Czech J. Food Sci., 2025, 43(2):140-151 | DOI: 10.17221/175/2024-CJFS

Kinetic analysis of growth of Lactobacillus delbrueckii subsp. bulgaricus WDCM 00102 in algae-based mediumOriginal Paper

Ivo Ganchev1
1 Faculty of Technics and Technologies of Yambol, Trakia University of Stara Zagora, Yambol, Bulgaria

An unstructured mathematical model is proposed to describe the fermentation kinetics of growth, lactic acid production, pH and sugar consumption by Lactobacillus delbrueckii subsp. bulgaricus WDCM 00102 (National Bank for Industrial Microorganisms and Cell Cultures, Sofia, Bulgaria) as a function of the buffering capacity and initial dry matter concentration of pretreated biomass of Spirulina platensis (Arthrospira platensis) ('Simbiotex' Ltd., Sofia, Bulgaria) in the culture media. Initially the experimental data of L. delbrueckii subsp. bulgaricus WDCM 00102 fermentations in algae-based media with different buffering capacities and dry matter concentrations were fitted to a set of primary models. Later the parameters obtained from these models were used to establish mathematical relationships with the independent variables tested. The models were validated with 6 fermentations of L. delbrueckii subsp. bulgaricus WDCM 00102 in different algae-based media. In most cases, the proposed models adequately describe the biochemical changes taking place during fermentation and are a promising approach for the formulation of algae-based probiotic foods.

Keywords: Lactobacillus; probiotics; growth study; algae; buffering capacity; dry matter concentration

Received: September 10, 2024; Revised: February 16, 2025; Accepted: March 12, 2025; Prepublished online: April 16, 2025; Published: April 30, 2025  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Ganchev I. Kinetic analysis of growth of Lactobacillus delbrueckii subsp. bulgaricus WDCM 00102 in algae-based medium. Czech J. Food Sci. 2025;43(2):140-151. doi: 10.17221/175/2024-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Barroso E., Montilla A., Corzo N., Peláez C., Martínez-Cuesta M.C., Requena T. (2016): Effect of lactulose-derived oligosaccharides on intestinal microbiota during the shift between media with different energy contents. Food Research International, 89: 302-308. Go to original source... Go to PubMed...
    2. Charalampopoulos D., Vázquez J., Pandiella S. (2009): Modelling and validation of Lactobacillus plantarum fermentations in cereal-based media with different sugar concentrations and buffering capacities. Biochemical Engineering Journal, 44: 96-105. Go to original source...
    3. Ghimire A., Sah A.K., Poudel R. (2020): Kinetics and modelling of growth and lactic acid production in Gundruk, a Himalayan fermented vegetable dish. Food Science & Nutrition, 8: 5591-5600. Go to original source... Go to PubMed...
    4. Górska A., Przystupski D., Niemczura M., Kulbacka J. (2019): Probiotic bacteria: A promising tool in cancer prevention and therapy. Current Microbiology, 76: 939-949. Go to original source... Go to PubMed...
    5. Hamouda R.A., Hamza H.A., Salem M.L., Kamal S., Alhasani R.H., Alsharif I., Mahrous H., Abdella A. (2022): Synergistic hypolipidemic and immunomodulatory activity of Lactobacillus and Spirulina platensis. Fermentation, 8: 220-239. Go to original source...
    6. Jain M., Gupta K., Jain P. (2014): Significance of probiotics and prebiotics in health and nutrition. Malaya. Journal of Biosciences, 1: 181-195.
    7. Mays Z., Nair N. (2018): Synthetic biology in probiotic lactic acid bacteria: At the frontier of living therapeutics. Current Opinion in Biotechnology, 53: 224-231. Go to original source... Go to PubMed...
    8. Mokoena M. (2017): Lactic acid bacteria and their bacteriocins: Classification, biosynthesis and applications against Uropathogens: A Mini-Review. Molecules, 22: 1255. Go to original source... Go to PubMed...
    9. Mora-Villalobos J., Montero-zamora J., Barboza N., Rojas-Garbazo C., Usaga J., Redondo-Solano M., Schroedter L., Olszewska-Widdrat A., López-Gómez J.P. (2020): Multi-product lactic acid bacteria fermentations: A Review. Fermentation, 6: 23-44. Go to original source...
    10. Novoselova D., Stoyanova L. (2021): Optimisation of the storage method of Lactococcus lactis ssp. lactis strains to stabilise their probiotic potential. Journal of Microbiology and Experimentation, 9: 4-7. Go to original source...
    11. O'Sullivan L., Murphy B., Mcloughlin P., Duggan P., Lawlor P. (2010): Prebiotics from marine macro-algae for human and animal health applications. Marine Drugs, 8: 2038-2064. Go to original source... Go to PubMed...
    12. Parada J.L., Zulpa De Caire G., Zaccaro De Mulé M., De Cano S.M. (2014): Lactic acid bacteria growth promoters from Spirulina platensis. International Journal of Food Microbiology, 45: 225-228. Go to original source... Go to PubMed...
    13. Patel A.K., Singhania R.R., Awasthi M.K., Varjani S., Bhatia S., Tsai M., Hsieh S., Chen C., Dong C. (2021): Emerging prospects of macro and microalgae as prebiotic. Microbial Cell Factories, 20: 112-128. Go to original source... Go to PubMed...
    14. Schepers A., Thibault J., Lacroix C. (2002): Lactobacillus helveticus growth and lactic acid production during pH-controlled batch cultures in whey permeate/yeast extract medium. Part I. Multiple factor kinetic analysis. Enzyme and Microbial Technology, 30: 176-186. Go to original source...
    15. Tabasco R., de Palencia P.F., Fontecha J., Peláez C., Requena T. (2014): Competition mechanisms of lactic acid bacteria and bifidobacteria: Fermentative metabolism and colonisation. LWT - Food Science and Technology, 55: 680-684. Go to original source...
    16. Terpou А., Papadaki А., Lappa I., Kachrimanidou V., Bosnea L., Kopsahelis N. (2019): Probiotics in food systems: Significance and emerging strategies towards improved viability and delivery of enhanced beneficial value. Nutrients, 11: 1591-1623. Go to original source... Go to PubMed...
    17. Tymczyszyn E.E., Gerbino E., Illanes A., Gómez-Zavaglia A. (2011): Galacto- oligosaccharides as protective molecules in the preservation of Lactobacillus delbrueckii subsp. bulgaricus. Cryobiology, 62: 123-129. Go to original source... Go to PubMed...
    18. Vrancken G., Rimaux T., De Vuyst L., Leroy F. (2008): Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem. International Journal of Food Microbiology, 128: 58-66. Go to original source... Go to PubMed...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content