COMPARATIVE EVALUATION OF LACTOBACILLUS PLANTARUM STRAINS THROUGH MICROBIAL GROWTH KINETICS

Authors

  • Georgi Kostov Department of Wine and Beer, University of Food Technologies, 4002, 26 Maritza Blvd., Plovdiv, Bulgaria
  • Rositsa Denkova-Kostova Department of Biochemistry and Molecular Biology, University of Food Technologies, 4002, 26 Maritza Blvd., Plovdiv, Bulgaria
  • Vesela Shopska Department of Wine and Beer , University of Food Technologies, 4002, 26 Maritza Blvd., Plovdiv, Bulgaria
  • Bogdan Goranov Department of Microbiology, University of Food Technologies, 4002, 26 Maritza Blvd., Plovdiv, Bulgaria
  • Zapryana Denkova Department of Microbiology, University of Food Technologies, 4002, 26 Maritza Blvd., Plovdiv, Bulgaria

DOI:

https://doi.org/10.26034/lu.akwi.2021.3314

Keywords:

Probiotics, growth kinetics, modeling, optimization

Abstract

The study of the growth kinetics of lactobacilli with pronounced probiotic properties in their batch cultivation is essential. Various models based on the logistic curve model, containing parameters showing the influence of the accumulating lactic acid on the biosynthesis of the product, as well as parameters showing the sensitivity of the cells to lactic acid were used to model the growth kinetics in the present work. The rate constant of adaptation of the studied strains to the used nutrient medium and the induction period were also determined. The kinetics of lactic acid synthesis was determined according to the Weibull model.

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Published

2021-12-09

Issue

No. 14 (2021)

Section

Fundamentals

License

Copyright (c) 2021 Georgi Kostov, Rositsa Denkova-Kostova, Vesela Shopska, Bogdan Goranov, Zapryana Denkova

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.