Lactiplantibacillus plantarum WiKim0125 균주의 발효 최적화 및 스케일 업 공정 개발

• 영문명: Optimization of Fermentation and Scale-up Process Development for Lactiplantibacillus plantarum WiKim0125
• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: 김영열 김슬비 김정환 김호명
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』9권 1호, 18~24쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2023.06.30

영문 초록

In probiotics production, lactic acid bacteria (LAB) are cultured on a large scale to achieve efficient processing through fermentation optimization and scale-up. In this Current study, the LAB strain Lactiplantibacillus plantarum WiKim0125 was isolated from kimchi and optimized the production. The optimization strategy for cultivating L. plantarum WiKim0125 consisted of investigating media components, selecting physiochemical conditions to enhance productivity, and scaling up for pilot-scale production. Each process condition was evaluated based on substrate consumption, lactic acid production, and viable cell yield. As a result, the final viable cell and lactic acid yield of L. plantarum WiKim0125 increased by 38.6% and 19.4%, respectively. This study provides an overview of fermentation optimization and scale-up processes for the industrial application of L. plantarum WiKim0125.

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키워드

Lactic acid bacteria optimized culture scale-up