Soymilk was prepared from soybeans using extraction ratios of 1:6, 1:7, 1:8, 1:9, and 1:10 (dry beans:water). Total solids, protein, and carbohydrate increased when extraction ratios of soybeans to water were increased. Soymilk was fermented by Lactobacillus fermentum NRRL B‐585 or Lactobacillus acidophilus NRRL B‐1910 or B‐2092 and evaluated as a substrate for acid production. Mean values of acid production were: NRRL B‐585 7.00 to 16.15, B‐1910 32.30 to 39.10, and B‐2092 27.20 to 34.85 (μmole lactic acid/gram soymilk). B‐1910 and B‐2092 grew better than B‐585, in soymilk without fortification. Effects of protein and carbohydrate contents of soymilk on acid production were different among strains of lactobacilli.
This study was undertaken to determine the glucose, yeast extract, tryptone and Tween 80 concentrations in a cultivation medium for optimal biomass production of a probiotic bacterium, Lactobacillus rhamnosus ATCC 7469. Using response surface methodology, a central composite rotatable design was applied to allocate treatment combinations. A polynomial regression model containing linear, quadratic, cubic and quartic terms was used for analysis of the experimental data. Effects involving all four factors evaluated were found to be significant and the strongest effect was given by tryptone concentration. Estimated optimum conditions of the factors for the growth of L. rhamnosus were as follows: glucose = 4.4% (w/v), yeast extract = 6.0% (w/v), tryptone = 6.0% (w/v) and Tween 80 = 1.1 mL/L. The optimum‐point medium gave higher counts of viable cells, specific growth rate and biomass productivity than de Man, Rogosa and Sharpe and the center‐point media. Practical Applications With increasing demand for food products containing probiotic microorganisms from health‐conscious consumers, there arises a need to establish effective fermentation techniques for probiotic biomass production. Medium formulation, fermentation parameters and fermentor design play important roles to ensure optimal results. This study highlights a statistical approach to optimizing medium formulation for a probiotic lactic acid bacteria strain, which is known for its high nutritional demands. The optimal medium formulation obtained from this study can be used for improving Lactobacillus rhamnosus fermentation as it is capable of producing more viable cells than de Man, Rogosa and Sharpe medium, which is generally recognized and used as a suitable medium for lactic acid bacteria cultivation.
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