growth curve of two lactobacillus species, Lactobacillus acidophilus and Lactobacillus brewis, in order to investigate the duration of their lag phase along with the understanding of biomass in this phase of bacterial growth. The study displayed that the duration, OD600 and maximum biomass of lag phase of L. acidophilus and L .brewis was 3 to 8h and 2 to 8.5h, 1.235 and 1.127, 38.3 x 1010CFU/ml and 38 x 1010 CFU/ml, respectively.