Alternative culture medium design for biomass production of autochthonous meat starter Latilactobacillus sakei sp. sakei ACU-2

GALANTE, NADIA S.; PALAVECINO, NOELIA Z.; CAMPOS C. A.; CAYRÉ, M.E.; CASTRO M.

Scientific Reports

Springer Nature

Año: 2023

The autochthonous strain Latilactobacillus sakei sp. sakei ACU-2 was selected as a meat starter culture for dry sausage production. Transferring this strain from laboratory scale to industry requires an increase in biomass production, while lowering the cost of the process. In this study a combination of optimization techniques was applied in order to design a competitive food-grade fermentation medium to enhance biomass production of L. sakei ACU-2. One variable at a time, Plackett-Burman design, and mixture design for nitrogen source selection were performed to suit the strain nutritional requirements. MRS broth analytical ingredients were replaced by industrial-grade substrates (cerelose) and by-products (hydrolyzed whey protein concentrate and soy peptone) to achieve higher biomass values. The optimization sequence performed in this study proved to be appropriate to design a low-cost food grade culture medium for biomass production of the selected strain. A reduction of …% of the cost of the culture medium was achieved The accomplished balance between alternative and chemical defined components in the optimized formulation will help to lessen the yield variation among batches in future scale-ups fermentation processes.