Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Statistical Optimization of Culture Conditions for Lactobacillus Strains using Response Surface Methodology

반응표면분석법을 이용한 Lactobacillus 균주 배양조건의 통계적 최적화

  • Young Min Hwang (Department of Food Safety and Regulatory Science, Chung-Ang University) ;
  • Hee-Seok Lee (Department of Food Safety and Regulatory Science, Chung-Ang University)
  • 황영민 (중앙대학교 식품안전규제과학과) ;
  • 이희석 (중앙대학교 식품안전규제과학과)
  • Received : 2023.07.14
  • Accepted : 2023.10.17
  • Published : 2023.10.30
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Abstract

The demand for probiotic products has been steadily increasing, and Lactobacillus strains are widely used and are currently the most popular probiotics. Optimizing culture conditions for Lactobacillus production for use as probiotics will enhance their profitability by reducing production costs and time. Statistical analysis using response surface methodology revealed the following optimal sets of independent variables: 22.55 h (cultivation time), 25℃ (cultivation temperature), and 3.41% (w/w, prebiotics concentration) for Lactobacillus acidophilus; 24 h, 30.86℃, and 2% (w/w) for Lactiplantibacillus plantarum; 66.67 h, 35℃, and 3.41% (w/w) for Lacticaseibacillus rhamnosus. Actual outcomes using predicted optimal conditions for Lactobacillus strains have been confirmed to closely match predicted results. This study will provide valuable guidelines for high yield Lactobacillus production.

프로바이오틱스 제품에 대한 수요가 지속적으로 증가하고 있으며, Lactobacillus 균주가 가장 대중적인 프로바이오틱스로 널리 사용되고 있다. 프로바이오틱스는 기준에 적합한 균수의 확보가 중요하며 제조원가나 시간 등을 낮추기 위해 배양법의 개발이 필요하므로 Lactobacillus 생산을 위한 배양 조건이 최적화되었다. 반응표면방법론에 의한 통계적 최적화에서 반응 변수에 영향을 미치는 독립 변수의 최적 조건은 Lactobacillus acidophilus의 경우 22.55 시간(배양시간), 25℃(배양온도), 3.41%(프리바이오틱스 농도); Lactiplantibacillus plantarum의 경우 24시간, 30.86℃, 2.00%; Lacticaseibacillus rhamnosus의 경우 66.67시간, 35℃, 3.41%이었다. Lactobacillus의 최적 배양조건은 예측한 결과와 실제 결과가 밀접하게 일치하는 것을 확인하였다. 이러한 데이터는 수율 높은 Lactobacillus를 생산하는데 중요한 포인트를 제공할 것이다.

Keywords

Acknowledgement

This work was supported by a grant (21153MFDS605) from the Ministry of Food and Drug Safety.

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