Growth Kinetics of Lactobacillus plantarum in Sesame Seed Protein Extract Media

Khalfallah, Roua; Mechmeche, Manel; Jmoui, Ines; Ksontini, Hamida; Hamdi, Moktar; Kachouri, Faten

doi:10.1007/s42250-022-00573-4

Cited by 4 publications

(1 citation statement)

References 35 publications

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“…In this regard, microbial growth kinetics studies are an crucial opportunity for advances in biotechnology. Growth kinetic are very useful in the design and control of biotechnological processes because they provide a high degree of information about the growth behavior of microorganisms (Khalfallah et al 2023). The growth of lactic acid bacteria has a complex structure and many components such as carbon source, nitrogen source, vitamins, inorganic salts and various nutrients are required in the growth medium.…”

Section: Introductıonmentioning

confidence: 99%

Characterization of Nuvita Biosearch Center (NBC) Isolated Lactic Acid Bacteria Strains from Human Origin and Determination of Growth Kinetic Profiles of Selected Cultures by Lab-Scale Bioreactor Fermentation

Kavak,

Zent,

Sağır

et al. 2024

Preprint

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Backgorund In recent years, there has been an increasing interest in the field of research into the isolation and characterization of probiotics in the prevention of diseases and the need to maintain the continuity of healthy microbiota. Therefore, the aim of this study is to isolate and identify bacteria found in maternal colostrum, breast milk, adult and infant feces, analyze possible probiotic potential, and reveal the developmental kinetics of selected strains. Results We isolated 40 bacterial species from 4 different sources and identified 19 bacteria in the form of bacilli through molecular biology and carried out studies with 11 of them. 5 of the selected strains were showed the better results considering bile salt resistance and ability to survive at different pH, antimicrobial effect. When the adhesion capacity in cell culture was compared, Lactobacillus pontis ZZ6780 and Lactobacillus reuteri NBC2680 came into prominence. Furthermore, the growth kinetics of these strains were demonstrated on a 3 L bioreactor scale. Finally, the growth kinetics of selected strains were determined and the maximum specific growth rate of selected Lactobacillus pontis ZZ6780 and Lactobacillus reuteri NBC2680 was calculated as 0.412 h-1 and 0.481 h-1, respectively. In addition, the dry cell matter amounts were found to be and 4.45 g/L and 5.23 g/L, respectively. Conclusion This study established the groundwork for the selection of safety probiotics for the development and application of LAB. It is thought that the two strains obtained as a result of this study can be considered as potential probiotic strains in the food, pharmaceutical and cosmetic industries.

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Section: Introductıonmentioning

confidence: 99%

Characterization of Nuvita Biosearch Center (NBC) Isolated Lactic Acid Bacteria Strains from Human Origin and Determination of Growth Kinetic Profiles of Selected Cultures by Lab-Scale Bioreactor Fermentation

Kavak,

Zent,

Sağır

et al. 2024

Preprint

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Study of the influence of Lacticaseibacillus paracasei AS-10 on the development of a traditional starter for Bulgarian yoghurt

Sergeev,

Goranov,

Ivanov

et al. 2024

BIO Web Conf.

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A study was conducted to investigate the effect of lactic acid bacteria development involved in starter cultures for the production of lactic acid products. On the basis of the data obtained, concerning its influence on a traditional starter for Bulgarian yoghurt, it is possible to interpret its development in a symbiotic culture, its influence on the organoleptic profile of yoghurt and the rate of development of the lactic acid process. To achieve the set objective, cultivation of the selected lactic acid strains was carried out. The data on the rate of development in the different phases, represented by the acid formation curve for a symbiotic traditional culture for Bulgarian yoghurt containing Lactobacillus delbrueckit ssp bulgaricus u Streptococcus thermophilus, with Lacticaseibacillus paracasei AS-10 added to them, were reported. The conclusions drawn allow the correct and predictable use of the investigated lactic acid bacteria strain in starter cultures for the production of lactic acid products.

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Process optimization and kinetic modeling of ultrasound assisted lactic acid production

Kanimozhi,

Sukumar

2024

J Food Process Engineering

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The impact of ultrasound‐assisted fermentation using Lactobacillus species was investigated, for enhanced lactic acid production. The different ultrasound frequencies of 20, 30, and 40 Hz, with time intervals of 3, 4, and 5 min, and with corn steep liquor concentrations of 1%–3% were examined using response surface methodology‐Box–Behnken design. The growth of lactic acid production was modeled by Contois model (linear) and Baranyi–Roberts model (nonlinear), assessing the suitability of Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus acidophilus for industrial processes. At 34 h, the maximal lactic acid generation of L. paracasei, L. plantarum, and L. acidophilus was 85.2%, 82.1%, and 79.4%, respectively. The R2, μmax, and Ks values for L. paracasei and L. plantarum were found to be 0.9158, 0.574 h−1, 54.27 g/L and 0.9426, 0.294 h−1, 22.66 g/L, respectively, using Contois model. The observed R2 values of Baranyi–Roberts model for the strains L. acidophilus, L. paracasei, and L. plantarum were 0.9947, 0.9954, and 0.9998, respectively.Practical ApplicationsLactic acid is crucial in the fermentation process for products like yogurt, sauerkraut, kimchi, and pickles, enhancing flavor, texture, and shelf life. As a precursor to biodegradable plastics, lactic acid contributes to the development of sustainable packaging materials and environmentally friendly alternatives to traditional plastics. Utilizing waste corn steep liquor (CSL) as a growth medium presents a sustainable and cost‐effective solution for lactic acid production, capitalizing on its rich nutrient profile to enhance microbial growth. As a byproduct of corn wet milling, using CSL for fermentation processes promotes waste valorization and contributes to a circular economy. The optimization of fermentation conditions using the Box–Behnken design ensures maximum yield and efficiency by systematically evaluating the effects of key process variables. Integrating advanced growth curve models like the Contois and Baranyi models further refines the understanding and prediction of microbial dynamics, enabling precise control over the fermentation process. This comprehensive approach not only promotes the efficient use of industrial by‐products but also advances the development of environmentally friendly and economically viable bioprocesses.

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Growth Kinetics of Lactobacillus plantarum in Sesame Seed Protein Extract Media

Cited by 4 publications

References 35 publications

Characterization of Nuvita Biosearch Center (NBC) Isolated Lactic Acid Bacteria Strains from Human Origin and Determination of Growth Kinetic Profiles of Selected Cultures by Lab-Scale Bioreactor Fermentation

Characterization of Nuvita Biosearch Center (NBC) Isolated Lactic Acid Bacteria Strains from Human Origin and Determination of Growth Kinetic Profiles of Selected Cultures by Lab-Scale Bioreactor Fermentation

Study of the influence of Lacticaseibacillus paracasei AS-10 on the development of a traditional starter for Bulgarian yoghurt

Process optimization and kinetic modeling of ultrasound assisted lactic acid production

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