Growth characteristics modeling of Lactobacillus acidophilus using RSM and ANN

Meena, Ganga Sahay; Kumar, Nitin; Majumdar, Gautam; Banerjee, Rintu; Meena, Pankaj Kumar; Yadav, Vijesh

doi:10.1590/s1516-89132014000100003

Cited by 9 publications

(5 citation statements)

References 13 publications

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“…acidophilus NCDC 14 in MRS with initial pH ranging from approximately 3.0 up to more than 7.0, whereas the optimal initial pH was 6.08. These differences in optimal initial pH levels, established by other research teams, underline the strain-dependency in growth performance in MRS broth regarding initial pH, which was not observed for the SSF medium in the following research [42].…”

Section: Discussionsupporting

confidence: 55%

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Growth Kinetics of Probiotic Lactobacillus Strains in the Alternative, Cost-Efficient Semi-Solid Fermentation Medium

Śliżewska

Chlebicz-Wójcik

2020

Biology

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The growing need for Lactobacillus bacteria usage in industry and the expending probiotic market led to a search for new cost-efficient fermentation media from which a high yield of these bacteria could be obtained. The following study aimed to elaborate cultivation medium, for Lactobacillus spp. growth, which main components would be wheat, maize, barley, and rye flours. The optimal temperature for Lactobacillus growth in new semi-solid fermentation (SSF) medium, water content, and pH of the medium were analyzed by the plate count method. It was established, that the highest bacteria counts were obtained from cultures conducted in the SSF medium with flours to water ratio of 1:1.5 with a natural pH of 6.0 at 37 °C. Subsequently, the growth kinetics of analyzed strains, in both MRS and the SSF media, were studied. The newly designed media contributed to the increased duration of selected Lactobacillus strains lag phase, which varied from 1.98 to 5.64; nevertheless, the maximum growth rate of the strains was two times higher in the SSF medium rather than in MRS, which also resulted in shorter generation time. The developed medium has the potential to become a new cost-efficient fermentation medium for Lactobacillus spp.

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Section: Discussionsupporting

confidence: 55%

“…salivarius CRL 1328 was 6.5, despite used media, namely, MRS or LAPTg broths [41]. Meena et al (2014), however, observed the growth of Lb. acidophilus NCDC 14 in MRS with initial pH ranging from approximately 3.0 up to more than 7.0, whereas the optimal initial pH was 6.08.…”

Section: Discussionmentioning

confidence: 94%

Growth Kinetics of Probiotic Lactobacillus Strains in the Alternative, Cost-Efficient Semi-Solid Fermentation Medium

Śliżewska

Chlebicz-Wójcik

2020

Biology

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“…For lactobacilli, the optimal growth temperature ranges from 30 to 40 °C, at a pH of 6.5. Also, some thermophilic strains grow well and present highly activated metabolism at temperatures around 45 °C [33,34,35]. Recent research is focusing on the characterization of novel strains with beneficial impact that constitute natural inhabitants in the gut.…”

Section: Probiotics and Delivery Systemsmentioning

confidence: 99%

Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value

et al. 2019

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Preserving the efficacy of probiotic bacteria exhibits paramount challenges that need to be addressed during the development of functional food products. Several factors have been claimed to be responsible for reducing the viability of probiotics including matrix acidity, level of oxygen in products, presence of other lactic acid bacteria, and sensitivity to metabolites produced by other competing bacteria. Several approaches are undertaken to improve and sustain microbial cell viability, like strain selection, immobilization technologies, synbiotics development etc. Among them, cell immobilization in various carriers, including composite carrier matrix systems has recently attracted interest targeting to protect probiotics from different types of environmental stress (e.g., pH and heat treatments). Likewise, to successfully deliver the probiotics in the large intestine, cells must survive food processing and storage, and withstand the stress conditions encountered in the upper gastrointestinal tract. Hence, the appropriate selection of probiotics and their effective delivery remains a technological challenge with special focus on sustaining the viability of the probiotic culture in the formulated product. Development of synbiotic combinations exhibits another approach of functional food to stimulate the growth of probiotics. The aim of the current review is to summarize the strategies and the novel techniques adopted to enhance the viability of probiotics.

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“…Frequently used methods to optimize lactic acid production have focussed on culture medium optimization, inoculum size, temperature and pH using a selected producer and one cultivation mode [14,15]. In this paper, the homofermentative L-lactic acid producer Lactobacillus casei, selected in previous screening experiments [16], was tested in batch, fed-batch and continuous systems using free and immobilized lactic acid bacteria in a complex cultivation medium with glucose as a model substrate.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Lactic Acid Production by L. casei in Batch, Fed-batch and Continuous Cultivation, Testing the use of Feather Hydrolysate as a Complex Nitrogen Source

Paulová

Chmelik

Branská

et al. 2020

Braz. arch. biol. technol.

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A comprehensive comparison of the main fermentation parameters, productivity, yield and final Llactic acid concentration, obtained through batch, fed-batch and continuous cultivations using Lactobacillus casei CCDM 198 and a model cultivation medium was carried out. Using this data, a pulse-feed fed-batch process was established for testing chicken feather hydrolysate as a replacement for all complex nitrogen sources (yeast and beef extracts and peptone) in the medium. As comparably high values of productivity (about 4.0 g/L/h) and yield (about 98 %) were reached under all cultivation conditions, the maximum final Llactic acid concentration (116.5 g/L), as achieved through pulse-feed fed-batch fermentation, was chosen as the most important criterion for process selection. Fed-batch cultivation with chicken feather hydrolysate as both a complex nitrogen source and a neutralizing agent for maintaining constant culture pH yielded half the concentration of L-lactic acid compared to the model medium. We demonstrate here that chicken feather hydrolysate has potential for use in the production of L-lactic acid but its utilization requires further optimization HIGHLIGHTS  Batch, fed-batch and continuous lactic acid production by Lactobacillus casei  Feather hydrolysate as complex nitrogen source substitute Paulova, L.; et al.

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Growth characteristics modeling of Lactobacillus acidophilus using RSM and ANN

Abstract: ABSTRACT

Cited by 9 publications

References 13 publications

Growth Kinetics of Probiotic Lactobacillus Strains in the Alternative, Cost-Efficient Semi-Solid Fermentation Medium

Growth Kinetics of Probiotic Lactobacillus Strains in the Alternative, Cost-Efficient Semi-Solid Fermentation Medium

Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value

Comparison of Lactic Acid Production by L. casei in Batch, Fed-batch and Continuous Cultivation, Testing the use of Feather Hydrolysate as a Complex Nitrogen Source

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