Optimization of Growth of Lactobacillus acidophilus FTCC 0291 and Evaluation of Growth Characteristics in Soy Whey Medium: A Response Surface Methodology Approach

Abstract

Four strains of probiotics were evaluated for their alpha-galactosidase activity. Lactobacillus acidophilus FTCC 0291 displayed the highest specific alpha-galactosidase activity and was thus selected to be optimized in soy whey medium supplemented with seven nitrogen sources. The first-order model showed that meat extract, vegetable extract, and peptone significantly (P < 0.05) influenced the growth of L. acidophilus. The second-order polynomial regression estimated that maximum growth was obtained from the combination of 7.25% (w/v) meat extract, 4.7% (w/v) vegetable extract, and 6.85% (w/v) peptone. The validation experiment showed that response surface methodology was reliable with a variation of only 1.14% from the actual experimental data. Increased utilization of oligosaccharides and reducing sugars contributed to increased growth of L. acidophilus in the soy whey medium. This was accompanied by increased production of short-chain fatty acids and a decrease in pH.

Evaluation of proteolytic and ACE-inhibitory activity of Lactobacillus acidophilus in soy whey growth medium via response surface methodology

“…Tofu whey was centrifuged at 8000 g for 10 min to remove residual particles. Activated cultures were inoculated at 1% (v/v) in sterile soy whey supplemented with 0.1% (v/v) Tween 80, 3.28-7.28% (w/v) peptone (Sigma-Aldrich Ò , Steinheim, Germany), 3.88-8.88% (w/v) meat extract (Merck, Darmstadt, Germany), and 2.63-5.93% (w/v) vegetable extract (Fluka Biochemika) (Fung et al, 2008).…”

“…We have previously optimized soy whey with the supplementation of nitrogen sources namely peptone, meat extract and vegetable extract using response surface methodology (RSM) (Fung, Woo, & Liong, 2008). Response surface methodology is a collection of robust statistical techniques used for analyzing responses involving multiple factors and interactions.…”

“…RSM was previously applied and three nitrogen sources, namely meat extract (X 1 ), vegetable extract (X 2 ) and peptone (X 3 ), were selected and optimized for maximum growth of the probiotic in soy whey (Fung et al, 2008). The central composite design (CCD) matrix is shown in Table 1.…”

Optimization of the medium for Lactobacillus acidophilus by Plackett-Burman and steepest ascent experiment

“…In recent years, with the awareness of the therapeutic effect on human health of consuming probiotic bacteria increasing (Gomes and Malcata, 1999), Lactobacillus acidophilus is a species of probiotic bacteria widely used as health foods and fermented milk (Fung et al, 2008). Dairy starter cultures (Surono and Hosono, 2002) are of industrial importance for fermented foods.…”

Soy whey based medium for optimized phytase activity in Saccharomyces cerevisiae MTCC 5421 and α-D-galactosidase and antibacterial activities in Lactobacillus plantarum MTCC 5422 by response surface methodology

“…In a study with L. acidophilus FTCC 0291, RSM enabled to derive optimized culture medium for growth and α-Dgalactosidase activity. The optimized attributes did indicate relationship between growth and decreasing levels of reducing sugars and oligosaccharides (De Fatima Viana et al 2005;Fung et al 2008).…”