Effect of natural sweeteners on the growth kinetics of Lactobacillus acidophilus LA-5

Authors

Ana Rentería-Monterrubio Universidad Autónoma de Chihuahua https://orcid.org/0000-0001-6989-8822
Any Hernández-Jaime Universidad Autónoma de Chihuahua https://orcid.org/0009-0006-9581-9511
Eduardo Santellano-Estrada Universidad Autónoma de Chihuahua https://orcid.org/0000-0003-0884-0971
América Chávez-Martínez Universidad Autónoma de Chihuahua https://orcid.org/0000-0001-6531-2572
Edith Rojas-Anaya Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias https://orcid.org/0000-0002-4553-3914
Francisco Castillo-Rangel Universidad Autónoma de Chihuahua https://orcid.org/0000-0002-1894-067X

Keywords:

Lactobacillus acidophilus, probiotics, natural sweetener

Abstract

This study evaluated the growth kinetics of Lactobacillus acidophilus LA-5 under the influence of different natural sweeteners, with emphasis on their potential application in the development of functional foods. Four treatments were tested: control (without sweetener), coconut sugar, stevia, and honey. Growth was monitored by spectrophotometry (OD600) and plate counts, and the kinetic parameters were fitted to the Baranyi and Roberts model using DMFit software. Significant differences were observed for the maximum growth rate (?max), initial population density (y?), and final population density (yend) among treatments (p < 0.05). Supplementation with commercial stevia resulted in a 24.3% increase in the maximum growth rate (?max = 0.312 ± 0.011 h?¹) compared with the control (?max = 0.251 ± 0.006 h?¹), suggesting a possible stimulatory effect of the commercial stevia product and confirming its potential as a design ingredient to enhance probiotic functionality. All treatments reached final counts above 7.8 Log10 CFU/mL, exceeding international criteria for probiotic foods and ensuring product efficacy for industrial applications. In conclusion, the commercial stevia evaluated showed potential to promote the growth of L. acidophilus LA-5 in culture medium and could therefore be considered a promising alternative for future applications in the development of functional foods.

https://doi.org/10.21929/abanicomicrobiano/2026.4

e2026-4.

https://www.youtube.com/watch?v=KKWiFzcNhNw

References

BARANYI J, Roberts TA. 1994. A dynamic approach to predicting bacterial growth in food. Int. J. Food Microbiol. 23(3-4): 277–294. https://doi.org/10.1016/0168-1605(94)90157-0

BORSHCHEV YY, Minasyan SM, Burovenko IY, Protsak ES, Borshchev VY, Borshcheva OV, Galagudza MM. 2025. The effect of probiotic bacteria and pharmacological anti-inflammatory effects on the size of myocardial infarction in rats with systemic inflammation. Med. Akad. Zurnal. 1(1): 42–53. https://doi.org/10.17816/MAJ635918

BORSHCHEV YY, Sonin DL, Burovenko YI, Borshchev VY, Cheburkin YV, Borshcheva OV, Galagudza MM. 2022. The effect of probiotic strains on myocardial infarction size, biochemical and immunological parameters in rats with systemic inflammatory response syndrome and polymorbidity. J Evol Biochem Physiol. 58(6): 2058–2069. https://doi.org/10.1134/S0022093022060321

COSTA GM, Paula MM, Barão CE, Klososki SJ, Bonafé EG, Visentainer JV, Cruz AG, Pimentel TC. 2019. Yoghurt added with Lactobacillus casei and sweetened with natural sweeteners and/or prebiotics: Implications on quality parameters and probiotic survival. Int. Dairy J. 97: 139–148. https://doi.org/10.1016/j.idairyj.2019.05.007

FAO/WHO (Food and Agriculture Organization of the United Nations, and World Health Organization). 2006. Probiotics in food: Health and nutritional properties and guidelines for evaluation. Rome, Italy. https://openknowledge.fao.org/handle/20.500.14283/a0512e

GULLIFA G, Risoluti R, Mazzoni C, Barone L, Papa E, Battistini A, Martin Fraguas R, Materazzi S. 2023. Microencapsulation by a spray drying approach to produce innovative probiotics-based products extending the shelf-life in non-refrigerated conditions. Molecules. 28(2): e860. https://doi.org/10.3390/molecules28020860

HE BL, Cui R, Hu TG, Wu H. 2025. Improved viability of probiotics by co-encapsulation of wheat germ oil under storage and gastrointestinal conditions: Effects of drying methods and wall composition. Food Hydrocoll. 158: e110592. https://doi.org/10.1016/j.foodhyd.2024.110592

