METHODOLOGICAL APPROACHES TO OPTIMIZING CULTIVATION CONDITIONS OF THE LIMOSILACTOBACILLUS FERMENTUM LF-02 STRAIN

Authors

DOI:

https://doi.org/10.31073/foodresources2025-25-07

Keywords:

lactic acid bacteria, cultivation parameters, growth dynamics, Limosilactobacillus fermentum, biotechnology

Abstract

Subject. Lactic acid bacteria, particularly the Limosilactobacillus fermentum species, are important microorganisms used in the food industry. Studying and optimizing their cultivation conditions to achieve the maximum yield of viable biomass is a relevant task in biotechnological research. Purpose. To determine the optimal cultivation conditions for the L. fermentum LF-02 strain in order to obtain the highest amount of biomass. Methods. The study used the L. fermentum LF-02 strain, which was cultivated to select optimal parameters on standard MRS medium. The cultivation parameters included incubation time: 8, 10, and 12 hours; inoculum volume (% v/v): 1, 2.5, 5, 7.5, and 10; temperature,°C : 28, 30, 32, 34, 37; and initial pH of the medium ranging from 5.0 to 7.5 with an increment of 0.5. The growth of the strain was determined using the serial dilution plating method. To study the growth dynamics and main physiological-biochemical parameters under the selected optimal conditions, the strain growth was determined by serial dilution plating, pH was measured potentiometrically, the amount of reducing sugars was determined by the ferricyanide method, and the content of free amino nitrogen by the ninhydrin method. Results. The optimal cultivation conditions for L. fermentum LF-02 were determined, promoting the accumulation of the maximum biomass amount (9.20±0.03 CFU/cm3): incubation time – 10 hours, inoculum volume – 5%, temperature – 34°C, and medium pH – within the range of 6.0–7.0. Changes in cell count, pH, reducing sugars, and free amino nitrogen during cultivation under optimal conditions were analyzed. The specific growth rate of the strain was calculated as 0.410 ± 0.04 h⁻¹, the utilization rate of reducing sugars – 72.07±5.12%, and of free amino nitrogen – 26.71±3.56%. Scope of Results. The obtained results can be used for further optimization of nutrient media and the development of a biotechnology for biomass production of the L. fermentum LF-02 strain.

Downloads

Download data is not yet available.

References

Smetanková, J., Hladíková, Z., Valach, F., Zimanová, M., Kohajdová, Z., Greif, G., Greifová, M. (2012). Influence of aerobic and anaerobic conditions on the growth and metabolism of selected strains of Lactobacillus plantarum. Acta Chimica Slovaca, 5 (2), 204–210. https://doi.org/10.2478/v10188-012-0031-1.

Khablenko, A., Danylenko, S., Dugan, O., Lakiychuk, O., & Potemska, O. (2025). Plant-based non-alcoholic fermented beverages: Microbiota overview and biotechnological production perspectives. Journal of Microbiology, Biotechnology and Food Sciences, Article e11295. https://doi.org/10.55251/jmbfs.11295.

Khonkiv, М., Teterina, S., Danylenko, S., Potemska, O. (2020). Use of multicriterial optimization of the growth medium for accumulation of biomass of lactic acid bacteria. Scientific Works of National University of Food Technologies, 26 (4), 47–57. https://doi.org/10.24263/2225-2924-2020-26-4-7.

Brinques, G. B., do Carmo Peralba, M., & Ayub, M. A. Z. (2009). Optimization of probiotic and lactic acid production by Lactobacillus plantarum in submerged bioreactor systems. Journal of Industrial Microbiology & Biotechnology, 37 (2), 205–212. https://doi.org/10.1007/s10295-009-0665-1.

Wayah, S. B., Philip, K. (2018). Characterization, yield optimization, scale up and biopreservative potential of fermencin SA715, a novel bacteriocin from Lactobacillus fermentum GA715 of goat milk origin. Microbial Cell Factories, 17 (1). https://doi.org/10.1186/s12934-018-0972-1.

Danylenko, S. G., Naumenko, O. V., Onishchenko, A. S., Teterina, S. M., Khonkiv, M. O., Skrotskyi, S. O. (2021). Biotechnology of newly created bacterial composition for siloing based on lactic acid bacteria. Mikrobiolohichnyi Zhurnal, 83 (6), 20–31. https://doi.org/10.15407/microbiolj83.06.020.

Khablenko, A., Danylenko, S., Dugan, O., Bodnarchuk, O. (2025). Analysis of the growth of a Limosilactobacillus fermentum strain in a glucose-maltose nutrient medium. Food resources, 13 (24), 74–82. https://doi.org/10.31073/foodresources2025-24-08.

Aristimuño Ficoseco, C., Mansilla, F. I., Vignolo, G. M., Nader-Macías, M. E. F. (2023). Optimization of probiotic lactobacilli production for in-feed supplementation to feedlot cattle. Applied Microbiology, 3(2), 339–357. https://doi.org/10.3390/applmicrobiol3020024.

Wang, J., Zhang, J., Guo, H., Cheng, Q., Abbas, Z., Tong, Y., Yang, T., Zhou, Y., Zhang, H., Wei, X., Si, D., Zhang, R. (2023). Optimization of exopolysaccharide produced by Lactobacillus plantarum R301 and its antioxidant and anti-inflammatory activities. Foods, 12 (13), 2481.https://doi.org/10.3390/foods12132481.

Watthanasakphuban, N., Srila, P., Pinmanee, P., Sompinit, K., Rattanaporn, K., Peterbauer, C. (2023). Development of high cell density Limosilactobacillus reuteri KUB-AC5 for cell factory using oxidative stress reduction approach. Microbial Cell Factories, 22 (1). https://doi.org/10.1186/s12934-023-02076-4.

