Abstract

Background: Commercially prepared food products containing sucralose are becoming increasingly popular among consumers.

Aims and Objectives: This study aimed to determine the effects of varying concentrations of sucralose on the acid-producing capability of Lactobacillus acidophilus.

Materials and Methods: L. acidophilus was inoculated in de Man, Rogosa, and Sharpe broth selective medium containing varying concentrations of sucralose per kg broth powder. The change in pH was measured after 48 h of culture using a pH meter. The data were analyzed using one-way analysis of variance and Bonferroni pairwise comparison test at 5% level of significance.

Results: The largest mean pH change of 0.120 was observed in 250 mg/kg, followed by 0.070 in the 350 mg/kg treatment group. The control and 500 mg/kg treatment groups had the least observed mean pH changes of −0.010 and −0.008, respectively. These mean pH changes varied significantly among all treatment groups.

Conclusion: There was a decrease in the change in pH as the concentration of sucralose was increased suggesting that the addition of certain concentrations of sucralose influenced the acid production of L. acidophilus.

Key words: Sucralose; Lactobacillus acidophilus; pH Change; Acid-producing Capability