Kinetic parameters of lactobacillus plantarum and saccharomyces boulardii growing in a beet molasses culture media

Abstract

Regular consumption of probiotic microorganisms as part of the diet can contribute to improving health and mitigating the effects of metabolic syndrome diseases. Then, it is essential to design production processes for this type of microorganisms, which are optimal from the point of view of production time and cost. This paper presents a study of the effect of using a low-cost culture medium, formulated with beet molasses, which manages to enhance the growth of two types of probiotic microorganisms, Saccharomyces boulardii, and Lactobacillus plantarum. In addition to its effect on cellular biomass growth, a kinetic model for both strains growth is also presented. This model includes factors such as the S. boulardii capability to hydrolyze saccharose into their respective monosaccharides and the inhibition effect of lactic acid production on L. plantarum growth. Finally, a mixed culture production scheme is proposed for both microorganisms, in order to take advantage of the yeast's capability to hydrolyze saccharose, in order not to require the addition of extra glucose to the culture medium.