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Quantitative determination of Lactobacillus spp. in milk using a series piezoelectric quartz crystal sensor

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Abstract

A series piezoelectric quartz crystal (SPQC) sensor was developed for quantitative determination of Lactobacillus spp. populations in milk. When the electrodes were immersed in a reaction cell with bacterial inoculum, the change of frequency was caused by the impedance change of the microbial metabolism. A significant frequency decrease was found due to the coagulation of milk when the Lactobacillus spp. was cultivated in the media. The SPQC sensor system established in this study demonstrated the specificity and selectivity for detection of Lactobacillus spp. in milk sample. The calibration curve of detection time against density of Lactobacillus spp. shows a linear correlation coefficient (R 2 = 0.8453) over the range of 102–2.4 × 105 CFU ml−1. The detection time was influenced by the addition of peptone and glucose. The sensor exhibited rapid (within 4 h) and enabled real time monitoring of Lactobacillus spp. growth. This system is potentially applicable to detect Lactobacillus spp. concentration at local farm when a suitable temperature control device is adapted.

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Acknowledgments

The authors would like to thank the National Science Council of the Republic of China (Taiwan) for financially supporting this research under Contract No. NSC96-2113-M-264-001-MY2.

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Authors and Affiliations

  1. Department of Food Science, Yuanpei University, 306, Hsinchu, 300, Taiwan

    Hung-Der Jang, Ku-Shang Chang & Chuan-Liang Hsu

  2. Department of Veterinary Medicine, National Pingtung University of Science and Technology, 1, Hseuh Fu Road, Nei Pu, Pingtung, 912, Taiwan

    Yuan-Guey Lee

  3. Hsinchu Branch, Livestock Research Institute, Council of Agriculture, Executive Yuan, 1, Lane 51, Dahu Road, Hsinchu, 300, Taiwan

    Sue-Jan Lee

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  1. Hung-Der Jang
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  2. Ku-Shang Chang
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  3. Yuan-Guey Lee
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  5. Chuan-Liang Hsu
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Correspondence to Ku-Shang Chang or Chuan-Liang Hsu.

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Jang, HD., Chang, KS., Lee, YG. et al. Quantitative determination of Lactobacillus spp. in milk using a series piezoelectric quartz crystal sensor. Eur Food Res Technol 229, 349–355 (2009). https://doi.org/10.1007/s00217-009-1047-7

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  • DOI: https://doi.org/10.1007/s00217-009-1047-7

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