Optimization of Synbiotics of Lactic Acid Bacteria Derived from Kelp Kimchi Using the Response Surface Methodology

Abstract

The purpose of this study was the optimization of the synbiotics of Lactobacillus plantarum D-12 isolated and identified from kelp kimchi with inulin, which is widely used as a prebiotic, using encapsulation technology and response surface methodology (RSM). Inulin concentration [x1, (w/v)], inlet temperature [x2, °C], synbiotics yield (Y1), and survival rate of L. plantarum D-12 (Y2) were designated as independent and dependent variables for the optimization of the synbiotics of L. plantarum D-12 using RSM. Y1 was increased by increasing x1 and x2, whereas it decreased at x1 over 30% due to adhesion loss in the spray dryer vessel due to the increasing stickiness of the synbiotic solution. Y2 was decreased by increasing x1 and x2. Based on the ANOVA result, response models for Y1 and Y2 obtained from RSM were suitably fitted to a quadratic model. The predicted optimum x1 and x2 were 32% and 80°C. Based on the predicted optimum x values (x1, x2), the predicted Y values were 71.70% and 97.43% for Y1 and Y2 and the measured Y values were 75.35±0.58% and 98.12±0.46% for Y1 and Y2, respectively. The results of this study are expected to contribute to the probiotic industry by confirming the potential of prebiotics as a replacement for existing coating materials through the synbiotic optimization of L. plantarum D-12 with inulin.

Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis

“…However, these effects must be confirmed in human intervention studies, and clinical trials should be conducted to certify this correlation. Even though there are no such clinical studies conducted to provide evidence for the health benefits of fermented products, in many societies, specialty foods are still prepared in fermentation and consumed for nutrition and as food flavorings as part of family practices [71].…”