Multi-objective bayesian optimization of fermentation conditions for enhanced protease activity and microbial density in Bacillus spp. from traditional Vietnamese fish sauce
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Abstract
The optimized fermentation for Bacillus strains (BM9 and HH19) isolated from traditional fish sauce mash in Nam-O village, Da Nang, Vietnam was proved to enhance protease activity and microbial community to improve food production. Fish sauce fermentation is accelerated the efficient microbial supplement to the prolonged production. Bayesian Optimization (BO in a skim milk-based medium was proved to be efficiently navigates complex biological parameter to determine the optimal conditions for nitrogen concentration, inoculum size, NaCl concentration, pH, and fermentation time. Skim milk is used to substitute peptone and yeast extract proved enhance density of bacteria and protease activity. Bacillus strain BM9 is achieved for protease activity of 464 U/L and a microbial density of 2.5 × 109 CFU/L, while Bacillus strain HH19 reached 417 U/L and 2.7 × 109 CFU/L. The potential of skim milk and Bayesian Optimization for efficient fermentation is highlighted for microbial supplement to enhance the quality of fish sauce which decreased the production time. This approach is minimized the resource use and supporting traditional food industries with sustainable agriculture and food security goals.
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