GROWTH OPTIMIZATION OF LACTOBACILLUS PLANTARUM T5JQ301796.1, AN IRANIAN INDIGENOUS PROBIOTIC IN LAB SCALE FERMENTER

Background and Aim: Lactobacillus plantarum is one of the probiotics species used in functional food products. These bacteria or their purified bacteriocins are used as biological preservatives in food industry. The first step in production of an array of probiotic products is optimizing production in fermentors. This study aimed to examine factors affecting in-vitro growth optimization of Lactobacillus plantarum T5JQ301796.1 in a lab scale fermentor.Methods:Following 24 hours of anaerobic culture of the lactobacillus at 37°C, the pre-culture was ready and was inoculated to a 5-liter fermentor at 37 °C and stirred at 40 rpm. Then, factors affecting lactobacillus growth, including carbon and nitrogen sources and pH were studied. The results were interpreted using RSM Pro software, and optimal conditions for the device were determined.Results:For optimal growth of Lactobacillus plantarum T5JQ301796.1 in lab scale fermentor, optimal conditions were 25.96 g/l of glucose, 1.82% of yeast extract, pH of 7.26, stirring at 40 rpm at optimum temperature between 37- 40°C. In this condition maximum viable cell in batch fermentation was 1.25×1010 cfu/mlConclusion:The lactobacillus used in the present study was isolated from a traditional fermented dairy product of Iran, called Tarkhineh. Studies have shown probiotic properties of this strain. Thus, optimization of its production in a fermentor is the first step in producing a wide range of probiotic products based on this bacterium Application of CCD for growth optimization of this bacterium led to maximum viable cells equal to 1.25×1010 cfu/ml. So the mentioned features can lead to optimum industrial scale production and usage of this probiotic strain in probiotic products

Keywords:

Optimization , Probiotic , Fermentor , Lactobacillus Plantarum T5JQ301796.1 , RSM Pro