TY - JOUR
T1 - Optimization of the production and stress resistance of the probiotic lactobacillus fermentum K73 in a submerged bioreactor using a whey-based culture medium
AU - Aragón-Rojas, Stephanía
AU - Ruiz-Pardo, Ruth Y.
AU - Hernández-Sánchez, Humberto
AU - Quintanilla-Carvajal, María Ximena
N1 - Publisher Copyright:
© 2018 The Author(s). Published with license by Taylor & Francis Group, LLC.
PY - 2018/1/1
Y1 - 2018/1/1
N2 - The aim of this study was to develop a culture medium based on whey for the improvement of the probiotic characteristics of Lactobacillus fermentum K73 in submerged culture. Response surface methodology was used to determine the effects of culture conditions (whey and yeast extract concentration, pH, and agitation) on growth and probiotic characteristics of the lactic acid bacterium. Results showed that whey and yeast extract concentrations were the most influential variables in the responses. The conditions for maximal final cell count (10.783 log (CFU/ml)), minimal lag phase duration (1.022 h), minimal decrease under acid stress conditions (0.097 log (CFU/ml)) and a decrease in biomass in the presence of 0.3% bile salts of 2.58 log (CFU/ml) were: 44.6 g/L of whey, 25 g/L of yeast extract, pH 5.5 and an agitation rate of 100 rpm. These results are the first to indicate that the optimization of the expression of probiotic characteristics of microorganisms is feasible.
AB - The aim of this study was to develop a culture medium based on whey for the improvement of the probiotic characteristics of Lactobacillus fermentum K73 in submerged culture. Response surface methodology was used to determine the effects of culture conditions (whey and yeast extract concentration, pH, and agitation) on growth and probiotic characteristics of the lactic acid bacterium. Results showed that whey and yeast extract concentrations were the most influential variables in the responses. The conditions for maximal final cell count (10.783 log (CFU/ml)), minimal lag phase duration (1.022 h), minimal decrease under acid stress conditions (0.097 log (CFU/ml)) and a decrease in biomass in the presence of 0.3% bile salts of 2.58 log (CFU/ml) were: 44.6 g/L of whey, 25 g/L of yeast extract, pH 5.5 and an agitation rate of 100 rpm. These results are the first to indicate that the optimization of the expression of probiotic characteristics of microorganisms is feasible.
KW - Culture conditions optimization
KW - Lactobacillus fermentum K73
KW - Probiotic production
KW - Stress resistance
KW - Whey
UR - http://www.scopus.com/inward/record.url?scp=85063639328&partnerID=8YFLogxK
U2 - 10.1080/19476337.2018.1527785
DO - 10.1080/19476337.2018.1527785
M3 - Artículo
SN - 1947-6337
VL - 16
SP - 1064
EP - 1070
JO - CYTA - Journal of Food
JF - CYTA - Journal of Food
IS - 1
ER -