Boosting the growth of the probiotic strain Lactobacillus paracasei ssp. paracasei F19
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ORIGINAL PAPER
Boosting the growth of the probiotic strain Lactobacillus paracasei ssp. paracasei F19 Desideria Brignone1 · Pia Radmann1 · Jürgen Behr1,2 · Rudi F. Vogel1
Received: 14 November 2016 / Revised: 2 February 2017 / Accepted: 10 February 2017 © Springer-Verlag Berlin Heidelberg 2017
Abstract Single so-called booster substances were added to the fermentation medium of the probiotic strain Lactobacillus (L.) paracasei ssp. paracasei F19 to enhance its growth. A wide screening was carried out in microtiter plates and a statistical analysis of the growth parameters was performed. CFU counts were used to correlate the increase in O D590nm with the increase in viable cell number. Sodium ascorbate, sodium pyruvate, manganese sulfate and cysteine had a remarkable boosting effect on the growth of L. paracasei F19. Three of the boosters increased the growth rate of the strain and led to a higher cell density and biomass yield in laboratory conditions. Cysteine significantly shortened the lag phase, therefore reducing the fermentation times. The boosters were tested on four additional Lactobacillus species and their growth boosting activity was retained. To investigate whether the growth boosters could improve the tolerance of L. paracasei F19 to the adverse condition in the GI tract, additional tests were performed. Sodium ascorbate and sodium pyruvate exerted a certain antioxidant effect, as they improved the tolerance
Communicated by Erko Stackebrandt. Electronic supplementary material The online version of this article (doi:10.1007/s00203-017-1352-7) contains supplementary material, which is available to authorized users. * Jürgen Behr [email protected] 1
Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
2
Present Address: Bavarian Center for Biomolecular Mass Spectrometry, Technische Universität München, Gregor‑Mendel Str. 4, 85354 Freising, Germany
of L. paracasei F19 to H2O2. Sodium ascorbate enhanced the growth of the strain in low pH. Keywords Lactobacillus paracasei ssp. paracasei F19 · Probiotics · Growth booster · Biomass · Fitness
Introduction Yoghurt and fermented milks represent the larger portion of the functional food industry, for a world market value of billions of dollars (Figueroa-Gonzalez et al. 2011). Nowadays selected probiotic cultures are added to such fermented dairy products to confer predicted health benefits to the host (Parvez et al. 2006). Lactobacillus (L.) paracasei ssp. paracasei F19 has been available as a commercial probiotic for many years. The strain belongs to the family of lactic acid bacteria with a homofermentative metabolism, converting almost quantitatively glucose to lactic acid. Commercial probiotic strains have to meet safety, functional and technological requirements. Safety aspects include identification at the strain level, non-pathogenicity and preferably human origin specifications (Saxelin et al. 1999; Aureli et al. 2011). Members of the genus Lactobacillus, although occasionally encountered as cl
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