Hi all,

I'm doing some research in the proteins secreted by L rhamnosus and I've been trying to optimise the fermentation conditions to maximise production of these proteins. Without pH control the media pH drops pretty rapidly to around pH 3, and my research has shown that at around pH 4.5 all of the secreted proteins have precipitated. I've therefore been attempting to control the pH to prolong the fermentation times in order to increase the amount of secreted proteins. pH 5.0 and 6.0 seems to yield a similar array of secreted proteins over a 24 h fermentation, whereas pH 7.0 shows a lot more protein in the media, and a very different array of proteins to the lower pHs.

Is this something anyone else has come across, and is there a reason why most research I can find doesn't talk about fermentation of lactobacilli at pH as high as pH 7.0?

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