Analysis of Lactic Acid Content in Lactobacilli Using With Spectrophotometric Method
Year: 2025
Type: article
Abstract: The ability to produce lactic acid varies significantly among different strains of lactic acid bacteria. The Lactobacillus fermentum LF1 strain demonstrates the highest lactic acid production levels, making it effective for using in dairy products or other biotechnological processes. As the cultivation period increases, all strains exhibit a significant rise in lactic acid production, which is associated with the bacterial growth cycle and enhanced metabolic activity. The Lactobacillus fermentum LF1 strain is considered the most promising for commercial production of fermented products. The studied Pediococcus acidilactici 2G and Pediococcus acidilactici 1G strains also showed favorable results and have potential applications in the pharmaceutical, cosmeceutical and food industries.
Authors: G.Sh. Abdulakhadova, N.Yu. Zukhritdinova, G.J. Kutliyeva, K.B. Azimova
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W6911864258
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