Enhanced viability of Lactobacillus reuteri for probiotics production in mixed solid-state fermentation in the presence of Bacillus subtilis
Language English Country United States Media print-electronic
Document type Journal Article, Research Support, Non-U.S. Gov't
- MeSH
- Bacillus subtilis growth & development MeSH
- Bacterial Load MeSH
- Fermentation MeSH
- Hydrogen-Ion Concentration MeSH
- Culture Media chemistry MeSH
- Limosilactobacillus reuteri growth & development isolation & purification physiology MeSH
- Microbial Interactions MeSH
- Microbial Viability * MeSH
- Probiotics isolation & purification MeSH
- Carbohydrates MeSH
- Publication type
- Journal Article MeSH
- Research Support, Non-U.S. Gov't MeSH
- Names of Substances
- Culture Media MeSH
- Carbohydrates MeSH
In order to develop a multi-microbe probiotic preparation of Lactobacillus reuteri G8-5 and Bacillus subtilis MA139 in solid-state fermentation, a series of parameters were optimized sequentially in shake flask culture. The effect of supplementation of B. subtilis MA139 as starters on the viability of L. reuteri G8-5 was also explored. The results showed that the optimized process was as follows: water content, 50 %; initial pH of diluted molasses, 6.5; inocula volume, 2 %; flask dry contents, 30∼35 g/250 g without sterilization; and fermentation time, 2 days. The multi-microbial preparations finally provided the maximum concentration of Lactobacillus of about 9.01 ± 0.15 log CFU/g and spores of Bacillus of about 10.30 ± 0.08 log CFU/g. Compared with pure fermentation of L. reuteri G8-5, significantly high viable cells, low value of pH, and reducing sugar in solid substrates were achieved in mixed fermentation in the presence of B. subtilis MA139 (P < 0.05). Meanwhile, the mixed fermentation showed the significantly higher antimicrobial activity against E. coli K88 (P < 0.05). Based on the overall results, the optimized process enhanced the production of multi-microbe probiotics in solid-state fermentation with low cost. Moreover, the viability of L. reuteri G8-5 could be significantly enhanced in the presence of B. subtilis MA139 in solid-state fermentation, which favored the production of probiotics for animal use.
See more in PubMed
Can J Microbiol. 2000 Oct;46(10):892-7 PubMed
Br J Nutr. 1995 May;73(5):701-10 PubMed
Curr Microbiol. 2002 Apr;44(4):286-90 PubMed
Anaerobe. 2010 Aug;16(4):321-6 PubMed
Int J Food Microbiol. 2004 Nov 15;96(3):219-33 PubMed
Curr Opin Biotechnol. 2007 Apr;18(2):176-83 PubMed
Biotechnol Lett. 2008 Feb;30(2):295-7 PubMed
FEMS Microbiol Rev. 2004 May;28(2):251-60 PubMed
Antonie Van Leeuwenhoek. 2006 Aug;90(2):139-46 PubMed
Lett Appl Microbiol. 2009 Aug;49(2):229-34 PubMed
J Appl Bacteriol. 1989 May;66(5):365-78 PubMed
Biotechnol Bioeng. 2003 Apr 20;82(2):213-22 PubMed
Anim Biotechnol. 2002 May;13(1):97-112 PubMed
FEMS Immunol Med Microbiol. 2006 Mar;46(2):149-57 PubMed
J Dairy Sci. 1993 Jul;76(7):1819-28 PubMed
Biotechnol Prog. 2004 Jan-Feb;20(1):110-6 PubMed
