Growth kinetic models of five species of Lactobacilli and lactose consumption in batch submerged culture

Abstract

Kinetic behaviors of five Lactobacillus strains were investigated with Contois and Exponential models. Awareness of kinetic behavior of microorganisms is essential for their industrial process design and scale up. The consistency of experimental data was evaluated using Excel software. L. bulgaricus was introduced as the most efficient strain with the highest biomass and lactic acid yield of 0.119 and 0.602 g g−1 consumed lactose, respectively. The biomass and carbohydrate yield of L. fermentum and L. lactis were slightly less and close to L. bulgaricus. Biomass and lactic acid production yield of 0.117 and 0.358 for L. fermentum and 0.114 and 0.437 g g−1 for L.actobacillus lactis were obtained. L. casei and L. delbrueckii had the less biomass yield, nearly 11.8 and 22.7% less than L. bulgaricus, respectively. L. bulgaricus (R2 = 0.9500 and 0.9156) and L. casei (R2 = 0.9552 and 0.8401) showed acceptable consistency with both models. The investigation revealed that the above mentioned models are not suitable to describe the kinetic behavior of L. fermentum (R2 = 0.9367 and 0.6991), L. delbrueckii (R2 = 0.9493 and 0.7724) and L. lactis (R2 = 0.8730 and 0.6451). Contois rate equation is a suitable model to describe the kinetic of Lactobacilli. Specific cell growth rate for L. bulgaricus, L. casei, L. fermentum, L. delbrueckii and L. lactis with Contois model in order 3.2, 3.9, 67.6, 10.4 and 9.8-fold of Exponential model.

Effect of cultural conditions on the growth and linamarase production by a local species of Lactobacillus fermentum isolated from cassava effluent

“…The effect of incubation period on the activity Page 11 of 14 Fadahunsi et al Bull Natl Res Cent (2020) 44:185 of linamarase by L. fermentum showed that linamarase activity increased during the growth phase of the culture, reaching the optimum incubation time at 48 h, and any further increase beyond this period resulted in lower activity. This observation is similar to the findings of Sakthivel et al (2010) and Rezvani et al (2016). Reason such as enormous utilization of the accessible part of the substrate which is needed for enzyme production thus leaving the unutilized crystalline portion which cannot be consumed by the bacteria for growth and enzyme production could be adduced to be responsible for this phenomenon (Omojasola et al 2008).…”

Activity of metabolites produced by new strains of Lactobacillus in modified de Man, Rogosa and Sharpe (MRS) medium against multidrug-resistant bacteria

“…When these values were compared to control (MRS), no statistical difference was observed p˂0.05. These results are in accordance with some studies that reported a doubling time of about 1 h for lactobacilli (Brizuela et al, 2001;Ayeni et al, 2011;Rezvani et al, 2016).…”

Reaction kinetics of lactic acid fermentation from bitter cassava (Manihot glaziovii) starch by Lactobacillus casei

“…In this study, the growth phase of L. casei was differ ent from previous studies by Suharyono et al (2012) who cultured L. casei on skim milk media the log phase oc curred on the 8 th h to the 16 th h. Whereas Rezvani et al (2017) reported that the log phase occurred on the 6 th h to the 24th h with whey milk fermentation media. The differ ence growth phase can be caused by differences in the me dia used in bacterial culture.…”

“…Mahanta et al (2014) have researched the microbial growth kinet ics of Escherichia coli on glucose growth media. Previ ously, Rezvani et al (2017) were also using the Contois and Exponential kinetic models. They reported that Con tois kinetic model is a suitable model to describe the kinet ics of five species of Lactobacillus.…”