Scaling Up Co-cultivation Fermentation of Lactococcus lactis ATCC 11454 and Lactobacillus rhamnosus ATCC 7469 with Various Feeding Strategies

Authors

  • Nadrah Abdul Halid Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Mohamad Faizal Ibrahim Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
  • Yuli Haryani Department of Chemistry, Faculty of Mathematics and Natural Sciences, Riau University, 28293 Pekanbaru, Riau, Indonesia.
  • Nurul Solehah Mohd Zaini Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Hanan Hasan Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.

DOI:

https://doi.org/10.54987/jobimb.v12iSP1.954

Keywords:

Lactic acid bacteria, Co-cultivation, Riboflavin, Nisin, Bioreactor

Abstract

This study aimed to analyse the effect of cocultivation between Lactococcus lactis ATCC 11454 with Lactobacillus rhamnosus ATCC 7469 through their growth profile, riboflavin and nisin production in 2.0 L stirred tank bioreactors. Batch fermentation was employed in the control (C) bioreactor, while fed-batch fermentation employed in bioreactor run (B1) and run 2 (B2), with different medium flow rates of 10 mL/min and 1.6 mL/min, respectively. Results showed that B1 was able to generate an increase of 33.5 % in riboflavin production and a 36% growth rate compared to C and B2. The application in the fermentation process resulted in a prolonged exponential phase, subsequently contributing to a longer metabolite production timeframe. The findings from this study provided an efficient prospect of LAB co-culture, potentially by extending riboflavin production time and increasing vitamin levels in fermented foods or facilitating the production of valuable metabolites.

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Published

31.07.2024

How to Cite

Halid, N. A. ., Ibrahim, M. F. ., Haryani, Y. ., Zaini, N. S. M., & Hasan, H. (2024). Scaling Up Co-cultivation Fermentation of Lactococcus lactis ATCC 11454 and Lactobacillus rhamnosus ATCC 7469 with Various Feeding Strategies. Journal of Biochemistry, Microbiology and Biotechnology, 12(SP1), 96–99. https://doi.org/10.54987/jobimb.v12iSP1.954

Issue

Vol. 12 No. SP1 (2024): Special issue- Food Biochemistry, Microbiology and Biotechnology, FoSTUC 2024

Section

Articles

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