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Response surface optimization of the cultivation conditions and medium components for the production of folate by Streptococcus thermophilus

Published online by Cambridge University Press:  19 May 2010

Ramya Iyer ,
Sudhir Kumar Tomar  and
Ashish Kumar Singh
Ramya Iyer
Affiliation:
Dairy Microbiology Division, National Dairy Research Institute, Karnal, India
Sudhir Kumar Tomar*
Affiliation:
Dairy Microbiology Division, National Dairy Research Institute, Karnal, India
Ashish Kumar Singh
Affiliation:
Dairy Technology Division, National Dairy Research Institute, Karnal, India
*
*For correspondence; e-mail: [email protected]
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Abstract

Optimization of the cultivation conditions and medium components for folate production by the highest folate producing Streptococcus thermophilus strain RD102 was carried out using a 23 central composite design and surface modelling method of response surface methodology. As folate production was observed to be growth-associated, hence the desired responses selected for the optimization were both folate production and growth. The selected factors based on preliminary investigations were incubation period, concentrations of p-amino benzoic acid (PABA) the growth precursor, and lactose as carbon source. The optimum concentrations of PABA and lactose were found to be 300 μm and 3% respectively at 72 h incubation. The optimized conditions resulted in an increase in folate production by 26% compared with control conditions (0% PABA and lactose at 37°C). Using the method of experimental factorial design and response surface analysis, it was possible to determine optimal operating conditions to obtain a higher folate production by Strep. thermophilus. Therefore, this study constitutes a step in developing strategies to modulate the folate level to a higher level.

Keywords

folateStreptococcus thermophilusresponse surface methodologyp-amino benzoic acidlactoseincubation period
Type
Research Article
Information
Journal of Dairy Research , Volume 77 , Issue 3 , August 2010 , pp. 350 - 356
Copyright
Copyright © Proprietors of Journal of Dairy Research 2010

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