Optimization of Culture Process for Lactobacillus reuteri LTR1318
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Abstract:
In order to improve the viable cell count of Lactobacillus reuteri LTR1318 under limited nutrient components and culture conditions, single factor experiment, Plackett-Burman design and steepest ascent experience were used to screen out three key nutrient components that limit the growth of LTR1318. Box-Behnken design was used with these three components as factors. The radial basis function (RBF) was trained with the obtained viable cell count samples. The three components and their contents were optimized with genetic algorithm in this work. Furthermore, the four fermentation conditions of inoculum concentration, temperature, initial pH and speed were investigated. The results showed that fructooligosaccharide, tryptone and L-cysteine played a key role in the viable cell count of LTR1318. The optimal addition amounts were 10.16 g/L, 12.07 g/Land 0.65 g/L, respectively. Under these conditions, the maximum viable cell count was 60.33×109 CFU/mL. In addition, the optimum technological conditions on the 5 L fermentor were obtained as follows: inoculum concentration of 4%, temperature of 37 ℃, initial pH of 7.0 and speed of 100 r/min. The number of viable cell reached 91.33×109 CFU/mL under comprehensive optimization of culture components and fermentation conditions, which was 12.69 times higher than that of origin culture. The above results were compared with the current domestic researches on the optimization of the viable count of L. reuteri. It was found that the culture components optimized by RBF artificial neural network coupled with genetic algorithm in this work had better proliferation effect on LTR1318. The culture conditions of the 5 L fermenter showed the superiority of the viable count of L. reuteri as compared with domestic, and high density culture of the strain was realized. The results will provide a certain guideline for the industrial production of related probiotic strains and the subsequent development of products.