Development of a low pollution medium for the cultivation of lactic acid bacteria

Nochebuena-Pelcastre, Xóchitl; Álvarez-Contreras, Ana Karen; Hernández-Robles, Marcos Francisco; Natividad-Bonifacio, Iván; Parada-Fabián, José Carlos; Quiñones-Ramirez, Elsa Irma; Vazquez-Quiñones, Carlos Ramón; Vázquez Salinas, Carlos

doi:10.1016/j.heliyon.2023.e22609

Cited by 2 publications

(1 citation statement)

References 51 publications

(52 reference statements)

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“…There are several alternative media formulations that have been developed for the cultivation of LAB. These alternative media aim to reduce costs by replacing or reducing the reliance on expensive components while still providing the necessary nutrients for LAB growth [10]. Here are a few examples of alternative media used for LAB cultivation: whey-based media, vegetable and fruit extracts, plant protein hydrolysates, and agro-industrial by-products [11].…”

Section: Introductionmentioning

confidence: 99%

Use of Sweet Potato as a Component in the Development of Laboratory Medium for the Cultivation of Lactobacillus.sp

Eddin,

Ibrahim

2024

Preprint

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Due to its abundance, low cost and sustainability, sweet potato, a widely cultivated tuberous root rich in carbohydrates and essential nutrients, presents an intriguing prospect as a potential growth medium for Lactobacillus.sp. In the present study, we investigated the feasibility and efficacy of sweet potato-based medium for supporting the growth of Lactobacillus.sp bacteria. The sweet potato medium was supplemented with 2, 8, or 14 g/L of plant- based nitrogen sources (X-Seed Nucleo Max, X-Seed KAT, and NuCel 780 MG) to form SPM1, SPM2, and SPM3 respectively. Seven Lactobacillus.sp strains were used in this study, and a Lactobacilli MRS growth medium was used as a control. The growth pattern of tested Lactobacillus.sp strains grown in SPM2 and SPM3 was similar or higher than that in MRS. The population of Lactobacillus.sp strains reached an average of 7.94 ± 0.11, 8.38 ± 0.11, and 8.57 ± 0.12 at 12 h of incubation for MRS, SPM2, and SPM3, respectively. The buffering capacity of SPM2 and SPM3 was significantly (p < 0.05) higher than that in MRS, and the growth in SPM1 was lower than that of MRS. These findings demonstrate that SPM2 is suitable for the growth of Lactobacillus.sp strains and could be used as an alternative medium.

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Section: Introductionmentioning

confidence: 99%

Use of Sweet Potato as a Component in the Development of Laboratory Medium for the Cultivation of Lactobacillus.sp

Eddin,

Ibrahim

2024

Preprint

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Intensification of the production of a plant-based probiotic drink

Popova,

Kameneva,

Vasiliev

2024

BIO Web Conf.

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The quality of the finished probiotic drink is closely related to the completeness and intensity of the fermentation process of lactic acid bacteria in the plant environment of the drink. As part of our research, ways to intensify the fermentation process are proposed due to the additional introduction of vegetable protein and curcumin into the oat drink. The activity of the fermentation process was assessed by the accumulation of biomass, the results of the titrated acidity assessment, the antioxidant properties of probiotic drinks, and the number of probiotic microorganisms. The research results showed that the introduction of additional vegetable protein and curcumin activates the accumulation of microbial biomass by an average of 15-85%, lactic acid – by 40-69% and 5.9 – 12%, respectively, increases antioxidant activity by an average of 2.2 – 6.7%, the increase in protozoan Paramecium Caudatum is when introduced into protein samples – 71.8-74.4%, curcumin – 3.1-22.8%. Thus, it was found that an additional increase in the protein component of the nutrient medium of a vegetable drink and the introduction of curcumin have a stimulating effect on biotechnological processes and are promising in the production of probiotic drinks.

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Development of a low pollution medium for the cultivation of lactic acid bacteria

Cited by 2 publications

References 51 publications

Use of Sweet Potato as a Component in the Development of Laboratory Medium for the Cultivation of Lactobacillus.sp

Use of Sweet Potato as a Component in the Development of Laboratory Medium for the Cultivation of Lactobacillus.sp

Intensification of the production of a plant-based probiotic drink

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