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Biotechnology and Bioprocess Engineering

, Volume 17, Issue 4, pp 827–834 | Cite as

Optimization of medium composition for improving biomass production of Lactobacillus plantarum Pi06 using the Taguchi array design and the Box-Behnken method

  • Chin-Fa Hwang
  • Jen-Han Chang
  • Jer-Yiing Houng
  • Cheng-Chih Tsai
  • Chien-Ku Lin
  • Hau-Yang Tsen
Research Paper

Abstract

An immune-enhancing strain, Lactobacillus plantarum Pi06, isolated from a healthy infant was used for biomass production following optimization of the medium in shake-flask culture. Preliminary studies showed that commercial MRS medium and cultivation under static conditions generated higher biomass production than four other tested media with or without a shaking condition. The selected medium composition, consisting of glucose, yeast extract, soy peptone, ammonium citrate, and corn steep liquor, was further optimized using a systematic method that integrated the Taguchi array design and the Box-Behnken method. The response effects of these factors were first investigated using Taguchi design under an L 16 (45) array. The suggested medium composition, derived from Statistica 7.1 using the Taguchi design, was applied to cultivate cells and a biomass of 7.16 g dry cell weight (DCW)/L was obtained. Response surface methodology based on the Box-Behnken method for the three response variables of glucose, yeast extract, and corn steep liquor was then used to further increase the biomass level to 8.94 g DCW/L. The resulting optimum medium consisted of 35 g/L glucose, 35 g/L yeast extract, and 40 mL/L corn steep liquor. Compared with the initial medium, the biomass yield was improved from 4.31 to 8.94 g DCW/L, an enhancement of approximately 107%.

Keywords

medium optimization biomass production Lactobacillus plantarum Taguchi array design Box-Behnken method 

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Copyright information

© The Korean Society for Biotechnology and Bioengineering and Springer-Verlag Berlin Heidelberg 2012

Authors and Affiliations

  • Chin-Fa Hwang
    • 1
  • Jen-Han Chang
    • 1
  • Jer-Yiing Houng
    • 2
  • Cheng-Chih Tsai
    • 1
  • Chien-Ku Lin
    • 1
  • Hau-Yang Tsen
    • 1
  1. 1.Department of Food Science and TechnologyHungkuang UniversityTaichungTaiwan
  2. 2.Department of Chemical EngineeringI-Shou UniversityKaohsiungTaiwan

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