Application of impedance microbiology for evaluating potential acidifying performances of starter lactic acid bacteria to employ in milk transformation
Open accessAbstract
Impedance microbiology is a method that enables tracing microbial growth by measuring the change in the electrical conductivity. Different systems, able to perform this measurement, are available in commerce and are commonly used for food control analysis by mean of measuring a point of the impedance curve, defined “time of detection”. With this work we wanted to find an objective way to interpret the metabolic significance of impedance curves and propose it as a valid approach to evaluate the potential acidifying performances of starter lactic acid bacteria to be employed in milk transformation. To do this it was firstly investigated the possibility to use the Gompertz equation to describe the data coming from the impedance curve obtained by mean of BacTrac 4300®. Lag time (λ), maximum specific M% rate (µmax), and maximum value of M% (Yend) have been calculated and, given the similarity of the impedance fitted curve to the bacterial growth curve, their meaning has been interpreted. Potential acidifying performances of eighty strains belonging to Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis and Streptococcus thermophilus species have been evaluated by using the kinetics parameters, obtained from Excel add-in DMFit version 2.1. The novelty and importance of our findings, obtained by means of BacTrac 4300®, is that they can also be applied to data obtained from other devices. Moreover, the meaning of λ, μmax and Yend that we have extrapolated from Modified Gompertz equation and discussed for lactic acid bacteria in milk, can be exploited also to other food environment or other bacteria, assuming that they can give a curve and that curve is properly fitted with Gompertz equation.
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Compared to plate count, impedometric analysis allows collection of more information about LAB strain behaviors and can highlight small differences within the same species.
“As compared to plate count, this method allows to collect more information about the behaviors of LAB strains, and even small differences can be highlighted within the same species (Bancalari et al., 2016).”
From Lactic acid bacteria in cow raw milk for cheese production: Which and how many? (2023) · cites this paper as Bancalari et al., 2016
In Results and discussion, the paper uses impedometric parameters to compare LAB strain behavior and reports variability within the same species. That supports the claim that the method can reveal within-species differences. Our copy does not establish the stated comparison with plate counting or show that impedance provides more information than plate counting. (LLM, conf=0.83)
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“This value is inversely correlated with the amount of LAB cells: the smaller the time, the higher the number of LAB cells (Bancalari et al., 2016).”
BackgroundMethodSelf-citationAbility of a Wild Weissella Strain to Modify Viscosity of Fermented Milk
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Self-citation
- Authors
- Bancalari, E., Bernini, V., Bottari, B., Neviani, E., & Gatti, M.
- Affiliations
- University of Parma (IT)
- Corresponding author
- Gatti, Monica
- Venue
- Frontiers in Microbiology
- Publisher
- Frontiers Media SA
- Published
- 2016-10-17
- Volume
- 7
- Pages
- 1628-1628
- ISSN
- 1664-302X (ISSN-L)
- PMC
- PMC5065974
- OpenAlex
- W2531815451
- Cited by
- 53
- References
- 36
- Citations by year
- 2026: 3 · 2025: 7 · 2024: 3 · 2023: 9 · 2022: 3 · 2021: 5 · 2020: 11 · 2019: 7 · 2018: 3 · 2017: 2
- FWCI
- 5.04
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- cc-by
- Locations
- Frontiers in Microbiology (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- lactic acid bacteria, acidification potential, starter cultures, dairy fermentation, Gompertz model, bacterial growth kinetics, Lactobacillus helveticus, Lactobacillus bulgaricus, Lactococcus lactis, Streptococcus thermophilus
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