Optimization of Media Composition for Maximum Growth of Probiotic Lactobacillus fermentum NBC-08 Using Response Surface Methodology

Year 2022, , 69 - 80, 31.03.2022

Akif Emre Kavak , Veyis Selen , Faruk Tamtürk

https://doi.org/10.29133/yyutbd.993781

Cited By: 2

Abstract

In this study, it was aimed to determine the medium where Lactobacillus fermentum microorganisms with probiotic properties grow most efficiently by using Response Surface Method (RSM). Studies have been conducted on a 500 ml erlenmeyer scale, the medium optimization of the Lactobacillus fermentum strain was carried out according to the Central Composite Design (CCD) included in RSM. The effects of glucose, yeast extract, inorganic salts, and Tween 80 were investigated on the growth rate of the L. fermentum NBC-08 strain. Samples were taken at regular intervals from the erlenmeyer flask and the number of viable cells was measured by planting them in petri agar medium. In the study, the number of viable cells log10 (cfu/ml) was chosen as the response variable. As a result of the study, it was concluded that glucose and yeast extract are absolutely essential components in the medium. The optimum medium composition was found as 96.06 g/L glucose, 40.76 g L-1 yeast extract, 19.43 g L-1 inorganic salts, and 11.01 ml/L Tween 80. The production of the maximum L. fermentum strain was determined as 10.75 log10 (cfu ml-1). It is predicted that this study will make positive contributions to the fermentation conditions and medium optimization studies for production of lactic acid bacteria

Keywords

Food Biotechnology, Response Surface Methodology, Probiotic, Fermentation, Lactic Acid Bacteria

Supporting Institution

TAGEM

Project Number

TAGEM-18/AR-GE/24

Cevap Yüzey Yöntemi Kullanılarak Probiyotik Lactobacillus fermentum NBC-08 Maksimum Büyümesi İçin Ortam Bileşiminin Optimizasyonu

Abstract

Bu çalışmada probiyotik özelliklere sahip Lactobacillus fermentum mikroorganizmasının en verimli olarak büyüdüğü optimimum besi yeri bileşimi Cevap Yüzey Yöntemi (CYY) kullanılarak belirlenmiştir. Çalışmalar 500 ml hacminde erlen ölçeğinde yapılmış olup Lactobacillus fermentum suşunun besi yeri optimizasyonu CYY içerisinde yer alan Merkezi Kompozit Tasarım (MKT)’a göre gerçekleştirilmiştir. L. fermentum NBC-08 suşunun büyüme miktarı üzerine glikoz, yeast extract, inorganik tuzlar ve Tween-80’in etkisi incelenmiştir. Erlenlerden belirli aralıklarla numuneler alınmış ve petri agar ortamına ekilerek canlı hücre sayılarına bakılmıştır. Çalışmada cevap değişkeni olarak canlı hücre sayısı log10 (cfu/ml) seçilmiştir. Çalışma sonucunda besi ortamında glikoz ve maya ekstraktının kesinlikle bulunması gereken bileşenler olduğu sonucu ortaya çıkmıştır. Optimum besi yeri bileşimi 96.06 g/L glikoz, 40.76 g/L yeast ekstrakt, 19.43 g/L inorganik tuzlar ve 11.01 ml/L Tween 80 olarak bulunmuştur. Maksimum L. fermentum suşunun üretimi ise 10.75 log10 (cfu/ml) şeklinde bulunmuştur. Bu çalışmanın laktik asit bakterilerinin fermantasyon yolu ile üretilmesi ve probiyotik suşların besi yeri optimizasyonu çalışmalarına olumlu katkılar yapacağı ön görülmektedir.

Keywords

Laktik Asit Bakterisi, Probiyotik, Fermantasyon, Gıda Biyoteknolojisi, Cevap Yüzey Yöntemi

Project Number

TAGEM-18/AR-GE/24

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