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Vegan Grade Media Component Screening and concentration optimization for the fermentation of the probiotic strain Lactobacillus paracasei IMC 502 ® using Design of Experiment.
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  • Alberto Alfano,
  • Darshankumar Parecha,
  • Donatella Cimini,
  • Chiara Schiraldi
Alberto Alfano
University of Campania Luigi Vanvitelli
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Darshankumar Parecha
University of Campania Luigi Vanvitelli
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Donatella Cimini
Universita degli studi della Campania Luigi Vanvitelli Dipartimento di Scienze e Tecnologie Ambientali Biologiche e Farmaceutiche
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Chiara Schiraldi
University of Campania Luigi Vanvitelli

Corresponding Author:[email protected]

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Abstract

Lactobacillus paracasei IMC 502 ® is a commercially successful probiotic strain. Until now, there are no reports about the most suitable growth media composition for the highest possible biomass production of this strain. The major outcome of the present study is screening and optimization of growth medium using Design of Experiment (DoE) made up with vegan components to be used in the cultivation of this strain. A screening of carbohydrates and of five different non-animal sourced peptones using De Man, Rogosa and Sharpe (MRS) medium as reference, was performed. After the optimization of the most suitable carbon and nitrogen sources, salts, selective agents and surfactant of the typical MRS medium recipe were examined for their effect on biomass yield using the Plackett-Burman model for DOE screening. Sixty runs using Central Composite Design (CCD) for medium optimization were conducted. A second order polynomial regression model was used for analysis of the experimental data. A model with very high coefficient of determination R 2, and adjusted R 2 value higher than 95% was obtained. Model accuracy was equal to 94.11%. By using a vegan optimized culture medium, a biomass yield increase of 65% compared to standard MRS was evaluated in addition a metabolic fingerprint for primary metabolites with special attention to lactic acid as main component. The possibility to obtain viable lactic acid bacteria at high density from vegetable derived nutrients will be of great interest for specific consumer communities, opening the way to establish/follow this approach with other probiotic microorganisms of impact for human health.