Varying concentrations of sucralose and the acid-producing capability of Lactobacillus acidophilus

• Main Authors: Espartero, Ma Arabella C., Fernandez, Andro Jibreel M., Lazarte, Jameelah Vianca L., Perez, Alista D., Sumalapao, Derick Erl P.
• Format: text
• Published: Animo Repository 2017
• Subjects: Sucralose; Proteobacteria; Biology
• Online Access: https://animorepository.dlsu.edu.ph/faculty_research/1335; https://animorepository.dlsu.edu.ph/context/faculty_research/article/2334/type/native/viewcontent
• Institution: De La Salle University

Background: Commercially prepared food products containing sucralose are becoming increasingly popular among consumers. Aims and Objectives: This study determined the effects of varying concentrations of sucralose on the acid-producing capability of Lactobacillus acidophilus. Materials and Methods: L. acidophilus was inoculated in de Man, Rogosa, and Sharpe broth selective medium containing varying concentrations of sucralose per kg broth powder. The change in pH was measured after 48 h of culture using a pH meter. The data were analyzed using one-way analysis of variance and Bonferroni pairwise comparison test at 5% level of significance. Results: The largest mean pH change of 0.120 was observed in 250 mg/kg, followed by 0.070 in the 350 mg/kg treatment group. The control and 500 mg/kg treatment groups had the least observed mean pH changes of −0.010 and −0.008, respectively. These mean pH changes varied significantly among all treatment groups. Conclusion: There was a decrease in the change in pH as the concentration of sucralose was increased suggesting that the addition of certain concentrations of sucralose influenced the acid production of L. acidophilus. © 2017 Derick Erl P Sumalapao, et al.