Study on the metabolitic profile of <i>Lacticaseibacillus paracasei</i> Shirota 51C

Lacticaseibacillus paracasei Shirota is well studied probiotic bacteria who has shown beneficial effects on human health. Its kinetics and metabolomics are studied to explore the profile of Lacticasebacillus paracasei Shirota 51C. A comparative study was conducted to determine the growth rate of lactic acid bacteria used in starter cultures for the production of lactic acid products. The data obtained regarding the development rate allow for predicting its growth, either as a monoculture or in a symbiotic relationship. To achieve this, cultivation was carried out in a bioreactor for 24 hours. Data on the development rate during different phases, represented by the acid formation curve for the studied strain Lacticaseibacillus paracasei Shirota 51C, were recorded. The conclusions drawn enable the accurate and predictable use of the investigated microorganism in starter cultures for lactic acid product production.

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Publication Details

Journal
BIO Web of Conferences
Published
2025-01-01
DOI
https://doi.org/10.1051/bioconf/202517002010
Primary Topic
Probiotics and Fermented Foods
Type
article
Field-Weighted Citation Impact
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article

Study on the metabolitic profile of Lacticaseibacillus paracasei Shirota 51C

Sergey Sergeev
BIO Web of Conferences
Probiotics and Fermented Foods
article

Study on the metabolitic profile of Lacticaseibacillus paracasei Shirota 51C

Sergey Sergeev
article en

Abstract

Lacticaseibacillus paracasei Shirota is well studied probiotic bacteria who has shown beneficial effects on human health. Its kinetics and metabolomics are studied to explore the profile of Lacticasebacillus paracasei Shirota 51C. A comparative study was conducted to determine the growth rate of lactic acid bacteria used in starter cultures for the production of lactic acid products. The data obtained regarding the development rate allow for predicting its growth, either as a monoculture or in a symbiotic relationship. To achieve this, cultivation was carried out in a bioreactor for 24 hours. Data on the development rate during different phases, represented by the acid formation curve for the studied strain Lacticaseibacillus paracasei Shirota 51C, were recorded. The conclusions drawn enable the accurate and predictable use of the investigated microorganism in starter cultures for lactic acid product production.

BIO Web of ConferencesVol. 170
University of Food Technologies (BG)
Openalex Percentile: Top 93%
Probiotics and Fermented Foods
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