Optimization of Culture Conditions for Fermentation of Soymilk Using Lactobacillus casei by Response Surface Methodology

被引:0
作者
Feriyar Khoshayand
Sanaz Goodarzi
Ahmad Reza Shahverdi
Mohammad Reza Khoshayand
机构
[1] Tehran University of Medical Sciences,Department of Drug and Food Control, Faculty of Pharmacy
[2] Tehran University of Medical Sciences,Pharmaceutical Quality Assurance Research Center
[3] Tehran University of Medical Sciences,Department of Pharmaceutical Biotechnology and Biotechnology Research Center, Faculty of Pharmacy
[4] Imam Hossein Hospital,Department of Obstetrics and Gynecology
[5] Shahid Beheshti University of Medical Sciences,undefined
来源
Probiotics and Antimicrobial Proteins | 2011年 / 3卷
关键词
Soymilk; Probiotics; Fermentation; Plackett-Burman; Box-Behnken; Response surface methodology;
D O I
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中图分类号
学科分类号
摘要
Soymilk was fermented with Lactobacillus casei, and statistical experimental design was used to investigate factors affecting viable cells of L. casei, including temperature, glucose, niacin, riboflavin, pyridoxine, folic acid and pantothenic acid. Initial screening by Plackett-Burman design revealed that among these factors, temperature, glucose and niacin have significant effects on the growth of L. casei. Further optimization with Box-Behnken design and response surface analysis showed that a second-order polynomial model fits the experimental data appropriately. The optimum conditions for temperature, glucose and niacin were found to be 15.77 °C, 5.23 and 0.63 g/L, respectively. The concentration of viable L. casei cells under these conditions was 8.23 log10 (CFU/mL). The perfect agreement between the observed values and the values predicted by the equation confirms the statistical significance of the model and the model’s adequate precision in predicting optimum conditions.
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页码:159 / 167
页数:8
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