Skip to main content
SpringerLink
Log in

Optimization of Culture Conditions for Fermentation of Soymilk Using Lactobacillus casei by Response Surface Methodology

  • Published:
Probiotics and Antimicrobial Proteins Aims and scope Submit manuscript

Abstract

Soymilk was fermented with Lactobacillus casei, and statistical experimental design was used to investigate factors affecting viable cells of L. casei, including temperature, glucose, niacin, riboflavin, pyridoxine, folic acid and pantothenic acid. Initial screening by Plackett-Burman design revealed that among these factors, temperature, glucose and niacin have significant effects on the growth of L. casei. Further optimization with Box-Behnken design and response surface analysis showed that a second-order polynomial model fits the experimental data appropriately. The optimum conditions for temperature, glucose and niacin were found to be 15.77 °C, 5.23 and 0.63 g/L, respectively. The concentration of viable L. casei cells under these conditions was 8.23 log10 (CFU/mL). The perfect agreement between the observed values and the values predicted by the equation confirms the statistical significance of the model and the model’s adequate precision in predicting optimum conditions.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  1. Aasen IM, Møretrø T, Katla T, Axelsson L, Størrø I (2000) Influence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687. Appl Microbiol Biotechnol 53:159–166

    Article  CAS  Google Scholar 

  2. Adamberg K, Kask S, Laht TM, Paalme T (2003) The effect of temperature and pH on the growth of lactic acid bacteria: a pH-auxostat study. Int J Food Microbiol 75:171–183

    Article  Google Scholar 

  3. Amrane A, Prigent Y (1994) Lactic acid production from lactose in batch culture: analysis of the data with the help a mathematical model; relevance for nitrogen source and preculture assessment. Appl Microbiol Biotechnol 40:644–649

    Article  CAS  Google Scholar 

  4. Angeles AG, Marth EH (1971) Growth and activity of lactic acid bacteria in soymilk, I: growth and acid production. J Milk Food Technol 4:30–36

    Google Scholar 

  5. Baken KA, Ezendam J, Gremmer ER, de Klerk A, Pennings JLA, Matthee B, Peijnenburg AACM, van Loveren H (2006) Evaluation of immunomodulation by Lactobacillus casei Shirota: Immune function, autoimmunity and gene expression. Int J Food Microbiol 112:8–18

    Article  CAS  Google Scholar 

  6. Box GEP, Behnken DW (1960) Some new three level designs for the study of quantitative variables. Technometrics 2:455–475

    Article  Google Scholar 

  7. Boylston TD, Vinderola CG, Ghoddusi HB, Reinheimer JA (2004) Incorporation of bifidobacteria into cheeses: challenges and rewards. Int Dairy J 14:375–387

    Article  CAS  Google Scholar 

  8. Božanić R, Pletikapić G, Lovković S (2008) Influence of temperature and glucose addition on growth and survival of bacteria from BCT culture in soymilk. Mljekarstvo 58:171–179

    Google Scholar 

  9. Bressani R, Elias LG (1968) Processed vegetable protein mixtures for human consumption in developing countries. In: Chichester CO, Mark EM, Stewart GF (eds) Advances in food research, vol 16. Academic Press, New York, pp 1–103

    Chapter  Google Scholar 

  10. Champagne CP, Gardner NJ, Roy D (2005) Challenges in the addition of probiotic cultures to foods. Crit Rev Food Sci Nutr 45(1):61–84

    Article  CAS  Google Scholar 

  11. Chapat L, Chemin K, Dubois B, Bourdet-Sicard R, Kaiserlian D (2004) Lactobacillus casei reduces CD8 + T cell-mediated skin inflammation. Eur J Immunol 34:2520–2528

    Article  CAS  Google Scholar 

  12. Chou CC, Hou JW (2000) Growth of bifidobacteria in soymilk and their survival in the fermented soymilk drink during storage. Int J Food Microbiol 56:113–121

    Article  CAS  Google Scholar 

  13. Chumchuere S, Robinson RK (1999) Selection of starter cultures for the fermentation of soya milk. Food Microbiol 16:129–137

    Article  CAS  Google Scholar 

  14. Dai Q, Franke AA, Jin F, Shu XO, Herbert JR, Custer LJ, Cheng J, Gao YT, Zheng W (2002) Urinary excretion of phytoestrogens and risk of breast cancer among Chinese women in Shanghai. Cancer Epidemiol Biomarkers Prev 11:815–821

    CAS  Google Scholar 

  15. Dave RI, Shah NP (1998) Ingredient supplementation effects on viability of probiotic bacteria in yougurt. J Dairy Sci 81:2804–2816

    Article  CAS  Google Scholar 

  16. Demonty I, Lamarche B, Jones PJH (2003) Role of isoflavones in the hypocholesterolemic effect of soy. Nutr Rev 61:189–203

