.png){kind=small}
ISSN 2311-3219 - An International Triannual Journal
2023 | Volume 11 | Issue 1
Microbiology | Research article | https://doi.org/10.47262/SL/11.1.132022900
Comparative Study of the Effect of Temperature and pH on the Growth of Bio-flavor Producing Microorganisms Kluyveromyces marxianus and Ceratocystis fimbriata
Priyanka Roy, Poojal Chhirang, Vijay Kumar Gahlawat*
Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, 131028, Sonipat, Haryana, India
Abstract
Kluyveromyces marxianus and Ceratocystis fimbriata are two potential microorganisms that have been reported to produce fruity and floral aroma compounds during fermentation. In the present investigation, an in vitro comparative study was conducted using a liquid medium to investigate the effect of temperature from 20±2°C to 45±2°C and pH from 3 to 8 on the growth of both microorganisms. The results showed that the optimum growth of K. marxianus was found at 30°C while C. fimbriata showed the highest growth at 20°C. Similarly, the optimum growth of K. marxianus was found at pH 4.5 while C. fimbriata showed the highest growth at pH 6.5. The comparative analysis suggested that K. marxianus has a shorter lag phase and shows better growth at ambient temperature and pH compared to C. fimbriata. Thus, it is concluded that K. marxianus can be a better choice for the industrial production of bio-flavors.
A R T I C L E I N F O
Received
November 17, 2022
Revised
January 13, 2023
Accepted
January 15, 2023
Published
February 23, 2023
*Corresponding author
Vijay Kumar Gahlawat
Email
drvijay.niftem@gmail.com
Phone
+91-8814878205
Keywords
Microbial flavor
Kluyveromyces marxianus
Ceratocystis fimbriata
Temperature effect
pH effect
Copyright 2024 The Science Publishers
All Rights Reserved for Website Design.