Table 1 Optimized media for different probiotics
From: Probiotics media: significance, challenges, and future perspective - a mini review
S.No | Microorganisms | Medium composition g/L | Biomass before optimization | Biomass after optimization | References |
|---|---|---|---|---|---|
1 | Bifidobacterium pseudocatenulatum G4 | Skim milk: 28.00; yeast extract: 22.00 | 1.03 log CFU/mL | 7.35 log CFU/Ml | Stephenie et al. 2007 |
2 | Bacillus coagulans | CSL: 15.00; dextrose: 03.00; Peptone:0.50; calcium chloride:0.37; manganese sulphate: 0.27 | 6.12 g/l | 7.88 g/l | Pandey 2016 |
3 | Lactobacillus rhamnosus ATCC 7469 | Glucose: 44.00; YE: 6.000. Tryptone: 60.00; Tween 80: 11 .00 (mL/L) | 9.82 log CFU/ml | 10.06 log CFU/ml | Chang & Liew 2013 |
4 | Lactobacillus plantarum 200,655 | Maltose:31.29 YE:30.17 Soytone:39.43 Sodium acetate:2.00 K2HPO4:1.0 TWEEN 80: 0.1 MgSO4.7H2PO4:0.1 MnSO4; H2O:0.05 | 2.429 g/L | 3.845 g/L | Choi et al. 2021 |
5 | Lactobacillus rhamnosus | Glucose + Sodium pyruvate:16.8 Meat extract: 7.2 Organic and inorganic salts: 9 g/L | 1.9 g/L | 5.5 g/L | Polak-Berecka et al. 2010 |
6 | Saccharomyces boulardii ATCC-MYA-796 | Glucose: 20.00; CSL:15.00; sodium nitrate: 1.00; potassium dihydrogen phosphate:6.00. magnesium sulphate: 3.00; copper sulphate: 0.002. ferrous sulphate: 0.001. zinc sulphate: 0.01 | 3.28 g/L | 8.20 g/L | Chin et al. 2015 |
7 | Bifidobacterium animalis subsp. lactis | YE:28.791 So-peptone: 28.03 Glucose:6.19 l-cysteine:2.82 Ferrous sulphate:0.05 | Na | 10.12 log CFU/mL | Dang et al. 2021 |
8 | B. subtilis NCIM 2063 | Glucose: KCl: 10.00 MgSO4:.7H2O:12.00 NaOH:1 M Ca (NO3)2:1 M MnCl2:0.01 M FeSO4:1 Mm | 4.00 g/L | 6.2 g/L | Stamenković-Stojanović et al. 2020 |
9 | Leuconostoc mesenteroides | Soy protein concentrate: 60 g/L, Glucose: 50 g/L KH2PO4: 2.0 g/l | NA | 2.16 × 109 CFU/mL | Makowski et al. 2017 |
10 | Lactococcus lactis (WICC B-25) | YE: 6.0; peptone: 6.0. potassium dihydrogen phosphate: 1.5; ammonium citrate: 1.0; tween 80: 1.0; sodium acetate:1.0; Citric acid: 0.5; magnesium sulphate: 0.4 and manganese sulphate: 0.05 | 2.1 g/L | 21,34 g/L | Elmarzugi et al.2010 |
11 | Lactobacillus casei | Lactose: 76.57 Soybean meal:72.63 YE:2.0 Magnesium sulphate:0.7 | 2.46 g/L | 6.51 g/L | Shahravy et al. 2012 |
12 | Lactobacillus plantarum AS-14 | Glucose: 15.00 Cheese whey: 60.00 Corn steep liqor:15.00 Na2HPO4 2H2O: 2.00 triammonium citrate: 2.00 MgSO4 7H2O: 0.10 MnSO4 4H2O: 0.05 | 13.80 g/L | 15.41 g/L | Manzoor et al. 2017 |
13 | Lactobacillus sakei CCUG 42,687 | Tryptone: 5.00; YE: 10 YE: 5.00 Peptone: 5.00 Ascorbic acid:0.50 Sodium acetate:5.00 magnesium sulphate (40 g/L): 10 ml/L manganese sulphate (8G/l):10 ml/L NaCL:5.00 Tween 80: 1.0 | Na | 8.75 log CFU/mL | Lechiancole, et al. 2002 |
14 | Propionibacterium freudenreichii ITG P20 | Caesin- peptone supplemented sweet whey powder to 30% Total solutes | 9.0 log CFU/mL | 9.39 log CFU/ | Huang et al. 2016 |
15 | Lactobacillus plantarum LL441 | YE:10; glucose: sucrose or fructose: 5; magnesium sulphate: 0.05; manganese sulphate: 0.005; di-ammonium hydrogen phosphate:2.5; tween 80: 1 ml/L | Na | 0.47 g dry mass/L | Bárcena, et al. 1998 |
16 | Pediococcus acidilacticis | Trypticase: 10.00; glucose: 1.00 yeast extract: 10.00; magnesium sulphate: 0.05 manganese sulphate: 0.05; tween 80: 20 ml/l pH 6.5–6.8 | Biswas et al. 1991 | ||
17 | Lactobacillus amylovorus DCE 471 | Tryptone: 10.00 YE: 12.00 maltose: 10.00 fructose: 05.00 Glucose:05.00 Sucrose:2.50 cysteine/HCl: 0.50 magnesium sulphate: 0.2; manganese sulphate: 0.05; potassium dihydrogen phosphate:2; Tween 80: 1 ml/l | 1.3 g dry cell mass/L | 2.1 g dry cell mass/L | Leroy et al. 2006 |
18 | Streptococcus thermophilus | Skimmed milk powder:100.00 Whey protein hydrolysate: 16.00 | 9.34 logCFU/mL | 10.90 log CFU/mL | Vaningelgem, et al. 2004 |
19 | Lactobacillus rhamnosus LS-8, | Whey powder: 62.5 maltose syrup: 50.00 corn steep liquor: 55.00 NaCl: 1.00 lysine: 0.05 | 8.6 log CFU/mL | 9.6 log CFU/mL | Wang et al. 2020 |
20 | Lactobacillus pentosus | Wheat flour:40 (w/w) Barley flour: 30 (w/w) Rye flour: 10 (w/w) Maize flour: 20 (w/w) Water:150 mL | 8.86 log CFU/g | 10.15 log CFU/g | Slizewska et al. 2020 |
21 | Lactobacillus plantarum | Mature coconut water: 100 mL monosodium glutamate: 0.5% | 7.0 log CFU/mL | 8.5 log CFU/mL | Kantachote et al. 2017 |
22 | Lactobacillus casei | Sugarcane molasses:40.0 g Peptone:30.0 g Yeast extract:5.0 g MgSO4:0.2 g | 2.46 g/L | 6.51 g/L | Eyahmalay et al. 2020 |
23 | Saccharomyces cerevisiae | Dried distillers’ grains and solubles extract: 18.9% (w/v) YE = 1% (w/v) | 1.83 g/L | 5.20 g/L | Fochesato et al.2018 |