Kinetic modeling of kefiran production in mixed culture of Lactobacillus kefiranofaciens and Saccharomyces cerevisiae |
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| Institution: | 1. Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand;2. Department of Bioinformatic Engineering, Graduate School of Information Science and Technology, Osaka University, Suita, Osaka 565-0871, Japan;3. Department of Biotechnology, Graduate School of Engineering, Osaka University, Suita, Osaka 565-0871, Japan;1. Institute of Chemical Technologies and Analytics, Vienna University of Technology, A-1060 Vienna, Austria;2. Department of Protein Biochemistry and Proteomics, Centrum of the Region Hana for Biotechnological and Agricultural Research, Faculty of Sciences, Palacký University, CZ-78371 Olomouc, Czech Republic;3. Christian Doppler Laboratory for Mechanistic and Physiological Methods for Improved Bioprocesses, Institute of Chemical Engineering, Vienna University of Technology, A-1060 Vienna, Austria;1. Faculty of Mechanical Engineering, Politehnica University of Timisoara, 1 Mihai Viteazu avenue, Timisoara, 300222, Romania;2. Faculty of Industrial Chemistry and Environmental Engineering, Politehnica University of Timisoara, 6 Vasile Parvan avenue, Timisoara, 300223, Romania;1. School of Physics, University of Sydney, Sydney, NSW 2006, Australia;2. Charles Perkins Centre, University of Sydney, Sydney, NSW 2006, Australia;3. School of Molecular Bioscience, University of Sydney, Sydney, NSW 2006, Australia;4. Sydney Medical School, University of Sydney, Sydney, NSW 2006, Australia;5. Diabetes and Metabolism Program, Garvan Institute of Medical Research, Darlinghurst, NSW 2010, Australia;6. School of Biotechnology and Biomolecular Sciences, The University of New South Wales Australia, Sydney 2052, Australia;1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, PR China;2. Department of Food Science & Technology, Ebonyi State University, EBSU, P.M.B 053 Abakaliki, Ebonyi State, Nigeria;1. Hubei Collaborative Innovation Center for Advanced Organic Chemical Materials, Key Laboratory for the Synthesis and Application of Organic Functional Molecules, Ministry of Education, College of Chemistry and Chemical Engineering, Hubei University, Wuhan 430062, People''s Republic of China;2. The State Key Laboratory of Bioreactor Engineering and Key Laboratory for Ultrafine Materials of Ministry of Education, Key Laboratory for Ultrafine Materials of Ministry of Education, Engineering Research Centre for Biomedical Materials of Ministry of Education, East China University of Science and Technology, Shanghai 200237, People''s Republic of China;3. CQM—Centro de Química da Madeira, MMRG, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal |
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| Abstract: | Growth and kefiran production rates of Lactobacillus kefiranofaciens were significantly enhanced in a mixed culture with Saccharomyces cerevisiae as compared with those in a pure culture. Because a positive effect on growth and kefiran production of L. kefiranofaciens in a mixed culture was observed, the elucidation of interaction between L. kefiranofaciens and S. cerevisiae may lead to higher productivity. Hence, microbial performance of each strain was investigated and analyzed by a mathematical model. The mathematical model for kefiran fermentation in a mixed culture of L. kefiranofaciens and S. cerevisiae was established, and the impact of S. cerevisiae on cell growth, kefiran formation, and substrate assimilation of L. kefiranofaciens were considered. The behavior of L. kefiranofaciens in a mixed culture was predicted using a developed mathematical model in this work, and the predictions were compared with the results from mixed culture experiments. The overall mathematical model is capable of describing the behavior of S. cerevisiae in a mixed culture as a lactic acid consumer, nitrogen source competitor and protective function inducer for L. kefiranofaciens. Furthermore, the constructed model described the phenomena in mixed cultures under aerobic and anaerobic conditions. Finally, the optimal inoculation ratios of S. cerevisiae to L. kefiranofaciens at 7-fold and 10-fold under aerobic and anaerobic conditions were obtained by applying the mixed culture model, respectively. |
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