Lactobacillus Fermentum - Heat Resistance

Heat Resistance

Although LABs have been associated with potential health advantages, they are also responsible for negative outcomes. They are the main organisms involved in the spoilage of tomato products. Species in the Lactobacillus genus have been identified to be the causative organisms. Research was carried out to observe the chemical constituents of tomato juice that stimulate the growth of bacteria that are responsible for the spoilage. These bacteria can resist high temperatures. A strain of Lactobacillus fermentum was extracted from a tomato juice concentrate. Meanwhile, eight different tomato juice mixtures were heated and the survival rate of Lactobacillus fermentum was measured. It was concluded that pectins are the main tomato juice constituents that protect the bacteria cells against destruction from heating. The breakdown of pectin from enzymic action would make the bacteria cells more susceptible to heat. However, it was found in previous research that heating had inactivated natural pectolytic enzymes and therefore Lactobacillus fermentum remained heat resistant. Heat resistance has also been found to correlate with the medium in which the bacteria are cultured, the better the medium used will result in a higher resistance to heat.