Mathematical Modeling and Optimization of Lactobacillus Species Single and Co-Culture Fermentation Processes in Wheat and Soy Dough Mixtures
To improve food production via fermentation with co-cultures of microorganisms (e.g., multiple lactic acid bacteria-LAB strains), one must fully understand their metabolism and interaction patterns in various conditions. For example, LAB can bring added quality to bread by releasing several bioactiv...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-06-01
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| Series: | Frontiers in Bioengineering and Biotechnology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fbioe.2022.888827/full |
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| author | Eva-H. Dulf Dan C. Vodnar Dan C. Vodnar Alex Danku Adrian Gheorghe Martău Bernadette-Emőke Teleky Francisc V. Dulf Mohamed Fawzy Ramadan Mohamed Fawzy Ramadan Ovidiu Crisan |
| author_facet | Eva-H. Dulf Dan C. Vodnar Dan C. Vodnar Alex Danku Adrian Gheorghe Martău Bernadette-Emőke Teleky Francisc V. Dulf Mohamed Fawzy Ramadan Mohamed Fawzy Ramadan Ovidiu Crisan |
| author_sort | Eva-H. Dulf |
| collection | DOAJ |
| description | To improve food production via fermentation with co-cultures of microorganisms (e.g., multiple lactic acid bacteria-LAB strains), one must fully understand their metabolism and interaction patterns in various conditions. For example, LAB can bring added quality to bread by releasing several bioactive compounds when adding soy flour to wheat flour, thus revealing the great potential for functional food development. In the present work, the fermentation of three soy and wheat flour mixtures is studied using single cultures and co-cultures of Lactobacillus plantarum and Lactobacillus casei. Bio-chemical processes often require a significant amount of time to obtain the optimal amount of final product; creating a mathematical model can gain important information and aids in the optimization of the process. Consequently, mathematical modeling is used to optimize the fermentation process by following these LAB’s growth kinetics and viability. The present work uses both multiple regression and artificial neural networks (ANN) to obtain the necessary mathematical model, useful in both prediction and process optimization. The main objective is to find a model with optimal performances, evaluated using an ANOVA test. To validate each obtained model, the simulation results are compared with the experimental data. |
| first_indexed | 2024-04-12T13:42:48Z |
| format | Article |
| id | doaj.art-4012d8df92044644a56acd4c3a736384 |
| institution | Directory Open Access Journal |
| issn | 2296-4185 |
| language | English |
| last_indexed | 2024-04-12T13:42:48Z |
| publishDate | 2022-06-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Bioengineering and Biotechnology |
| spelling | doaj.art-4012d8df92044644a56acd4c3a7363842022-12-22T03:30:48ZengFrontiers Media S.A.Frontiers in Bioengineering and Biotechnology2296-41852022-06-011010.3389/fbioe.2022.888827888827Mathematical Modeling and Optimization of Lactobacillus Species Single and Co-Culture Fermentation Processes in Wheat and Soy Dough MixturesEva-H. Dulf0Dan C. Vodnar1Dan C. Vodnar2Alex Danku3Adrian Gheorghe Martău4Bernadette-Emőke Teleky5Francisc V. Dulf6Mohamed Fawzy Ramadan7Mohamed Fawzy Ramadan8Ovidiu Crisan9Faculty of Automation and Computer Science, Technical University of Cluj-Napoca, Cluj-Napoca, RomaniaInstitute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, RomaniaFaculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, RomaniaFaculty of Automation and Computer Science, Technical University of Cluj-Napoca, Cluj-Napoca, RomaniaFaculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, RomaniaInstitute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, RomaniaFaculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, RomaniaDeanship of Scientific Research, Umm Al-Qura University, Makkah, Saudi ArabiaDepartment of Agricultural Biochemistry, Faculty of Agriculture, Zagazig University, Zagazig, EgyptDepartment of Organic Chemistry, Iuliu Hațieganu University of Medicine and Pharmacy, Cluj-Napoca, RomaniaTo improve food production via fermentation with co-cultures of microorganisms (e.g., multiple lactic acid bacteria-LAB strains), one must fully understand their metabolism and interaction patterns in various conditions. For example, LAB can bring added quality to bread by releasing several bioactive compounds when adding soy flour to wheat flour, thus revealing the great potential for functional food development. In the present work, the fermentation of three soy and wheat flour mixtures is studied using single cultures and co-cultures of Lactobacillus plantarum and Lactobacillus casei. Bio-chemical processes often require a significant amount of time to obtain the optimal amount of final product; creating a mathematical model can gain important information and aids in the optimization of the process. Consequently, mathematical modeling is used to optimize the fermentation process by following these LAB’s growth kinetics and viability. The present work uses both multiple regression and artificial neural networks (ANN) to obtain the necessary mathematical model, useful in both prediction and process optimization. The main objective is to find a model with optimal performances, evaluated using an ANOVA test. To validate each obtained model, the simulation results are compared with the experimental data.https://www.frontiersin.org/articles/10.3389/fbioe.2022.888827/fulllactic acid bacteriaprocess optimizationmathematical modelregressionartificial neural network (ANN) |
| spellingShingle | Eva-H. Dulf Dan C. Vodnar Dan C. Vodnar Alex Danku Adrian Gheorghe Martău Bernadette-Emőke Teleky Francisc V. Dulf Mohamed Fawzy Ramadan Mohamed Fawzy Ramadan Ovidiu Crisan Mathematical Modeling and Optimization of Lactobacillus Species Single and Co-Culture Fermentation Processes in Wheat and Soy Dough Mixtures Frontiers in Bioengineering and Biotechnology lactic acid bacteria process optimization mathematical model regression artificial neural network (ANN) |
| title | Mathematical Modeling and Optimization of Lactobacillus Species Single and Co-Culture Fermentation Processes in Wheat and Soy Dough Mixtures |
| title_full | Mathematical Modeling and Optimization of Lactobacillus Species Single and Co-Culture Fermentation Processes in Wheat and Soy Dough Mixtures |
| title_fullStr | Mathematical Modeling and Optimization of Lactobacillus Species Single and Co-Culture Fermentation Processes in Wheat and Soy Dough Mixtures |
| title_full_unstemmed | Mathematical Modeling and Optimization of Lactobacillus Species Single and Co-Culture Fermentation Processes in Wheat and Soy Dough Mixtures |
| title_short | Mathematical Modeling and Optimization of Lactobacillus Species Single and Co-Culture Fermentation Processes in Wheat and Soy Dough Mixtures |
| title_sort | mathematical modeling and optimization of lactobacillus species single and co culture fermentation processes in wheat and soy dough mixtures |
| topic | lactic acid bacteria process optimization mathematical model regression artificial neural network (ANN) |
| url | https://www.frontiersin.org/articles/10.3389/fbioe.2022.888827/full |
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