The Effects of a High-Intensity Ultrasound on the Fermentative Activity and Kinetic Growth of Lactobacillus Acidophilus and Lactobacillus Helveticus

An ultrasound, a non-thermal technique, can be employed to increase probiotic’s biomass and its fermentation products. The effects of high-intensity ultrasounds (20%, 30%, 40% amplitudes for 3 min) on the growth fermentative profile Lactobacillus acidophilus helveticus were studied. use an ultrasound decreased Lag phase increased maximum potential; however, effect depended amplitude used. For both probiotics, β-galactosidase activity in treatments with 20% amplitude—3 min 30% amplitude—but treatment comparison values found control treatment. two probiotics showed decrease protein concentration when compared Both presented lowest proteolysis min. Lactic, acetic, citric acids organic that present highest formic acid was not detected either probiotics. It concluded has noticeable influence profiles results from this study could used subsequences investigations enhance postbiotic production helveticus.