The Change in pH on Lactobacillus acidophillus Medium Containing D-fructose

Widia Pangetika (Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang)
Ahmad Ni'matullah Al-Baarri (Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang)
Anang Mohamad Legowo (Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang)

Journal of Applied Food Technology
Vol 5, No 2 (2018)

This study aims to analyse the pH value on Lactobacillus acidophilus medium containing 3% (w/v) D-fructose. L. acidophilus was incubated at 37°C using MRS agar medium. Changes in pH values were measured for 48 hours. The non-sugar addition was also used as a comparison. Based on this research it could be seen that D-fructose slightly decreased pH in the medium at 48 hour incubation. This research might be useful to provide information on the potential use of D-fructose as a medium to maintain the reduction in pH.