Optimization of Saccharomyces boulardii production in solid-state fermentation with response surface methodology
Saccharomyces boulardii preparations are promising probiotics and clinical agents for animals and humans. This work focused on optimizing the nutritional conditions for the production of S. boulardii in solid-state fermentation by using classical and statistical methods. In single-factor experiments...
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| Published in | Biotechnology, biotechnological equipment Vol. 30; no. 1; pp. 173 - 179 |
|---|---|
| Main Authors | , , , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Sofia
Taylor & Francis
02.01.2016
Taylor & Francis Ltd Taylor & Francis Group |
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| Abstract | Saccharomyces boulardii preparations are promising probiotics and clinical agents for animals and humans. This work focused on optimizing the nutritional conditions for the production of S. boulardii in solid-state fermentation by using classical and statistical methods. In single-factor experiments, the S. boulardii production was significantly increased by the addition of glucoamylase and the optimal carbon and nitrogen sources were found to be soluble starch and NH
4
Cl, respectively. The effects of the glucoamylase, soluble starch and NH
4
Cl on S. boulardii production were evaluated by a three-level three-factor Box-Behnken design and response surface methodology (RSM). The maximal yeast count (4.50 ×10
9
CFU/g) was obtained under the optimized conditions (198 U/g glucoamylase, 2.37% soluble starch and 0.9% NH
4
Cl), which was in a good agreement with the predicted value of the model. This study has provided useful information on how to improve the accumulation of yeast cells by RSM. |
|---|---|
| AbstractList | Saccharomyces boulardii preparations are promising probiotics and clinical agents for animals and humans. This work focused on optimizing the nutritional conditions for the production of S. boulardii in solid-state fermentation by using classical and statistical methods. In single-factor experiments, the S. boulardii production was significantly increased by the addition of glucoamylase and the optimal carbon and nitrogen sources were found to be soluble starch and NH4Cl, respectively. The effects of the glucoamylase, soluble starch and NH4Cl on S. boulardii production were evaluated by a three-level three-factor Box–Behnken design and response surface methodology (RSM). The maximal yeast count (4.50 ×109CFU/g) was obtained under the optimized conditions (198 U/g glucoamylase, 2.37% soluble starch and 0.9% NH4Cl), which was in a good agreement with the predicted value of the model. This study has provided useful information on how to improve the accumulation of yeast cells by RSM. Saccharomyces boulardii preparations are promising probiotics and clinical agents for animals and humans. This work focused on optimizing the nutritional conditions for the production of S. boulardii in solid-state fermentation by using classical and statistical methods. In single-factor experiments, the S. boulardii production was significantly increased by the addition of glucoamylase and the optimal carbon and nitrogen sources were found to be soluble starch and NH₄Cl, respectively. The effects of the glucoamylase, soluble starch and NH₄Cl on S. boulardii production were evaluated by a three-level three-factor Box–Behnken design and response surface methodology (RSM). The maximal yeast count (4.50 ×10⁹CFU/g) was obtained under the optimized conditions (198 U/g glucoamylase, 2.37% soluble starch and 0.9% NH₄Cl), which was in a good agreement with the predicted value of the model. This study has provided useful information on how to improve the accumulation of yeast cells by RSM. Saccharomyces boulardii preparations are promising probiotics and clinical agents for animals and humans. This work focused on optimizing the nutritional conditions for the production of S. boulardii in solid-state fermentation by using classical and statistical methods. In single-factor experiments, the S. boulardii production was significantly increased by the addition of glucoamylase and the optimal carbon and nitrogen sources were found to be soluble starch and NH 4 Cl, respectively. The effects of the glucoamylase, soluble starch and NH 4 Cl on S. boulardii production were evaluated by a three-level three-factor Box-Behnken design and response surface methodology (RSM). The maximal yeast count (4.50 ×10 9 CFU/g) was obtained under the optimized conditions (198 U/g glucoamylase, 2.37% soluble starch and 0.9% NH 4 Cl), which was in a good agreement with the predicted value of the model. This study has provided useful information on how to improve the accumulation of yeast cells by RSM. |
| Author | Ling, Huayun Liang, Yunxiang Hu, Yuanliang Zhan, Zhichun Qin, Huanhuan Peng, Nan Dun, Yaohao Zhou, Ying Zhao, Shumiao |
| Author_xml | – sequence: 1 givenname: Yuanliang surname: Hu fullname: Hu, Yuanliang organization: Hubei Key Laboratory of Edible Wild Plants Conservation & Utilization, College of Life Sciences, Hubei Normal University – sequence: 2 givenname: Huanhuan surname: Qin fullname: Qin, Huanhuan organization: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University – sequence: 3 givenname: Zhichun surname: Zhan fullname: Zhan, Zhichun organization: Sunhy Biology Co. Ltd – sequence: 4 givenname: Yaohao surname: Dun fullname: Dun, Yaohao organization: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University – sequence: 5 givenname: Ying surname: Zhou fullname: Zhou, Ying organization: Sunhy Biology Co. Ltd – sequence: 6 givenname: Nan surname: Peng fullname: Peng, Nan organization: Hubei Collaborative Innovation Center for Industrial Fermentation – sequence: 7 givenname: Huayun surname: Ling fullname: Ling, Huayun organization: Sunhy Biology Co. Ltd – sequence: 8 givenname: Yunxiang surname: Liang fullname: Liang, Yunxiang organization: Hubei Collaborative Innovation Center for Industrial Fermentation – sequence: 9 givenname: Shumiao surname: Zhao fullname: Zhao, Shumiao email: shumiaozhao@mail.hzau.edu.cn organization: Hubei Collaborative Innovation Center for Industrial Fermentation |
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| SubjectTerms | Ammonium chloride biotechnology Box-Behnken design carbon Carbon sources Design factors experimental design Fermentation glucan 1,4-alpha-glucosidase Glucoamylase Microbiology nitrogen Nitrogen sources Optimization Probiotics response surface method Response surface methodology Saccharomyces boulardii Saccharomyces cerevisiae var. cerevisiae Solid state Solid state fermentation Starch Statistical methods Yeast yeast count yeasts |
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| Title | Optimization of Saccharomyces boulardii production in solid-state fermentation with response surface methodology |
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