Effects of growth parameters on lactobacillus plantarum L9 using factorial design / Nor Syuhadah Mohd Zubaidi

Lactobacillus plantarum (L. plantarum) is one of the common bacterial strains that have many potential health benefits to the host organism. In this study, growth of L. plantarum was studied by integrating design of experiment to optimize its production. 22 Factorial designs was used to optimized the parameters involve in the fermentation and the experiment was replicated twice. Fermentation of the bacterial strain was performed in the incubator shake flask and the result (OD620) was measured every 2 hour within 24 hour using UV-Visible spectrophotometer. In this experiment, the main concern is to choose the best parameters in order to produce optimum amount of L. plantarum by investigate the main effect and interaction effect of incubation temperature and agitation speed on maximum OD and specific growth rate. Based on the results that obtained from this study, the growth of L. plantarum L9 can be achieved at the best optimal temperature 37°C with any of agitation speed either 100 rpm or 200 rpm. Even though the growth kinetic showed that temperature 37°C with any of agitation speed either 100 rpm was experienced rapid growth of L. plantarum L9, the probability showed that only temperature (p = 0.007) that have a significant effect on the growth of the bacteria.