1
|
Das S, Mandal V, Mandal NC. Broad‐spectrum antimicrobial efficacy of
Pediococcus acidilactici
LAB001 against food spoilage and toxigenic bacteria and fungi. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15066] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Sucheta Das
- Mycology and Plant Pathology Laboratory Department of Botany Siksha Bhavana, Visva‐Bharati Santiniketan India
| | - Vivekananda Mandal
- Mycology and Plant Pathology Laboratory Department of Botany Siksha Bhavana, Visva‐Bharati Santiniketan India
| | - Narayan Chandra Mandal
- Mycology and Plant Pathology Laboratory Department of Botany Siksha Bhavana, Visva‐Bharati Santiniketan India
| |
Collapse
|
2
|
Wang T, Lu Y, Yan H, Li X, Wang X, Shan Y, Yi Y, Liu B, Zhou Y, Lü X. Fermentation optimization and kinetic model for high cell density culture of a probiotic microorganism: Lactobacillus rhamnosus LS-8. Bioprocess Biosyst Eng 2019; 43:515-528. [PMID: 31712884 DOI: 10.1007/s00449-019-02246-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Accepted: 10/30/2019] [Indexed: 12/15/2022]
Abstract
To develop a practical food-grade medium and optimal fermentation process for the cost-effective fermentation of Lactobacillus rhamnosus LS-8, both culture medium and conditions were optimized by combining single-factor experimental design, Plackett-Burman design and Box-Behnken design. The medium was simplified to five ingredients (g/L): whey powder (62.5), maltose syrup (50), corn steep liquor (55), NaCl (1) and lysine (0.05), and the optimal culture conditions were initial pH (6.28), constant fermentation pH (4.7), neutralizing agent (NaOH), aeration rate (0.2 v/v/min) and stirrer speed (200 rpm). After culturing in this optimized medium and conditions, the cell density of L. rhamnosus LS-8 was improved to 4.5 × 109 CFU/mL, which was elevated about 9 times higher than that obtained in MRS medium. Moreover, cell growth and substrate consumption kinetic constants were determined by the logistic equation and Luedeking-Piret model, and the R2 values from the model equation were 0.9900 and 0.9971, respectively, indicating that these models were able to simulate the growth and substrate consumption of L. rhamnosus LS-8 accurately. In addition, a high-efficient production process of L. rhamnosus LS-8 was developed by repeated-batch operation, which was verified by five cycles of fermentation with good stability and repeatability. In conclusion, the efficiency of L. rhamnosus LS-8 fermentation was greatly improved as well as the reduction of the cost using the medium and process developed in the present study.
Collapse
Affiliation(s)
- Tao Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China
| | - Yingying Lu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China
| | - Hong Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China
| | - Xin Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China
| | - Xin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China
| | - Yuanyuan Shan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China
| | - Yanglei Yi
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China
| | - Bianfang Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China
| | - Yuan Zhou
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China.
| |
Collapse
|
3
|
Chaves de Lima EDL, de Moura Fernandes J, Cardarelli HR. Optimized fermentation of goat cheese whey with Lactococcus lactis for production of antilisterial bacteriocin-like substances. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.040] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
4
|
Abbasiliasi S, Tan JS, Tengku Ibrahim TA, Bashokouh F, Ramakrishnan NR, Mustafa S, Ariff AB. Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review. RSC Adv 2017. [DOI: 10.1039/c6ra24579j] [Citation(s) in RCA: 83] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Lactic acid bacteria (LAB) are the major interest in food industry primarily by virtue of their biopreservative properties.
Collapse
Affiliation(s)
- Sahar Abbasiliasi
- Department of Microbiology
- Faculty of Biotechnology and Biomolecular Sciences
- Universiti Putra Malaysia
- 43400 UPM Serdang
- Malaysia
| | - Joo Shun Tan
- Bioprocess Technology
- School of Industrial Technology
- Universiti Sains Malaysia
- Malaysia
| | | | - Fatemeh Bashokouh
- Pharmacology discipline
- Faculty of medicine
- UiTM
- 47000 Sungai Buloh
- Malaysia
| | | | - Shuhaimi Mustafa
- Department of Microbiology
- Faculty of Biotechnology and Biomolecular Sciences
- Universiti Putra Malaysia
- 43400 UPM Serdang
- Malaysia
| | - Arbakariya B. Ariff
- Bioprocessing and Biomanufacturing Research Centre
- Faculty of Biotechnology and Biomolecular Sciences
- Universiti Putra Malaysia
- 43400 UPM Serdang
- Malaysia
| |
Collapse
|