Author(s): Liew SL, Ariff AB, Raha AR, Ho YW
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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).
This article was published in Int J Food Microbiol
and referenced in Journal of Agricultural Science and Food Research