LACTOBACİLLUS SANFRANCİSCENSİS’İN GELİŞMESİNDE ETKİLİ BİYOPROSES PARAMETRELERİNİN BELİRLENMESİ VE OPTİMİZASYONU

Year 2017, Volume: 42 Issue: 6, 666 - 675, 15.11.2017

Yekta Göksungur , Filiz Döner

Abstract

Son yıllarda, eski bir ekmek üretim metodu olan ekşi hamur ekmeğine yönelik talep artmıştır. Lactobacillus sanfranciscensis,
heterofermantatif laktik asit bakterisidir ve maltozu kullanarak yüksek
miktarlarda laktik asit ve asetik asit üreterek hamurun ekşimesine sebep
olmaktadır. Bu çalışmada, farklı parametrelerinin L. sanfranciscensis’in gelişmesi üzerine etkisi incelenmiştir. En
uygun azot kaynağı olarak maya ekstraktı, en uygun karbon kaynağı ise, maltoz
olarak belirlenmiştir. En yüksek optik yoğunluk değerine fermantasyonun 48.
saatinde ulaşılmıştır. pH, maltoz, maya ekstraktı ve Tryptic Soy Broth konsantrasyonlarının
bakteri gelişimine etkisi incelenmiş ve bu parametrelerin optimum değerleri
sırasıyla pH 6.5, %2 (w/v), %1.7 (w/v), %0.6 (w/v) olarak belirlenmiştir. Belirlenen
optimum koşullar altında maksimum optik yoğunluk değeri 1.120±0.007 (biyokütle konsantrasyonu:
1.818±0.002 g/L) olarak bulunmuştur.

Keywords

Lactobacillus sanfranciscensis, starter kültür, optimizasyon, optik yoğunluk, azot kaynağı

DETERMINATION AND OPTIMIZATION OF THE BIOPROCESS PARAMETERS EFFECTING GROWTH OF LACTOBACILLUS SANFRANCISCENSIS

Abstract

In recent years, there is an
increasing demand for sourdough bread, which is one of the oldest methods of
bread production. Lactobacillus sanfranciscensis is a heterofermentative
lactic acid bacteria which produce large amounts of lactic acid and acetic acid
from maltose and thus it is responsible for souring activity in sourdough. In this study, the effect of different cultivation
parameters on the growth of L. sanfranciscensis has been evaluated.
Maximum optical density was obtained at the 48^th hour of the
fermentation. Yeast extract was determined as the most appropriate nitrogen
source and maltose was determined as the most appropriate carbon source. The
optimum levels of pH, maltose, yeast extract and Tryptic Soy Broth were found
as pH 6.5, 2% (w/v), 1.7% (w/v), 0.6% (w/v), respectively. Under optimized
conditions, the optical density of 1.120±0.007 was obtained which corresponds
to a biomass dry weight of 1.818±0.002 g/L.

Keywords

Lactobacillus sanfranciscensis, starter culture, optimization, optical density, nitrogen source

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