Paper Information

Journal:   APPLIED FOOD BIOTECHNOLOGY   2016 , Volume 3 , Number 3; Page(s) 188 To 193.
 
Paper: 

GROWTH OPTIMIZATION OF LACTOBACILLUS PLANTARUM T5JQ301796.1, AN IRANIAN INDIGENOUS PROBIOTIC IN LAB SCALE FERMENTER

 
 
Author(s):  NOORI FARANAK, TAJABADI EBRAHIMI MARYAM*, JAFARI PARVANEH
 
* DEPARTMENT OF BIOLOGY, FACULTY OF SCIENCES, ISLAMIC AZAD UNIVERSITY CENTRAL TEHRAN BRANCH, TEHRAN, IRAN
 
Abstract: 

Background and Objective: Lactobacillus plantarum is one of the probiotics species used in functional food products. These bacteria or their purified bacteriocins are used as biological preservatives in the food industry. The first step in production of an array of probiotic products is optimizing production in fermentors. This study aimed to examine factors affecting the in vitro growth optimization of Lactobacillus plantarum T5JQ301796.1 in a lab scale fermentor.
Materials and Methods: Following 24 hours of anaerobic culture of the lactobacillus at 37oC, the pre-culture was ready and was inoculated to a 5 liter fermentor at 37°C and stirred at 40 rpm. Then factors affecting lactobacillus growth including carbon and nitrogen sources and pH were studied. The results were interpreted using response surface methodology (RSM), and optimal conditions for the equipment were determined.
Results and Conclusion: For optimal growth of Lactobacillus plantarum T5JQ301796.1 in lab scale fermentor, the optimal conditions were 25.96 gl-1 of glucose, 1.82% of yeast extract, pH of 7.26, and stirring at 40 rpm at optimum temperature between 37-40°C. In this condition, maximum viable cell in the batch fermentation was 1.25×1010 CFU ml-1. Application of central composite design for the growth optimization of this bacterium led to maximum viable cells equal to 1.25×1010 CFU ml-1. So the mentioned features can lead to optimum industrial scale production and usage of this probiotic strain in probiotic products.

 
Keyword(s): FERMENTOR, LACTOBACILLUS PLANTARUM OPTIMIZATION, PROBIOTIC, RESPONSE SURFACE METHODOLOGY
 
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