Optimization of medium composition for the production of a probiotic microorganism, Lactobacillus rhamnosus, using response surface methodology

Liew, S. L.; Ariff, Arbakariya; Raha, Abdul Rahim; Ho, Yin Wan

doi:10.1016/j.ijfoodmicro.2004.12.009

Cited by 84 publications

(60 citation statements)

References 6 publications

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“…0.95% (w/v) for each, were slightly higher than the level of supplementation reported by Masuda et al, (2006). On the other hand, the level optimized for different media constituents in the present study are found to be less than the data reported by other researchers (Liew et al, 2005;Bevilacqua et al, 2008;Chang and Liew, 2012). The difference found in the studies regarding level of YE and PP to obtain maximum biomass production from lactobacilli may be mainly due to addition of other ingredients such as glucose, meat extract, tryptone, casein or other protein hydrolysates and salts along with YE and PP which may provide growth nutrients to lactobacilli and thereby reduces the requirement of YE and PP.…”

Section: Effect On Biomasscontrasting

confidence: 92%

Deproteinated Cheese Whey Medium for Biomass Production of Probiotic Lactobacillus helveticus MTCC 5463

Salma¹,

Hati²,

Trivedi³

2017

Int.J.Curr.Microbiol.App.Sci

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Section: Effect On Biomasscontrasting

confidence: 92%

Deproteinated Cheese Whey Medium for Biomass Production of Probiotic Lactobacillus helveticus MTCC 5463

Salma¹,

Hati²,

Trivedi³

2017

Int.J.Curr.Microbiol.App.Sci

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“…This approach provides statistically reliable results with fewer number of experiments and are very useful for the development, improvement and optimization of the biomanufacturing processes. [129][130][131] RSM is based on analysis of responses induced by specic factors. This methodology is also useful in determining the direction of subsequent experiment towards an optimum point where the equation can be determined from the optimization point of the response surface.…”

mentioning

confidence: 99%

Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review

et al. 2017

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Lactic acid bacteria (LAB) are of major interest in the food industry primarily by virtue of their biopreservative properties. LAB have ability to produce various types of antimicrobial compounds, the most important being bacteriocins. Bacteriocins and bacteriocin-producing cultures have the potential to increase the shelf-life of foods and contribute towards decreasing the incidence of food-borne diseases. In this respect, food preservation through in situ production of bacteriocins by LAB introduced into the food system would be the most logical approach. However, there is a need to understand the relationship between bacterial growth and bacteriocin production in various types of food system. Bacteriocin production by LAB is dependent on a number of factors such as the types of carbon and nitrogen sources and their concentrations in the media formulation. Other factors which need to be considered are the culture conditions which include pH, temperature and aeration which greatly influence the cultivation performance of bacteriocins producing LAB. Economic aspects pertaining to the optimization of fermentation process for the enhancement of bacteriocin production should also be given due considerations. Failure to acknowledge or recognize this hidden economic element would be a substantial financial loss to the industry especially from the point of view that the product is costly and highly sought after. Thus, the fermentation factors which influence the production of bacteriocins by LAB and the approaches to improve the production not only in term of yield and productivity but also in term of economic and regulation are reviewed in this paper.

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“…Therefore, using statistical tool such as central composite design is very useful because it helps to study the effect of independent variables influencing the responses by changing them simultaneously. This approach provides statistically reliable results with fewer numbers of experiments and can be applied for the development, improvement and optimization of the biomanufacturing process [21][22][23]. Conventional screening has been applied to estimate the range of encapsulating matrices compositions using alginate and gum Arabic to encapsulate BSA.…”

Section: Formulation Optimization By Central Composite Designmentioning

confidence: 99%

Development of Alginate–Gum Arabic Beads for Targeted Delivery of Protein

Mohamed¹,

Mustafa²,

Fitrianto³

et al. 2017

J Biomol Res Ther

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Controlled release beads were prepared by using the combination of alginate and gum Arabic through ionotropic gelation method. Bovine serum albumin was used as model protein for in vitro assessments. The effect of amount of sodium alginate and gum Arabic as the factor affecting protein encapsulation efficiency and protein release were optimized and analyzed by using RSM-FCCD. It was observed that protein encapsulation efficiency was increased and protein release was decreased with the increase of both of the amount of sodium alginate and gum Arabic, used as polymer blend. The optimized beads showed high encapsulation efficiency (87.5 ± 3.65%) with suitable protein release (100% protein release after almost 4 hrs). The swelling of beads were highly influenced by pH of dissolution medium. These beads were also characterized by FT-IR spectroscopy, SEM and TA for protein-excipients interaction, beads surface morphology and beads strength, respectively. These calcium alginate/gum Arabic beads have good potential to be used as delivery vehicle for protein drugs.

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Optimization of medium composition for the production of a probiotic microorganism, Lactobacillus rhamnosus, using response surface methodology

Cited by 84 publications

References 6 publications

Deproteinated Cheese Whey Medium for Biomass Production of Probiotic Lactobacillus helveticus MTCC 5463

Deproteinated Cheese Whey Medium for Biomass Production of Probiotic Lactobacillus helveticus MTCC 5463

Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review

Development of Alginate–Gum Arabic Beads for Targeted Delivery of Protein

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