Śliżewska Katarzyna, Chlebicz-Wójcik Agnieszka
Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wólczańska 171/173, 90-924 Łódź, Poland.
Biology (Basel). 2020 Nov 27;9(12):423. doi: 10.3390/biology9120423.
The growing need for bacteria usage in industry and the expending probiotic market led to a search for new cost-efficient fermentation media from which a high yield of these bacteria could be obtained. The following study aimed to elaborate cultivation medium, for spp. growth, which main components would be wheat, maize, barley, and rye flours. The optimal temperature for growth in new semi-solid fermentation (SSF) medium, water content, and pH of the medium were analyzed by the plate count method. It was established, that the highest bacteria counts were obtained from cultures conducted in the SSF medium with flours to water ratio of 1:1.5 with a natural pH of 6.0 at 37 °C. Subsequently, the growth kinetics of analyzed strains, in both MRS and the SSF media, were studied. The newly designed media contributed to the increased duration of selected Lactobacillus strains lag phase, which varied from 1.98 to 5.64; nevertheless, the maximum growth rate of the strains was two times higher in the SSF medium rather than in MRS, which also resulted in shorter generation time. The developed medium has the potential to become a new cost-efficient fermentation medium for spp.
工业领域对细菌使用的需求不断增长以及益生菌市场的扩大，促使人们寻找新的具有成本效益的发酵培养基，以便从中获得高产的这些细菌。以下研究旨在精心研制用于[细菌种类]生长的培养基，其主要成分将是小麦粉、玉米粉、大麦粉和黑麦粉。通过平板计数法分析了新型半固态发酵（SSF）培养基中[细菌种类]生长的最佳温度、培养基的含水量和pH值。结果表明，在面粉与水比例为1:1.5、自然pH值为6.0、温度为37℃的SSF培养基中培养得到的细菌数量最多。随后，研究了所分析菌株在MRS培养基和SSF培养基中的生长动力学。新设计的培养基使所选乳酸杆菌菌株的延迟期持续时间增加，延迟期从1.98到5.64不等；然而，这些菌株在SSF培养基中的最大生长速率比在MRS培养基中高出两倍，这也导致了更短的世代时间。所开发的培养基有潜力成为用于[细菌种类]的新型具有成本效益的发酵培养基。
