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<p>This study investigates the production of bioactive aromatic amino acids (AAAs) through millet-based fermentation using <i>Lactiplantibacillus plantarum</i> MTCC 1407, highlighting the role of microbial metabolism in developing functional food ingredients. Millets were employed as cereal-derived substrates with potential for sustainable fermentation as an alternative to conventional MRS media. Growth kinetics modeled using modified Gompertz and logistic equations revealed optimal proliferation at 37&#xa0;°C in millet media, comparable to standard broth. Fermentation temperature, time, and inoculum level were optimized via response surface methodology to enhance metabolite synthesis. Under optimal conditions, significant levels of tryptophan (6.43&#xa0;mg/100&#xa0;g), tyrosine (12.57&#xa0;mg/100&#xa0;g), and phenylalanine (27.59&#xa0;mg/100&#xa0;g), expressed on a freeze-dried fermented matrix basis, were obtained at pH 4.46.The biochemical profiles of these microbial metabolites were validated using Fourier-transform infrared spectroscopy (FTIR) and High-performance liquid chromatography (HPLC), and statistical metrics (R² &gt; 0.92; prediction error &lt; 3.2%) confirmed model accuracy. Overall, this study demonstrates an efficient bioprocess for generating health-relevant bioactive metabolites from an underutilized cereal resource, supporting the development of functional fermented products with enriched in aromatic amino acids with potential nutritional relevance as dietary precursors of neuroactive metabolites.</p> Graphical abstract <p></p>

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Kinetic modeling and fermentation process optimization for enhanced production of aromatic amino acids using millet based substrate

  • 期刊论文

  • 发表日期：

    2026年3月3日

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  • Tarun Kumar,
  • Soumya Ranjan Purohit,
  • Vasudha Sharma,
  • Debanjana Biswas

摘要

This study investigates the production of bioactive aromatic amino acids (AAAs) through millet-based fermentation using Lactiplantibacillus plantarum MTCC 1407, highlighting the role of microbial metabolism in developing functional food ingredients. Millets were employed as cereal-derived substrates with potential for sustainable fermentation as an alternative to conventional MRS media. Growth kinetics modeled using modified Gompertz and logistic equations revealed optimal proliferation at 37 °C in millet media, comparable to standard broth. Fermentation temperature, time, and inoculum level were optimized via response surface methodology to enhance metabolite synthesis. Under optimal conditions, significant levels of tryptophan (6.43 mg/100 g), tyrosine (12.57 mg/100 g), and phenylalanine (27.59 mg/100 g), expressed on a freeze-dried fermented matrix basis, were obtained at pH 4.46.The biochemical profiles of these microbial metabolites were validated using Fourier-transform infrared spectroscopy (FTIR) and High-performance liquid chromatography (HPLC), and statistical metrics (R² > 0.92; prediction error < 3.2%) confirmed model accuracy. Overall, this study demonstrates an efficient bioprocess for generating health-relevant bioactive metabolites from an underutilized cereal resource, supporting the development of functional fermented products with enriched in aromatic amino acids with potential nutritional relevance as dietary precursors of neuroactive metabolites.

Graphical abstract