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Influence of Incubation Time and Culturing Conditions on Alcohol Dehydrogenase Activity of Streptococcus lactis

Food Science and Human Nutrition Department, University of Florida, Gainesville 32611

ABSTRACT

Effects of incubation temperatures of 21 and 32°C, incubation time, and pH control at 6.0 on alcohol dehydrogenase (E.C.1.1.1.1., alcohol: nicotinanide dinucleotide alcohol dehydrogenase oxidoreductase) activity were evaluated for batch cultures of Streptococcus lactis 60 and C2 in Elliker broth. Without pH control, alcohol dehydrogenase was maximal in both strains after 6 h incubation and declined with increasing incubation of stationary phase cells. Increasing growth temperature increased optical density and plate count data at 6 h incubation for both strains. Alcohol dehydrogenase activity of 6 h cells of Streptococcus lactis 60 was higher with 32°C than with 21°C incubation. For Streptococcus lactis C2, increasing incubation temperature resulted in lower detectable alcohol dehydrogenase activity at 6 h incubation. Controlling growth pH at 6.0 increased growth and increased alcohol dehydrogenase activity. Alcohol dehydrogenase activity of Streptococcus lactis grown with pH control did not decline as dramatically during increased incubation time as that of Streptococcus lactis grown without pH control.