Optimisation of fermentation conditions for probiotication of sorghum wort by Lactobacillus acidophilus LA5

Abstract

Probiotics are considered as significant segments of functional foods. The response surface methodology was used to optimise the fermentation process conditions for the development of a probiotic sorghum wort beverage fermented with Lb. acidophilus LA5. The central composite design was applied with three fermentation parameters such as temperature, inoculation dosage and initial pH. Each parameter was varied at three levels. All parameters had single or interaction significant effects (P < 0.05) on the response variables. The models were highly significant with very low P -values. The optimum fermentation conditions were as follows: temperature 33°C, inoculation dosage 0.8 OD 600 and pH 5.3. Under these conditions, a probiotic beverage with viable bacterial cell concentration of 8.0 log10 cfu mL À1 , final pH 3.7, lactic acid 3.2 g L À1 and total sugar 52.7 g L À1 can be produced. The validation experiments showed a good agreement between the experimental and predicted values. The results showed that sorghum wort is a suitable medium to produce probiotic beverages fermented with Lb. acidophilus LA5.

Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology

“…The change of dry cell weight depending on temperature increase for L. brevis ED25 was higher than that of other strains. The study was supported by Simonson, Salovaara, and Korhola (2003) and Hassani, Zarnkow, and Becker (2015) who reported that the bacterial cell concentration increased significantly with the increase of the fermentation temperature. A partial decrease of dry cell weight for L. curvatus N19 was observed after fermentation of 25h and at temperature after 29.5 o C. Similarly, Zhou, Zeng, Han, and Liu (2015) stated that the cell growth rate was significantly influenced by fermentation temperature, but the growth rate decreased slightly when the temperature exceeded 35°C.…”

Influence of malting and lactic acid fermentation on functional bioactive components in cereal‐based raw materials: a review paper

“…100 mL or gram of a product containing around 7 log10 cfu mL À1 viable cells (Gomes & Malcata, 1999;De Vuyst, 2000). As indicated in the study of Hassani et al (2015), the fermentation of sorghum wort with the probiotic lactobacillus acidophilus LA5 resulted in 8 log10 cfu mL À1 viable cells. All studied fermentation parameters i.e.…”

“…As indicated in the study of Hassani et al . (), the fermentation of sorghum wort with the probiotic lactobacillus acidophilus LA5 resulted in 8 log10 cfu mL −1 viable cells. All studied fermentation parameters i.e.…”

“…All studied fermentation parameters i.e. temperature, inoculation dosage and initial pH significantly affects the viable cell concentration (Hassani et al, 2015).…”

Optimisation of culture conditions and development of a novel fed‐batch strategy for high production of β‐galactosidase by Kluyveromyces lactis

“…Conventional method for optimisation of medium conditions involves the 'one-factor-at-a-time' method, which is time-consuming and often fails to reflect the interaction among different parameters (Charyulu & Gnanamani, 2010). However, response surface methodology (RSM), which can eliminate the disadvantages of the traditional method, has been proved to be powerful and effective to optimise cultivation process (Wang et al, 2013;Hassani et al, 2015).…”