RT Journal Article
T1 Preparation of Hydrolyzed Sugarcane Molasses as a Low-Cost Medium for the Mass Production of Probiotic Lactobacillus paracasei ssp. paracasei F19
A1 Acosta-Piantini, Elsa
A1 Rodríguez-Díez, Elena
A1 Chavarri, María
A1 López-de-Armentia, Iratxe
A1 Villaran, M. Carmen
A1 Lombraña, José Ignacio
AB In this study, sugarcane molasses (SCM) was pre-treated in a low-cost fermentation medium to produce probiotic biomass of Lactobacillus paracasei ssp. paracasei F19 (LPPF19) with the combination of dilution, centrifugation, and acid hydrolysis (5 molar sulfuric acid, 60 °C/2 h). Microtox analysis, inductively coupled mass spectrometry (ICP-MS), and high-performance liquid chromatography (HPLC) were used to measure the effects of SCM pretreatment on the fermentation process. The results showed that the hydrolysis of sucrose into glucose and fructose was 98%, which represented an increase of 44.4% in the initial glucose content (fermentation-limiting sugar), and harmful heavy metals, such as arsenic, cadmium, and lead, were reduced by 50.3, 60.0, and 64.3%, respectively. After pretreatment, with the supplementation of only yeast extract and salts (Na, K, Mg, and Mn), a biomass of 9.58 log CFU/mL was achieved, approximately ten times higher than that for the control medium used (MRS/DeMan, Rogosa, and Sharpe). The cost reduction achieved compared to this commercial medium was 68.7% in the laboratory and 78.9% on an industrial scale. This work demonstrated that SCM could be used in a cheaper and more effective alternative fermentation to produce LPPF19.
SN 2297-8739
YR 2023
FD 2023-01
LK https://hdl.handle.net/11556/3192
UL https://hdl.handle.net/11556/3192
LA eng
NO Acosta-Piantini , E , Rodríguez-Díez , E , Chavarri , M , López-de-Armentia , I , Villaran , M C & Lombraña , J I 2023 , ' Preparation of Hydrolyzed Sugarcane Molasses as a Low-Cost Medium for the Mass Production of Probiotic Lactobacillus paracasei ssp. paracasei F19 ' , Separations , vol. 10 , no. 1 , 33 . https://doi.org/10.3390/separations10010033
NO Publisher Copyright: © 2023 by the authors.
NO This work was supported by the grant GIU19/041 of the University of Basque Country (UPV/EHU) and The Health Division of TECNALIA (Food and Health Area), Spain, concerning experimental expenditure. Besides, mention the PhD fellowship of Elsa Acosta-Piantini financed by the Ministry of Higher Education, Science and Technology (MESCYT) and FONDOCYT of the Dominican Republic.
DS TECNALIA Publications
RD 30 jul 2024