Statistical Optimization and Mathematical Modelling of Probiotic Strain Enterococcus faecium Cultivation in Soybean Meal by Solid-State Fermentation
Keywords:Enterococcus faecium, soybean meal, solid-state fermentation, mathematical modelling
The aims of this study were to optimize the growing condition of a probiotic strain Enterococcus faecium A028 in soybean meal (SBM) by solid-state fermentation (SSF) and to study the growth kinetics by mathematical models. The important cultivation variables were selected according to the Plackett–Burman design (PBD) and were further optimized via response surface methodology. The statistical model was constructed by Box-Benkhen Design (BBD). The results revealed that the water to SBM ratio, incubation time, and molasses were the first-three important variables affected the enhancing of total viable cell count (TVC) with the effect contribution of 56.27%, 14.32%, and 10.46%, respectively. These three variables of optimization for growth were determined based on the increased TVC in 300 g of SBM. The optimal condition was 1.5:1 (v/w) of water to SBM ratio and 15.45 h of incubation time while the effect of molasses was not significant at 95% of confidence interval. The TVC was increased significantly to 1.91 LogCFU/g (24.30% of initial TVC) and the maximum of TVC was 9.77 LogCFU/g. In addition, it was found that cultivation of bacteria in 3,000 g of SBM by SSF was not significantly different from the initial scale (P-value < 0.05). Finally, the results of growth simulation were denoted that the Logistic model and modified Gompertz model could well simulate the growth of E. faecium by SSF (R2 was in the range of 0.956-0.995). This research suggested that the SBM was an effective low-cost material that could be used for culturing probiotic E. faecium by SSF process.
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