Xiong, T., Huang, X., Huang, J., Song, S., Feng, C., & Xie, M. (2011). High-density cultivation of Lactobacillus plantarum NCU116 in an ammonium and glucose fed-batch system. African Journal of Biotechnology, 10(38), 7518–7525.

Sun, F., Liu, S., Che, X., Wang, G., Wang, X., Li, Y., Zhang, S., Chen, H. (2024). High-Density fermentation of lactobacillus plantarum P6: Enhancing cell viability via sodium alginate enrichment. Foods, 13(21), 3407. https://doi.org/10.3390/foods13213407.

Popova-Krumova, P., Danova, S., Atanasova, N., Yankov, D. (2024). Lactic acid production by lactiplantibacillus plantarum AC 11s-kinetics and modeling. Microorganisms, 12 (4), 739. https://doi.org/10.3390/microorganisms12040739.

Gökmen, G. G., Sarıyıldız, S., Cholakov, R., Nalbantsoy, A., Baler, B., Aslan, E., Düzel, A., Sargın, S., Göksungur, Y., Kışla, D. (2024). A novel Lactiplantibacillus plantarum strain: Probiotic properties and optimization of the growth conditions by response surface methodology. World Journal of Microbiology and Biotechnology, 40 (2). https://doi.org/10.1007/s11274-023-03862-3.

Simpson, P. J., Fitzgerald, G. F., Stanton, C., Ross, R. P. (2006). Enumeration and identification of pediococci in powder-based products using selective media and rapid PFGE. Journal of Microbiological Methods, 64 (1), 120–125. https://doi.org/10.1016/j.mimet.2005.04.019.

Mateles, R. I. (1960). Ferricyanide reduction method for reducing sugars. Nature, 187 (4733), 241–242. https://doi.org/10.1038/187241a0/.

Schaan, K., & Hughes, P. (2024). A comparison of free amino nitrogen and yeast assimilable nitrogen measurement methods for use in alcoholic fermentation of whey. Journal of Dairy Science. https://doi.org/10.3168/jds.2023-24324.

Kushkevych, I., Kotrsová, V., Dordević, D., Buňková, L., Vítězová, M., & Amedei, A. (2019). Hydrogen sulfide effects on the survival of lactobacilli with emphasis on the development of inflammatory bowel diseases. Biomolecules, 9(12), 752. https://doi.org/10.3390/biom9120752.

Hu, M., Wang, D., Tang, X., Zhang, Q., Zhao, J., Mao, B., Zhang, H., & Cui, S. (2023). Improving the utilization efficiency of nitrogen source through co-culture of Lactobacillus strains with different nitrogen source metabolisms. LWT, 115701.

Üçok, G., Sert, D. (2020). Growth kinetics and biomass characteristics of Lactobacillus plantarum L14 isolated from sourdough: Effect of fermentation time on dough machinability. LWT, 129, 109516. https://doi.org/10.1016/j.lwt.2020.109516.

Manzoor, A., Qazi, J. I., Haq, I. U., Mukhtar, H., & Rasool, A. (2017). Significantly enhanced biomass production of a novel bio-therapeutic strain Lactobacillus plantarum (AS-14) by developing low cost media cultivation strategy. Journal of Biological Engineering, 11(1). https://doi.org/10.1186/s13036-017-0059-2.

Wu, C.-H., Hsueh, Y.-H., Kuo, J.-M., & Liu, S.-J. (2018). Characterization of a potential probiotic lactobacillus brevis RK03 and efficient production of γ-aminobutyric acid in batch fermentation. International Journal of Molecular Sciences, 19 (1), 143. https://doi.org/10.3390/ijms19010143.

Zuo, M.-n., Liu, W., Zhang, J.-h., Quan, Q. (2022). Optimization of high density culture of Lactobacillus fermentum BLHN3. Food and Machinery, 38 (12), 181–189. https://doi.org/10.13652/j.spjx.1003.5788.2022.80588.

Xiong, T., Huang, J.-q., Song, S.-h., Guan, Q.-q., & Xie, M. (2011). Lactobacillus plantarum: Optimization of fermentation medium and investigation of high-density culture methods. Food Science, 32(7), 262–268. https://doi.org/10.7506/spkx1002-6630-201107057.

Choi, G.-H., Lee, N.-K., & Paik, H.-D. (2021). Optimization of medium composition for biomass production of lactobacillus plantarum 200655 using response surface methodology. Journal of Microbiology and Biotechnology, 31 (5), 717–725. https://doi.org/10.4014/jmb.2103.03018.

Wang, T., Lu, Y., Yan, H., Li, X., Wang, X., Shan, Y., Yi, Y., Liu, B., Zhou, Y., Lü, X. (2019). Fermentation optimization and kinetic model for high cell density culture of a probiotic microorganism: Lactobacillus rhamnosus LS-8. Bioprocess and Biosystems Engineering, 43(3), 515–528. https://doi.org/10.1007/s00449-019-02246-y.

Vrancken, G., Rimaux, T., De Vuyst, L., Leroy, F. (2008). Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem. International Journal of Food Microbiology, 128 (1), 58–66. https://doi.org/10.1016/j.ijfoodmicro.2008.08.001

Downloads

Published

2025-12-22

How to Cite

Khablenko, A., Danylenko, S., Dugan, O., & Polishchuk, V. (2025). METHODOLOGICAL APPROACHES TO OPTIMIZING CULTIVATION CONDITIONS OF THE LIMOSILACTOBACILLUS FERMENTUM LF-02 STRAIN. FOOD RESOURCES, 13(25), 68–74. https://doi.org/10.31073/foodresources2025-25-07

Issue

Section

Технічні науки