I am isolating lactic acid bacteria from fermented soy whey. Why is it that in most of the papers lactic acid bacteria are isolated on MRS agar at 37 degrees Cwhen that is not the fermentation temperature of the original sample. For example in my area, soy whey ferments at an average temperature of 25 degrees Celsius depending on the weather.
Dear Tra My,
Lactic acid bacteria grow better (faster) at temperatures greater than 25C, e.g, from 30-45C, so this probably why the references you've seen specify using 37C. The cells will grow at 25C, but more slowly. I don't know why the soy fermentation you mention is done @ 25C. It may be that, although the fermentation proceeds more slowly, at this temperature, the fermentation product has more desirable organoleptic properties, i.e., flavor, aroma, etc.
I hope this information helps you.
Bill Colonna Iowa State University, Ames, Iowa, USA [email protected]
If you want to isolate the dominant microbiota of fermentation use fermentation temperature. If you want to see the total biodiversity of culturable microorganisms use 22, 30, 37, 42 'C for growing.
Good luck!
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