Production Study of the Functional Bioactive Compound from Lactobacillus rhamnosus

Abstract

Diacetyl is a high value product that can be significantly used as a food ingredient. Based on the knowledge of involving in diacetyl production, various strategies have been characterized to improve the growth rate and diacetyl production by lactic acid bacteria. The lactic acid bacteria such as Lactobacillus rhamnosus can be used to produce flavour compounds like diacetyl. In this study, diacetyl production of L. rhamnosus GG strain was increased as L. rhamnosus GG was cultured with glucose and pyruvate medium than in MRS media. In order to increase diacetyl production, 20 mM Fe^3^+ was added to the fermentation broth both on MRS and glucose and pyruvate medium at the optimal time. Furthermore, recently a method using surface sterilization Dielectric Barrier Discharge (DBD) air plasma can be considered to make mutagenesis of bacteria. The DBD air plasma method at atmospheric pressure was performed to induce mutation of L. rhamnosus GG. In this study, we treated L. rhamnosus GG using cold atmospheric plasma at Petri dishes with cultured bacterial by a DBD reactor. Sterilization of L. rhamnosus GG for less than 5min was carried out. Thus, a concentration of diacetyl was increased by using the plasma treatment mutagenesis at 150V at 2min on L. rhamnosus GG strain.