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Article: Optimization of growth of Lactobacillus casei ASCC 292 and production of organic acids in the presence of fructooligosaccharide and maltodextrin

TitleOptimization of growth of Lactobacillus casei ASCC 292 and production of organic acids in the presence of fructooligosaccharide and maltodextrin
Authors
KeywordsFructooligosaccharide
Lactobacillus casei
Maltodextrin
Organic acids
RSM
Issue Date2005
PublisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147
Citation
Journal Of Food Science, 2005, v. 70 n. 2, p. M113-M120 How to Cite?
AbstractGrowth of Lactobacillus casei ASCC 292 was optimized in the presence of 2 prebiotics, namely fructooligosaccharide (FOS) and maltodextrin, and the patterns of organic acids produced was monitored. Perturbation plot, response surface, and coefficient estimates showed that inoculum size and concentration of prebiotics had significant quadratic effects on growth, with FOS showing the most prominent quadratic change. The second-order polynomial regression model estimated the optimum inoculum size and the concentrations of FOS and maltodextrin for the growth of L. casei ASCC 292 to be 1.67% w/v, 4.82% w/v, and 6.93% w/v, respectively. Validation experiments showed that the predicted optimum condition was better than the high and low levels of the factors, and at center points. Response surface methodology (RSM) was reliable in developing a model, optimizing factors, and analyzing interaction effects. Analysis of individual organic acids production by L. casei ASCC 292 showed that highest amount of lactic acid was produced, followed by propionic, acetic, formic, and butyric acid. The production of lactic acid was greatly influenced by the inoculum size, and the organism was relatively sensitive to the end-product of maltodextrin fermentation. Production of acetic acid was greatly influenced by the inoculum size and was inhibited by end-product of the maltodextrin fermentation. Increased concentration of FOS contributed to the increased production of propionic acid. The response surface of butyric and formic acid showed that the production of these acids were growth associated. © 2005 Institute of Food Technologists.
Persistent Identifierhttp://hdl.handle.net/10722/144455
ISSN
2015 Impact Factor: 1.649
2015 SCImago Journal Rankings: 0.839
References

 

DC FieldValueLanguage
dc.contributor.authorLiong, MTen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:02:10Z-
dc.date.available2012-01-20T09:02:10Z-
dc.date.issued2005en_HK
dc.identifier.citationJournal Of Food Science, 2005, v. 70 n. 2, p. M113-M120en_HK
dc.identifier.issn0022-1147en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144455-
dc.description.abstractGrowth of Lactobacillus casei ASCC 292 was optimized in the presence of 2 prebiotics, namely fructooligosaccharide (FOS) and maltodextrin, and the patterns of organic acids produced was monitored. Perturbation plot, response surface, and coefficient estimates showed that inoculum size and concentration of prebiotics had significant quadratic effects on growth, with FOS showing the most prominent quadratic change. The second-order polynomial regression model estimated the optimum inoculum size and the concentrations of FOS and maltodextrin for the growth of L. casei ASCC 292 to be 1.67% w/v, 4.82% w/v, and 6.93% w/v, respectively. Validation experiments showed that the predicted optimum condition was better than the high and low levels of the factors, and at center points. Response surface methodology (RSM) was reliable in developing a model, optimizing factors, and analyzing interaction effects. Analysis of individual organic acids production by L. casei ASCC 292 showed that highest amount of lactic acid was produced, followed by propionic, acetic, formic, and butyric acid. The production of lactic acid was greatly influenced by the inoculum size, and the organism was relatively sensitive to the end-product of maltodextrin fermentation. Production of acetic acid was greatly influenced by the inoculum size and was inhibited by end-product of the maltodextrin fermentation. Increased concentration of FOS contributed to the increased production of propionic acid. The response surface of butyric and formic acid showed that the production of these acids were growth associated. © 2005 Institute of Food Technologists.en_HK
dc.languageengen_US
dc.publisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147en_HK
dc.relation.ispartofJournal of Food Scienceen_HK
dc.subjectFructooligosaccharideen_HK
dc.subjectLactobacillus caseien_HK
dc.subjectMaltodextrinen_HK
dc.subjectOrganic acidsen_HK
dc.subjectRSMen_HK
dc.titleOptimization of growth of Lactobacillus casei ASCC 292 and production of organic acids in the presence of fructooligosaccharide and maltodextrinen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-14844317688en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-14844317688&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume70en_HK
dc.identifier.issue2en_HK
dc.identifier.spageM113en_HK
dc.identifier.epageM120en_HK
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridLiong, MT=22035883200en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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