Optimization of medium composition for the production of a probiotic microorganism, Lactobacillus rhamnosus, using response surface methodology

S. L. Liew, A. B. Ariff, A. R. Raha, Y. W. Ho

Research output: Contribution to journalArticle

70 Citations (Scopus)

Abstract

This study was undertaken to optimize yeast extract, glucose, and vitamin concentrations; and also culture pH for maximizing the growth of a probiotic bacterium, Lactobacillus rhamnosus, and to assess the effects of these factors by using response surface methodology. A central composite design was used as an experimental design for the allocation of treatment combinations. A polynomial regression model with cubic and quartic terms was used for analysis of the experimental data. It was found that the effects involving yeast extract, glucose, vitamins and pH on the growth of L. rhamnosus were significant, and the strongest effect was given by the yeast extract concentration. Estimated optimum conditions of the factors for the growth of L. rhamnosus are as follows: pH=6.9; vitamin solution=1.28% (v/v); glucose=5.01% (w/v) and yeast extract=6.0% (w/v).

Original languageEnglish
Pages (from-to)137-142
Number of pages6
JournalInternational Journal of Food Microbiology
Volume102
Issue number2
DOIs
Publication statusPublished - 15 Jul 2005
Externally publishedYes

Fingerprint

Lactobacillus rhamnosus
Probiotics
yeast extract
response surface methodology
probiotics
Yeasts
Vitamins
microorganisms
vitamins
Glucose
glucose
Statistical Models
condition factor
Growth
Intercellular Signaling Peptides and Proteins
Research Design
experimental design
Bacteria
bacteria

Keywords

  • Lactic acid bacteria
  • Lactobacillus rhamnosus
  • Optimization
  • Probiotic
  • Response surface methodology

ASJC Scopus subject areas

  • Food Science
  • Microbiology

Cite this

Optimization of medium composition for the production of a probiotic microorganism, Lactobacillus rhamnosus, using response surface methodology. / Liew, S. L.; Ariff, A. B.; Raha, A. R.; Ho, Y. W.

In: International Journal of Food Microbiology, Vol. 102, No. 2, 15.07.2005, p. 137-142.

Research output: Contribution to journalArticle

@article{f99b6636a511476c840872e038827ecb,
title = "Optimization of medium composition for the production of a probiotic microorganism, Lactobacillus rhamnosus, using response surface methodology",
abstract = "This study was undertaken to optimize yeast extract, glucose, and vitamin concentrations; and also culture pH for maximizing the growth of a probiotic bacterium, Lactobacillus rhamnosus, and to assess the effects of these factors by using response surface methodology. A central composite design was used as an experimental design for the allocation of treatment combinations. A polynomial regression model with cubic and quartic terms was used for analysis of the experimental data. It was found that the effects involving yeast extract, glucose, vitamins and pH on the growth of L. rhamnosus were significant, and the strongest effect was given by the yeast extract concentration. Estimated optimum conditions of the factors for the growth of L. rhamnosus are as follows: pH=6.9; vitamin solution=1.28{\%} (v/v); glucose=5.01{\%} (w/v) and yeast extract=6.0{\%} (w/v).",
keywords = "Lactic acid bacteria, Lactobacillus rhamnosus, Optimization, Probiotic, Response surface methodology",
author = "Liew, {S. L.} and Ariff, {A. B.} and Raha, {A. R.} and Ho, {Y. W.}",
year = "2005",
month = "7",
day = "15",
doi = "10.1016/j.ijfoodmicro.2004.12.009",
language = "English",
volume = "102",
pages = "137--142",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier",
number = "2",

}

TY - JOUR

T1 - Optimization of medium composition for the production of a probiotic microorganism, Lactobacillus rhamnosus, using response surface methodology

AU - Liew, S. L.

AU - Ariff, A. B.

AU - Raha, A. R.

AU - Ho, Y. W.

PY - 2005/7/15

Y1 - 2005/7/15

N2 - This study was undertaken to optimize yeast extract, glucose, and vitamin concentrations; and also culture pH for maximizing the growth of a probiotic bacterium, Lactobacillus rhamnosus, and to assess the effects of these factors by using response surface methodology. A central composite design was used as an experimental design for the allocation of treatment combinations. A polynomial regression model with cubic and quartic terms was used for analysis of the experimental data. It was found that the effects involving yeast extract, glucose, vitamins and pH on the growth of L. rhamnosus were significant, and the strongest effect was given by the yeast extract concentration. Estimated optimum conditions of the factors for the growth of L. rhamnosus are as follows: pH=6.9; vitamin solution=1.28% (v/v); glucose=5.01% (w/v) and yeast extract=6.0% (w/v).

AB - This study was undertaken to optimize yeast extract, glucose, and vitamin concentrations; and also culture pH for maximizing the growth of a probiotic bacterium, Lactobacillus rhamnosus, and to assess the effects of these factors by using response surface methodology. A central composite design was used as an experimental design for the allocation of treatment combinations. A polynomial regression model with cubic and quartic terms was used for analysis of the experimental data. It was found that the effects involving yeast extract, glucose, vitamins and pH on the growth of L. rhamnosus were significant, and the strongest effect was given by the yeast extract concentration. Estimated optimum conditions of the factors for the growth of L. rhamnosus are as follows: pH=6.9; vitamin solution=1.28% (v/v); glucose=5.01% (w/v) and yeast extract=6.0% (w/v).

KW - Lactic acid bacteria

KW - Lactobacillus rhamnosus

KW - Optimization

KW - Probiotic

KW - Response surface methodology

UR - http://www.scopus.com/inward/record.url?scp=21244499796&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=21244499796&partnerID=8YFLogxK

U2 - 10.1016/j.ijfoodmicro.2004.12.009

DO - 10.1016/j.ijfoodmicro.2004.12.009

M3 - Article

C2 - 15992613

AN - SCOPUS:21244499796

VL - 102

SP - 137

EP - 142

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

IS - 2

ER -