Abstract
This study focused on the optimization of key process parameters for maximizing kefir grain biomass yield using statistical methodology. A response surface methodology (RSM) was developed to describe the effects of whey lactose and yeast concentrations, temperature and pH on increases in kefir grain biomass using cheese whey as a fermentation medium. Initially, one factor at a time was applied to evaluate the effect of different nitrogen sources. The results showed that the concentration of yeast extract significantly influenced the biomass increase. Then, a 24 full-factorial central composite design was used to optimize the process conditions. By using multiple regression analysis, the experimental data were fitted to a second-order polynomial model. RSM analysis indicated good correlation between experimental and predicted values. The most suitable combination of variables for higher biomass increase (76.13%) was 88.4 and 21.3 g/l, 5.2, and 20 °C for concentration of whey lactose, concentration of yeast extract, pH, and temperature, respectively. At these optimal conditions, biomass increased by 81.34%, which was close to the amount predicted by the model.
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This work was partially supported financially by the Department of Food Science and Engineering, Agricultural Engineering Faculty, University of Tehran.
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Ghasemlou, M., Khodaiyan, F. & Gharibzahedi, S.M.T. Enhanced Production of Iranian Kefir Grain Biomass by Optimization and Empirical Modeling of Fermentation Conditions Using Response Surface Methodology. Food Bioprocess Technol 5, 3230–3235 (2012). https://doi.org/10.1007/s11947-011-0575-x
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DOI: https://doi.org/10.1007/s11947-011-0575-x