Abstract
The aim of this study was to evaluate the potential use of whey components and lupin proteins as cheap nutrients in the formulation of optimum medium for lactic acid bacteria growth, for this purpose a Plackett and Burman design was used to screen variables (medium components and physical parameters) that have significant effects on the growth of Lactobacillus fermentum DSM 20049 in whey and lupin based medium. Statistical analysis of the results allowed selecting two factors having a significant positive effect on the bacterial growth (tween 80 and inoculum size). Central composite design was used to determine the optimum level of the selected factor. Under these optimized conditions, the composition of WLM (Whey and Lupin Medium) was the basic medium of whey and lupin supplemented with 1.56 mL/L of tween and inoculated at a rate of 5.25% with a maximum OD 600 value of 6.88. Based on the comparison of Lactobacillus fermentum DSM 20049 growth on the formulated medium with that observed on MRS (standard laboratory medium), the growth of the strain in WLM is much higher than that observed in MRS medium with a maximum OD 600 values of 7.04 on LWM and 4.08 on MRS medium, respectively and Lactobacillus fermentum DSM 20049 growth in the new medium was 72.54% higher than that on MRS. Thus, whey and lupin hydrolysates are good alternative sources of nitrogen that lead to a better growth of the strain and can be used for large-scale production.
Highlights
Lactic Acid Bacteria (LAB) are industrially important organisms recognized for their fermentative ability to contribute in improving flavor, texture and safety of perishable raw materials such as milk, meat and vegetables (Georgiva et al, 2009; Rattanachaikunsopon and Phumkhachorn, 2010)
Microorganism and culture conditions: Lactobacillus fermentum DSM 20049 was used in this study: strain of the collection was provided kindly as freeze dried from DSMZ laboratory by Pr
Screening of significant variables using Plackett and Burman Design (PBD): The examination of the data listed in Table 3 has shown a large variation in the growth of Lactobacillus fermentum DSM 20049 in the 12 trials from 1.06 to 7, which proves the importance of using the PBD and Central Composite Design (CCD) to optimize the conditions required by the strain to improve its growth
Summary
Lactic Acid Bacteria (LAB) are industrially important organisms recognized for their fermentative ability to contribute in improving flavor, texture and safety of perishable raw materials such as milk, meat and vegetables (Georgiva et al, 2009; Rattanachaikunsopon and Phumkhachorn, 2010) They are known by having various beneficial functions such as anti-tumor activity, reduction of serum cholesterol, alleviation of lactose intolerance, stimulation of the immune system, enhancement of resistant against pathogens and prevention of traveler’s diarrhea (Lee and Lee, 2008). Commercial media like MRS, TGE or ATP solve the problem of protein sources, through products such as bactopeptone, tryptone, meat or yeast extracts (sometimes both of them) in their formulation This latter reaches high costs (Vázquez and Murado, 2008) and reduces the profitability of the large-scale culture of LAB, whether it is for producing probiotic biomass or bacteriocins (Vázquez et al, 2008). It is of the primary interest to reduce the cost of growth media by using low-cost components (JuárezTomás et al, 2010) and wastes
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