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Abstract Aim This study investigates the individual and combined effects of fermentation parameters for improving cell biomass productivity and the resistance to freezing, freeze-drying and freeze-dried storage of Lactobacillus delbrueckii subsp. bulgaricus CFL1. Methods and results Cells were cultivated at different temperatures (42°C and 37°C), pHs (5.8 and 4.8) and harvested at various growth phases (mid-exponential, deceleration and stationary growth phases). Specific acidifying activity was determined after fermentation, freezing, freeze-drying and freeze-dried storage. Multiple regression analyses were performed to identify the effects of fermentation parameters on the specific acidifying activity losses and to generate the corresponding 3D response surfaces. A multi-objective decision approach was applied to optimize biomass productivity and specific acidifying activity. The temperature positively influenced biomass productivity, whereas low pH during growth reduced the loss of specific acidifying activity after freezing and freeze-drying. Furthermore, freeze-drying resistance was favored by increased harvest time. Conclusions Productivity, freezing and freeze-drying resistances of Lactobacillus delbrueckii subsp. bulgaricus CFL1 were differentially affected by the fermentation parameters studied. There was no single fermentation condition that improved both productivity and resistance to freezing and freeze-drying. Thus, Pareto fronts were helpful to optimize productivity and resistance, when cells were grown at 42°C, pH 4.8, and harvested at the deceleration phase. Lactobacillus delbrueckii subsp bulgaricus, fermentation, acidifying activity, freezing, freeze-drying, multiple regression analysis, response surface method, multi-objective optimization, Pareto-front Accepted manuscripts Accepted manuscripts are PDF versions of the author’s final manuscript, as accepted for publication by the journal but prior to copyediting or typesetting. They can be cited using the author(s), article title, journal title, year of online publication, and DOI. They will be replaced by the final typeset articles, which may therefore contain changes. The DOI will remain the same throughout. PDF This content is only available as a PDF. © The Author(s) 2023. Published by Oxford University Press on behalf of Applied Microbiology International. This article is published and distributed under the terms of the Oxford University Press, Standard Journals Publication Model (https://academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model)
Journal of Applied Microbiology – Oxford University Press
Published: Jan 13, 2023
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