STATISTICAL OPTIMIZATION OF CULTIVATION CONDITIONS FOR SACCHAROMYCES BOULARDII VIA CENTRAL COMPOSITE DESIGN
Saccharomyces boulardii (S. boulardii) is used in many countries as both a preventive and therapeutic agent for diarrhea and other gastrointestinal disorders caused by the administration of antimicrobial agents. However, there are few reports on its culture conditions. Therefore, the aim of this...
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2020-06-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202002&vol=2&aid=5107 |
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| author | Guowei Shu Xin Yang Li Chen Dan Huang Zhangteng Lei He Chen |
| author_facet | Guowei Shu Xin Yang Li Chen Dan Huang Zhangteng Lei He Chen |
| author_sort | Guowei Shu |
| collection | DOAJ |
| description | Saccharomyces boulardii (S. boulardii) is used in many
countries as both a preventive and therapeutic agent for diarrhea and other
gastrointestinal disorders caused by the administration of antimicrobial agents.
However, there are few reports on its culture conditions. Therefore, the aim of
this study was to optimize the cultivation conditions of S. boulardii by single
factor experiment and central composite design of Response Surface
Methodology (RSM). The effects of temperature (28, 31, 34, 37, 41 °C), initial
pH value (2, 4, 6, 8 and 10), liquid loading (25, 50, 75, 100 and 125 mL in 250
mL triangular flask), inoculum size (1, 3, 5, 7 and 9 %), and shaking speed
(140, 160, 180, 200, 220 rot∙min-1) were investigated. Among these variables,
the combination of 37 °C temperature, 6.4 the initial pH value, 250 mL
triangular flask with 52 mL medium volume, 3 % inoculum size, and 181
rot∙min-1 shaking speed were found to be the most suitable cultivation
conditions. Under the optimized conditions, the maximal yeast count was
(1.81±0.06)×108
CFU∙mL-1, which was in a good agreement with the predicted
value of the model. This study has provided useful information on how to
improve the viable cells of yeast cells for S. boulardii culture. |
| format | Article |
| id | doaj-art-3a00d19f827c42c38a70f83f3f69798d |
| institution | DOAJ |
| issn | 1582-540X 1582-540X |
| language | English |
| publishDate | 2020-06-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj-art-3a00d19f827c42c38a70f83f3f69798d2025-08-20T03:09:44ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X1582-540X2020-06-01212227242STATISTICAL OPTIMIZATION OF CULTIVATION CONDITIONS FOR SACCHAROMYCES BOULARDII VIA CENTRAL COMPOSITE DESIGNGuowei Shu0 Xin Yang1Li Chen2 Dan Huang3 Zhangteng Lei4He Chen5Shaanxi University of Science & Technology, School of Food and Biological Engineering, Xi’an, China Shaanxi University of Science & Technology, School of Food and Biological Engineering, Xi’an, China Shaanxi Normal University, College of Food Engineering and Nutritional Science, Xi’an, PR China Department of Research and Development, Shaanxi Pucheng Shiyang Feed Co. Ltd., Xi’an, China Shaanxi University of Science & Technology, School of Food and Biological Engineering, Xi’an, China Shaanxi University of Science & Technology, School of Food and Biological Engineering, Xi’an, China Saccharomyces boulardii (S. boulardii) is used in many countries as both a preventive and therapeutic agent for diarrhea and other gastrointestinal disorders caused by the administration of antimicrobial agents. However, there are few reports on its culture conditions. Therefore, the aim of this study was to optimize the cultivation conditions of S. boulardii by single factor experiment and central composite design of Response Surface Methodology (RSM). The effects of temperature (28, 31, 34, 37, 41 °C), initial pH value (2, 4, 6, 8 and 10), liquid loading (25, 50, 75, 100 and 125 mL in 250 mL triangular flask), inoculum size (1, 3, 5, 7 and 9 %), and shaking speed (140, 160, 180, 200, 220 rot∙min-1) were investigated. Among these variables, the combination of 37 °C temperature, 6.4 the initial pH value, 250 mL triangular flask with 52 mL medium volume, 3 % inoculum size, and 181 rot∙min-1 shaking speed were found to be the most suitable cultivation conditions. Under the optimized conditions, the maximal yeast count was (1.81±0.06)×108 CFU∙mL-1, which was in a good agreement with the predicted value of the model. This study has provided useful information on how to improve the viable cells of yeast cells for S. boulardii culture.http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202002&vol=2&aid=5107cultivation conditionsoptimizationsaccharomyces boulardiiviable counts |
| spellingShingle | Guowei Shu Xin Yang Li Chen Dan Huang Zhangteng Lei He Chen STATISTICAL OPTIMIZATION OF CULTIVATION CONDITIONS FOR SACCHAROMYCES BOULARDII VIA CENTRAL COMPOSITE DESIGN Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry cultivation conditions optimization saccharomyces boulardii viable counts |
| title | STATISTICAL OPTIMIZATION OF CULTIVATION CONDITIONS FOR SACCHAROMYCES BOULARDII VIA CENTRAL COMPOSITE DESIGN |
| title_full | STATISTICAL OPTIMIZATION OF CULTIVATION CONDITIONS FOR SACCHAROMYCES BOULARDII VIA CENTRAL COMPOSITE DESIGN |
| title_fullStr | STATISTICAL OPTIMIZATION OF CULTIVATION CONDITIONS FOR SACCHAROMYCES BOULARDII VIA CENTRAL COMPOSITE DESIGN |
| title_full_unstemmed | STATISTICAL OPTIMIZATION OF CULTIVATION CONDITIONS FOR SACCHAROMYCES BOULARDII VIA CENTRAL COMPOSITE DESIGN |
| title_short | STATISTICAL OPTIMIZATION OF CULTIVATION CONDITIONS FOR SACCHAROMYCES BOULARDII VIA CENTRAL COMPOSITE DESIGN |
| title_sort | statistical optimization of cultivation conditions for saccharomyces boulardii via central composite design |
| topic | cultivation conditions optimization saccharomyces boulardii viable counts |
| url | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202002&vol=2&aid=5107 |
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