HETTA HF, Sirag N, Elfadil H, Salama A, Aljadrawi SF, Alfaifi AJ, Alwabisi AN, AbuAlhasan BM, Alanazi LS, Aljohani YA, Ramadan YN, Abd-Ellah NH, Algammal AM. 2025. Artificial sweeteners: a double-edged sword for gut microbiome. Diseases. 13(4): e115. https://doi.org/10.3390/diseases13040115

KAEWARSAR E, Chaiyasut C, Lailerd N, Makhamrueang N, Peerajan S, Sirilun S. 2023. Optimization of mixed inulin, fructooligosaccharides, and galactooligosaccharides as prebiotics for stimulation of probiotics growth and function. Foods. 12(8): e1591. https://doi.org/10.3390/foods12081591

KANCHURINA MM, Talipov RF, Kaipkulov RN, Saltykova ES, Gaifullina LR, Kaskinova M. 2023. Effect of the peroxide activity of bashkir linden honey on antibacterial activity. Chem. Sustain. Dev. 31(4): 378–387. https://doi.org/10.15372/CSD2023481

LIU Y, Nawazish H, Farid MS, Abdul Qadoos K, Habiba UE, Muzamil M, Tanveer M, Sienkiewicz M, Lichota A, ?opusiewicz ?. 2024. Health-promoting effects of Lactobacillus acidophilus and its technological applications in fermented food products and beverages. Fermentation. 10(8): e380. https://doi.org/10.3390/fermentation10080380

MOHAN A, Quek SY, Gutierrez-Maddox N, Gao Y, Shu Q. 2017. Effect of honey in improving the gut microbial balance. Food Qual. Saf. 1(2): 107–115. https://doi.org/10.1093/fqsafe/fyx015

MUNGUÍA-FELIX DG, Manzanares-Leal GL, Montiel-Bastida NM. 2021. Growth of Streptococcus mutans and Lactobacillus acidophilus in the Presence of Commercial Sweeteners. Essent Dent. 1(1): 17–22. https://doi.org/10.5152/EssentDent.2021.21004

REITER MA, Vorholt JA. 2024. Dashing Growth Curves: a web application for rapid and interactive analysis of microbial growth curves. BMC Bioinform. 25(1): e67. https://doi.org/10.1186/s12859-024-05692-y

SAKR EAE, Massoud MI. 2021. Impact of prebiotic potential of stevia sweeteners-sugar used as symbiotic preparation on antimicrobial, antibiofilm, and antioxidant activities. Food Sci. Technol. 144: e111260. https://doi.org/10.1016/j.lwt.2021.111260

SANCHES-LOPES SM, Francisco MG, Higashi B, de Almeida RTR, Krausová G, Pilau EJ, Gonçalves JE, Correia Gonçalves RA, Braz de Oliveira AJ. 2016. Chemical characterization and prebiotic activity of fructo-oligosaccharides from Stevia rebaudiana (Bertoni) roots and in vitro adventitious root cultures. Carbohydr. Polym. 152: 718–725. https://doi.org/10.1016/j.carbpol.2016.07.043

?LI?EWSKA K, Chlebicz-Wójcik A. 2020. Growth kinetics of probiotic lactobacillus strains in the alternative, cost-efficient semi-solid fermentation medium. Biology. 9(12): 1–13. https://doi.org/10.3390/biology9120423

SRIKAEO K, Thongta R. 2015. Effects of sugarcane, palm sugar, coconut sugar and sorbitol on starch digestibility and physicochemical properties of wheat based foods. Int. Food Res. J. 22(3): 923–929. http://www.ifrj.upm.edu.my/22%20(03)%202015/(7).pdf

SUEZ J, Cohen Y, Valdés-Mas R, Mor U, Dori-Bachash M, Federici S, Zmora N, Leshem A, Heinemann M, Linevsky R, Zur M, Ben-Zeev BR, Bukimer A, Eliyahu-Miller S, Metz A, Fischbein R, Sharov O, Malitsky S, Itkin M, Elinav E. 2022. Personalized microbiome-driven effects of non-nutritive sweeteners on human glucose tolerance. Cell. 185(18): 3307–3328. https://doi.org/10.1016/j.cell.2022.07.016

TLAK-GAJGER I, Dar SA, Ahmed MMM, Aly MM, Vlaini? J. 2025. Antioxidant capacity and therapeutic applications of honey: health benefits, antimicrobial activity and food processing roles. Antioxidants. 14(8): e959. https://doi.org/10.3390/antiox14080959

Effect of natural sweeteners on the growth kinetics of Lactobacillus acidophilus LA-5

Authors

Keywords:

Abstract

References

Published

Issue

Section