Production of Lactobacillus rhamnosus BRM 029693 in feed-batch fermentation
DOI:
https://doi.org/10.33448/rsd-v9i7.4280Keywords:
Biomass; Lactobacillus growth; Lactic acid bacteria.Abstract
The objective of this work was to produce Lactobacillus rhamnosus BRM 029693 biomass in a fermenter with the aim to expand its production scale. Lactobacillus rhamnosus BRM 029693 was grown in a fermenter under different aeration conditions (in surface and depth) using a commercial substrate (MRS broth) and simplified substrate formulated in the laboratory itself, and under different pH conditions (4.7, 5.2, 5.7). The highest biomass production on a fermenter scale occurred using synthetic MRS, 1 v.v.m. aeration on the medium surface and without pH control (3.2 g/L) among all the tests. The biomass production was only 0.7 g/L when the MRS medium was replaced by simplified MRS. The pH also influenced the biomass production, reaching 0.9 g/L when the fermentation pH was controlled at pH 4.7.
References
Aguirreezkauriatza, E. J. et al. (2010). Production of probiotic biomass (Lactobacillus casei) in goat milk whey: comparision of batch, continuous and fed batch cultures. Bioresource Technology. 2010; 101; (8): 2837-2844.
Berecka, M. P. et al. (2011). Application of response surface methodology to enhancement of biomass production by Lactobacillus rhamnosus E/N. Brazilian Journal of Microbiology. 2011; 42:1485-1494.
BRASIL. (1996). Ministério da Agricultura, Pecuária e Abastecimento. Portaria nº 146, de 07 de Março de 1996. Regulamento Técnico de Identidade e Qualidade de Queijos. Brasília: Ministério da Agricultura, Pecuária e Abastecimento. Diário Oficial da União, Brasília, 08 mar. 1996.
Brinques, G. B.; Peralba, M. C. & Ayub, M. A. Z. (2010). Optimization of probiotic and lactic acid production by Lactobacillus plantarum in submerged bioreactor systems. Journal of Industrial Microbiology & Biotechnology. 2010; 37: 205–212.
Bruno, L. M. et al. (2017). Wild Lactobacillus strains: Technological characterisation and design of Coalho cheese lactic culture. International Journal of Dairy Technology. 2017; 70; (4): 572-482.
Carafa et al. (2019). Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese. Food Research International. 2019; 115; (1): 209-218.
Coghetto, C. C. et al. (2014). Lactobacillus plantarum BL011 cultivation in industrial isolated soybean protein acid residue. Brazilian Journal of Microbiology. 2014; 47: 941-948.
Hwang, C. F. et al. (2015). Enhancement of biomass production and nutrition utilization by strain Lactobacillus acidophilus DGK derived from serial subculturing in an aerobic environment. African Journal of Biotechnoly. 2015; 14; (3): 248-256.
Ianniello, R. G. et al. (2016). Investigation of factors affecting aerobic and respiratory growth in the oxygen tolerant strain Lactobacillus casei N87. PLoS ONE Journal. 2016; 11; (11): 1-19.
Guarcello, R. et al. (2016). A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production. Food Microbiology. 2016; 59: 66-75.
Lechardeur, D. et al. (2011). Using heme as an energy boost for lactic acid bacteria. Current Opinion in Biotechnology. 2011;22: 143-149.
Pasquale, I.; et al., (2019). Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes. Food Research International, 2019; 116:1344-1356.
Pedersen, M.B.; Gaudu, P.; Lechardeur, D.; Petit, M. A. & Gruss, A. (2015). Aerobic respiration metabolism in lactic acid bacteria and uses in biotechnology. Annual Review of Food Science Technology. 2015; 3: 37-58.
Vandera, E. et al. (2019). Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type. International Journal of Food Microbiology. 2019; 290; (2): 15-26.
Zotta, T. et al. (2012). Inactivation ccpA an aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1. International Journal of Food Microbiology. 2012; 155: 51-59.
Zotta, T. et al. (2014). Selection of mutants tolerant of oxidative stress from respiratory cultures of Lactobacillus plantarum C17. Journal of Applied Microbiology. 2014; 116: 632-643.
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
