Optimization of the production and stress resistance of the probiotic Lactobacillus fermentum K73 in a submerged bioreactor using a whey-based culture medium

• Main Authors: Stephanía Aragón-Rojas, Ruth Y. Ruiz-Pardo, Humberto Hernández-Sánchez, María Ximena Quintanilla-Carvajal
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2018-01-01
• Series: CyTA - Journal of Food
• Subjects: Lactobacillus fermentum K73; whey; probiotic production; culture conditions optimization; stress resistance
• Online Access: http://dx.doi.org/10.1080/19476337.2018.1527785

The aim of this study was to develop a culture medium based on whey for the improvement of the probiotic characteristics of Lactobacillus fermentum K73 in submerged culture. Response surface methodology was used to determine the effects of culture conditions (whey and yeast extract concentration, pH, and agitation) on growth and probiotic characteristics of the lactic acid bacterium. Results showed that whey and yeast extract concentrations were the most influential variables in the responses. The conditions for maximal final cell count (10.783 log (CFU/ml)), minimal lag phase duration (1.022 h), minimal decrease under acid stress conditions (0.097 log (CFU/ml)) and a decrease in biomass in the presence of 0.3% bile salts of 2.58 log (CFU/ml) were: 44.6 g/L of whey, 25 g/L of yeast extract, pH 5.5 and an agitation rate of 100 rpm. These results are the first to indicate that the optimization of the expression of probiotic characteristics of microorganisms is feasible.