Comparison between response surface methodology and genetic algorithm to optimize lactic acid production by Lactobacillus rhamnosus and Lactobacillus acidophilus under ultrasonic pretreatment

Abstract

This work compared response surface methodology (RSM) and genetic algorithm (GA) analysis to optimize the lactic acid content by Lactobacillus rhamnosus PTCC 1637 and Lactobacillus acidophilus PTCC 1643 in a medium based of date syrup. Three parameters including concentrations of sucrose (10 and 20% (w/w)) and yeast extract (1, 2 and 3% (w/w)) along with different amplitudes of ultrasound (30 kHz, 25 and 50%) were investigated in terms of their impacts on both viable cell counts and lactic acid production. Regarding to RSM and GA, optimized samples were selected by achieving high lactic acid concentration. The results indicated that an increase in the amounts of sucrose and yeast extract led to increasing the cell growth and lactic acid production. Application of ultrasound at 25% amplitude significantly (P<0.05) stimulated the fermentation process. However, increasing the amplitude to 50% significantly (P<0.05) decreased the lactic acid production as compared to the control samples. The best treatment was observed at 20% sucrose, 3% yeast extract and 25% ultrasound amplitude. The present results indicated that the best productivity of lactic acid can be achieved at appropriate fermentation conditions including suitable amplitude of ultrasound and supplementation of date syrup.