COMPARATIVE STUDY OF CATECHIN AND GALLIC ACID EFFECT ON Lactobacillus hilgardii 5w IN DIFFERENT CULTURE CONDITIONS

ALBERTO, M.R.; FARÍAS, M.E.; MANCA DE NADRA, M.C.

BIOCELL

INCA

Lugar: Mendoza; Año: 2001 vol. 25 p. 84 - 84

0327-9545

Phenolic compounds possess beneficial properties for the man, antioxidant and anti-inflammatory activity and can affect the growth and bacterial metabolism. The objective of this work is to carry out a comparative study of the growth and metabolism modifications of Lactobacillus hilgardii 5w for catechin and gallic acid under different cultivation conditions. Lactobacillus hilgardii 5w is cultivated in semi-synthetic medium and complex medium pH 5.0; and in the same media added with 100 mg/l gallic acid or 200 mg/l catechin. The bacteria are precultured and incubated at 30ºC. The addition of phenolic compounds in both media produces Lactobacillus hilgardii growth stimulation during the first 4 hours of incubation (µcontrol 0.09 h-1, µgalic acid 0.33 h-1 and µcatechin 0.31 h-1). In complex medium the growth stimulation is observed after 4 h of incubation (µcontrol 0.48 h-1 and µgallic acid 0.66 h-1 and µcatechin 0.64 h-1). The growth rates are higher when the bacteria are precultured in presence of phenolic compounds. After 24 h incubation in both media the biomass increase. In cells adapted in both media with gallic acid or catechin, the increment in biomass is higher and the phenolic compounds consumption rates increase in semi-synthetic medium and it is not modified in complex medium. Phenolic compounds are used by Lactobacillus hilgardii 5w, producing increment in growth rate and biomass.