title: Maximum-biomass prediction of homofermentative Lactobacillus.
abstract: Fed-batch and pH-controlled cultures have been widely used for industrial production of probiotics. The aim of this study was to systematically investigate the relationship between the maximum biomass of different homofermentative Lactobacillus and lactate accumulation, and to develop a prediction equation for the maximum biomass concentration in such cultures. The accumulation of the end products and the depletion of nutrients by various strains were evaluated. In addition, the minimum inhibitory concentrations (MICs) of acid anions for various strains at pH 7.0 were examined. The lactate concentration at the point of complete inhibition was not significantly different from the MIC of lactate for all of the strains, although the inhibition mechanism of lactate and acetate on Lactobacillus rhamnosus was different from the other strains which were inhibited by the osmotic pressure caused by acid anions at pH 7.0. When the lactate concentration accumulated to the MIC, the strains stopped growing. The maximum biomass was closely related to the biomass yield per unit of lactate produced (YX/P) and the MIC (C) of lactate for different homofermentative Lactobacillus. Based on the experimental data obtained using different homofermentative Lactobacillus, a prediction equation was established as follows: Xmax - X0 = (0.59 ± 0.02)·YX/P·C.
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
authors.forename: Shumao
authors.initials: S
authors.lastname: Cui
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
authors.forename: Jianxin
authors.initials: J
authors.lastname: Zhao
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
authors.forename: Xiaoming
authors.initials: X
authors.lastname: Liu
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
authors.forename: Yong Q
authors.initials: YQ
authors.lastname: Chen
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China. Electronic address: zhanghao@jiangnan.edu.cn.
authors.forename: Hao
authors.initials: H
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China; Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, People's Republic of China.
authors.forename: Wei
authors.initials: W
authors.lastname: Chen
mesh_terms: D019342:Acetic Acid / Q000494:pharmacology; D000143:Acids / Q000494:pharmacology; D018533:Biomass; D005285:Fermentation / Q000187:drug effects; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000096:biosynthesis / Q000494:pharmacology; D007778:Lactobacillus / Q000145:classification / Q000187:drug effects / Q000378:metabolism*; D052201:Lacticaseibacillus rhamnosus / Q000187:drug effects / Q000378:metabolism; D008826:Microbial Sensitivity Tests; D009997:Osmotic Pressure / Q000187:drug effects; D019936:Probiotics
chemical_list: D000143:Acids; D019344:Lactic Acid; D019342:Acetic Acid
keywords: Acid anions; Homofermentative Lactobacillus; Lactate; Maximum biomass; Prediction equation