    Article  Google Scholar 

  17. Desai KM, Akolkar SK, Badhe YP, Tambe SS, Lele SS (2006) Optimization of fermentation media for exopolysaccharide production from Lactobacillus plantarum using artificial intelligence-based techniques. Process Biochem 41:1842–1848

    Article  CAS  Google Scholar 

  18. Hou JW, Yu RC, Chou CC (2000) Changes in some components of soymilk during fermentation with bifidobacteria. Food Res Int 33:393–397

    Article  CAS  Google Scholar 

  19. Ishikava H, Akedo I, Otani T, Suzuki T, Nakamura T, Takeyama I, Ishigura S, Miyaoka E, Sobue T, Kakizoa T (2005) Randomized trail of dietary fiber and Lactobacillus casei administration for prevention of colorectal tumors. Int J Cancer 116:762–767

    Article  Google Scholar 

  20. John RP, Nampoothiri KM, Syamaprasad N, Pandey A (2005) L-lactic acid production using Lactobacillus casei in solid-state fermentation. Biotechnol Lett 27:1685–1688

    Article  Google Scholar 

  21. John RP, Nampoothiri KM, Pandey A (2006) Solid-state fermentation for L-lactic acid production from agro wastes using Lactobacillus delbrueckii. Process Biochem 41:759–763

    Article  CAS  Google Scholar 

  22. Kailasapthy K, Chin J (2000) Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidophilus and bifidobacterium spp. Immunol Cell Biol 78:80–88

    Article  Google Scholar 

  23. Kato I, Endo-Tanaka K, Yokokura T (1998) Suppressive effects of the oral administration of Lactobacillus casei on type II collagen-induced arthritis in DBA/1 mice. Life Sci 63:635–644

    Article  CAS  Google Scholar 

  24. Kneifel W, Holub S, Wirthmann M (1989) Monitoring of B-complex vitamins in yoghurt during fermentation. J Dairy Res 56:651–656

    Article  CAS  Google Scholar 

  25. Kristo E, Biliaderis GC, Tzanetakis N (2003) Modelling of rheological, microbiological and acidification properties of a fermented milk product containing a probiotic strain of Lactobacillus paracasei. J Dairy Res 13:517–528

    Article  CAS  Google Scholar 

  26. Lin CY, Tsai ZY, Cheng IC, Lin SH (2005) Effect of fermented soy milk on liver lipid under oxidative stress. World J Gastroenterol 11:7355–7358

    CAS  Google Scholar 

  27. Lourens-Hattingh A, Viljoen CB (2001) Yoghurt as probiotic carrier food. Int Dairy J 11:1–17

    Article  Google Scholar 

  28. Macedo RF, Freitas RJF, Pandey A, Soccol CR (1999) Production and shelf-life studies of low cost beverage with soymilk, buffalo cheese whey and cow milk fermented by mixed cultures of Lactobacillus casei spp. Shirota and Bifidobacterium adolescentis. J Basic Microbiol 39:243–251

    Article  CAS  Google Scholar 

  29. Messina M, Descheemaker K Jr, Erdman JW (1998) The role of soy in preventing and treating chronic disease. Am J Clin Nutr 68:1329

    Google Scholar 

  30. Mishra V, Prasad DN (2005) Application of in vitro methods for selection of Lactobacillus casei strains as potential probiotics. Int J Food Microbiol 103:109–115

    Article  Google Scholar 

  31. Mital BK, Steinkraus KH, Naylor HB (1974) Growth of lactic acid bacteria in soymilks. J Food Sci 39:1018–1022

    Article  CAS  Google Scholar 

  32. Munro IC, Harwood M, Hlywka JJ, Stephen AM, Doull J, Flamm WG (2003) Soy isoflavones: a safety review. Nutr Rev 61:1–33

    Article  Google Scholar 

  33. Myers RH, Montgomery D (2002) Response surface methodology: process and product optimization using designed experiments, 2nd edn. Wiley, New York, pp 1–17

    Google Scholar 

  34. Otieno DO, Ashton JF, Shah NP (2005) Stability of β-glucosidase activity produced by Bifidobacterium and Lactobacillus spp. In fermented soymilk during processing and storage. J Food Sci 70:236–241

    Article  Google Scholar 

  35. Pham T, Shah N (2008) Skim milk powder supplementation affects lactose utilization, microbial survival and biotransformation of isoflavone glycosides to isoflavone aglycones in soymilk by Lactobacillus. Food Microbiol 25:653–661

    Article  CAS  Google Scholar 

  36. Plackett RL, Burman JP (1946) The design of optimum multifactorial experiments. Biometrica 33:305–325

    Article  Google Scholar 

  37. Rekha CR, Vijayalakshmi G (2010) Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast. J Appl Micobiol 109:1198–1208

