Response surface optimization of the cultivation conditions and medium composition a novel probiotic strain Bacillus pumilus STF26

D. Han, N. O. San, P. Angun, O. C. Onarman Umu, Ali Demirci, T. Tekinay

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Probiotics have been widely used in aquaculture as a controlling disease, enhancing immune responses, providing nutrients, and improving water quality. The use of Bacillus species as probiotics is expanding rapidly with increasing number of studies. Optimization of cultivation conditions and the medium composition for the improvement of novel potential probiotic strain Bacillus pumilus STF26 was performed by using response surface methodology (RSM). Factors optimized were temperature, pH and the concentrations of dextrose, yeast extract, KH2PO4 and MgSO4.7H2O. The optimum values are found as 30.9°C, 6.9, 20% (w/v), for temperature, pH and the concentrations of dextrose and 1.526% (w/v), 0.1% (w/v) and 0.5% (w/v), for yeast extract, KH2PO4 and MgSO4.7H2O, respectively. As a result, maximum biomass at optimum conditions was 10.42 g/L, which is nearly 2.5 times higher when compared to the one obtained by using Luria Broth medium at optimized temperature and pH values.

Original languageEnglish (US)
Pages (from-to)1355-1361
Number of pages7
JournalInternational Food Research Journal
Volume21
Issue number4
StatePublished - Jan 1 2014

Fingerprint

Bacillus pumilus
Probiotics
probiotics
yeast extract
Temperature
Yeasts
Glucose
Aquaculture
temperature
glucose
Water Quality
Immune System Diseases
Bacillus (bacteria)
response surface methodology
Biomass
Bacillus
aquaculture
water quality
immune response
Food

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

@article{e4942c210b044d91addb88ff98233fc1,
title = "Response surface optimization of the cultivation conditions and medium composition a novel probiotic strain Bacillus pumilus STF26",
abstract = "Probiotics have been widely used in aquaculture as a controlling disease, enhancing immune responses, providing nutrients, and improving water quality. The use of Bacillus species as probiotics is expanding rapidly with increasing number of studies. Optimization of cultivation conditions and the medium composition for the improvement of novel potential probiotic strain Bacillus pumilus STF26 was performed by using response surface methodology (RSM). Factors optimized were temperature, pH and the concentrations of dextrose, yeast extract, KH2PO4 and MgSO4.7H2O. The optimum values are found as 30.9°C, 6.9, 20{\%} (w/v), for temperature, pH and the concentrations of dextrose and 1.526{\%} (w/v), 0.1{\%} (w/v) and 0.5{\%} (w/v), for yeast extract, KH2PO4 and MgSO4.7H2O, respectively. As a result, maximum biomass at optimum conditions was 10.42 g/L, which is nearly 2.5 times higher when compared to the one obtained by using Luria Broth medium at optimized temperature and pH values.",
author = "D. Han and San, {N. O.} and P. Angun and {Onarman Umu}, {O. C.} and Ali Demirci and T. Tekinay",
year = "2014",
month = "1",
day = "1",
language = "English (US)",
volume = "21",
pages = "1355--1361",
journal = "International Food Research Journal",
issn = "1985-4668",
publisher = "Universiti Putra Malaysia",
number = "4",

}

Response surface optimization of the cultivation conditions and medium composition a novel probiotic strain Bacillus pumilus STF26. / Han, D.; San, N. O.; Angun, P.; Onarman Umu, O. C.; Demirci, Ali; Tekinay, T.

In: International Food Research Journal, Vol. 21, No. 4, 01.01.2014, p. 1355-1361.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Response surface optimization of the cultivation conditions and medium composition a novel probiotic strain Bacillus pumilus STF26

AU - Han, D.

AU - San, N. O.

AU - Angun, P.

AU - Onarman Umu, O. C.

AU - Demirci, Ali

AU - Tekinay, T.

PY - 2014/1/1

Y1 - 2014/1/1

N2 - Probiotics have been widely used in aquaculture as a controlling disease, enhancing immune responses, providing nutrients, and improving water quality. The use of Bacillus species as probiotics is expanding rapidly with increasing number of studies. Optimization of cultivation conditions and the medium composition for the improvement of novel potential probiotic strain Bacillus pumilus STF26 was performed by using response surface methodology (RSM). Factors optimized were temperature, pH and the concentrations of dextrose, yeast extract, KH2PO4 and MgSO4.7H2O. The optimum values are found as 30.9°C, 6.9, 20% (w/v), for temperature, pH and the concentrations of dextrose and 1.526% (w/v), 0.1% (w/v) and 0.5% (w/v), for yeast extract, KH2PO4 and MgSO4.7H2O, respectively. As a result, maximum biomass at optimum conditions was 10.42 g/L, which is nearly 2.5 times higher when compared to the one obtained by using Luria Broth medium at optimized temperature and pH values.

AB - Probiotics have been widely used in aquaculture as a controlling disease, enhancing immune responses, providing nutrients, and improving water quality. The use of Bacillus species as probiotics is expanding rapidly with increasing number of studies. Optimization of cultivation conditions and the medium composition for the improvement of novel potential probiotic strain Bacillus pumilus STF26 was performed by using response surface methodology (RSM). Factors optimized were temperature, pH and the concentrations of dextrose, yeast extract, KH2PO4 and MgSO4.7H2O. The optimum values are found as 30.9°C, 6.9, 20% (w/v), for temperature, pH and the concentrations of dextrose and 1.526% (w/v), 0.1% (w/v) and 0.5% (w/v), for yeast extract, KH2PO4 and MgSO4.7H2O, respectively. As a result, maximum biomass at optimum conditions was 10.42 g/L, which is nearly 2.5 times higher when compared to the one obtained by using Luria Broth medium at optimized temperature and pH values.

UR - http://www.scopus.com/inward/record.url?scp=84906955852&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84906955852&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:84906955852

VL - 21

SP - 1355

EP - 1361

JO - International Food Research Journal

JF - International Food Research Journal

SN - 1985-4668

IS - 4

ER -