    Article  CAS  Google Scholar 

  38. Rogosa M, Franklin JG, Perry KD (1961) Correlation of the vitamin requirements with cultural and biochemical characters of Lactobacillus subsp. J Gen Microbiol 24:473–482

    Google Scholar 

  39. Sanders ME (1997) Lactic acid bacteria as promoters of human health. In: Goldberg L (ed) Functional foods. Chapman and Hall, New York, pp 294–322

    Google Scholar 

  40. Scalabrini P, Rossi M, Spettoli P, Matteuzzi D (1998) Characterization of Bifidobacterium strains for use in soymilk fermentation. Int J Food Microbiol 39:213–219

    Article  CAS  Google Scholar 

  41. Shah NP (2000) Probiotic bacteria: selective enumeration and survival in dairy foods. J Dairy Sci 83:894–907

    Article  CAS  Google Scholar 

  42. Shirai K, Pedraza G, Mercedes GD, Marshal VME, Moiseev SR, Garibay MG (1992) Production of a yogurt-like product from plant foodstuffs and whey substrate preparation and fermentation. J Sci Food Agric 59:199–204

    Article  CAS  Google Scholar 

  43. Stanton C, Gardiner G, Lynch PB, Collins JK, Fitzgerald G, Ross RP (1998) Probiotic cheese. Int Dairy J 8:491–496

    Article  CAS  Google Scholar 

  44. Tamine AY, Marshal VME, Robinson RK (1995) Microbiological and technological aspects of milk fermented by bifidobacteria. J Dairy Res 62:151–187

    Article  Google Scholar 

  45. Telang AM, Joshi VS, Sutar N, Thorat BN (2010) Enhancement of biological properties of soymilk by fermentation. Food Biotechnol 24:375–387

    Article  CAS  Google Scholar 

  46. Thompson J, Gentry-Weeks CR (1994) Métabolisme des sucres par les bactéries lactiques. In: de Roissat H, Luquet FM (eds) Bactéries Lactiques Aspects Fondamentaux et Technologiques. Lorica, France

    Google Scholar 

  47. Waladkhani AR, Clemens MR (1998) Effect of dietary phytochemicals on cancer development. Int J Mol Med 1:747–753

    CAS  Google Scholar 

  48. Wang YJ, Yu RC, Chou CC (2002) Growth and survival of bifidobacteria and lactic acid bacteria during the fermentation and storage of cultured soymilk drink. Food Microbiol 19:501–508

    Article  Google Scholar 

  49. Wang YJ, Yu RC, Yang HY, Chou CC (2003) Sugar and acid contents in soymilk fermented with lactic acid bacteria alone or simultaneously with bifidobacteria. Food Microbiol 20:333–338

    Article  Google Scholar 

  50. Yang H, Zhang L (2009) Changes in some components of soymilk during fermentation with the basidiomycete Ganoderma lucidum. Food Chem 112:1–5

    Article  Google Scholar 

  51. Yu L, Lei T, Ren X, Pei X, Feng Y (2008) Response surface optimization of L-(+)-lactic acid production using corn steep liquor as an alternative nitrogen source by Lactobacillus rhamnosus CGMCC 1466. Biochem Eng J 39:496–502

    Article  CAS  Google Scholar 

Download references

Acknowledgments

We would like to thank the research council of the Tehran University of Medical Sciences for financial support.

Author information

Authors and Affiliations

  1. Department of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, 14155-6451, Tehran, Iran

    Feriyar Khoshayand, Sanaz Goodarzi & Mohammad Reza Khoshayand

  2. Pharmaceutical Quality Assurance Research Center, Tehran University of Medical Sciences, 14155-6451, Tehran, Iran

    Mohammad Reza Khoshayand

  3. Department of Pharmaceutical Biotechnology and Biotechnology Research Center, Faculty of Pharmacy, Tehran University of Medical Sciences, 14155-6451, Tehran, Iran

    Ahmad Reza Shahverdi

  4. Department of Obstetrics and Gynecology, Imam Hossein Hospital, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Sanaz Goodarzi

Authors
  1. Feriyar Khoshayand
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Sanaz Goodarzi
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ahmad Reza Shahverdi
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Mohammad Reza Khoshayand
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mohammad Reza Khoshayand.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Khoshayand, F., Goodarzi, S., Shahverdi, A.R. et al. Optimization of Culture Conditions for Fermentation of Soymilk Using Lactobacillus casei by Response Surface Methodology. Probiotics & Antimicro. Prot. 3, 159–167 (2011). https://doi.org/10.1007/s12602-011-9079-2

Download citation

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12602-011-9079-2

Keywords

Search

Navigation