In the quest to optimize industrial fermentation processes, researchers have turned to artificial intelligence (AI) to unlock the secrets of a promising bacterium, Lactobacillus brevis. This microorganism, known for its lactic acid production and probiotic properties, has long been hampered by low productivity and limited research on large-scale cultivation. However, a recent study published in *Engineering in Life Sciences* offers a breakthrough that could revolutionize the agriculture sector.
The study, led by Chang Yu from Tianjin Agricultural University in China, aimed to develop a cost-effective synthetic medium for the industrial fermentation of L. brevis. The team first investigated the bacterium’s nutrient requirements, identifying essential amino acids, vitamins, and nucleotides. “We found that L. brevis has diverse nutritional demands,” Yu explained. “It requires 18 essential amino acids, excluding aspartic acid and glutamine, as well as specific vitamins and nucleotides.”
The researchers then employed AI algorithms combined with the Growth Profiler 960 (GP960) to optimize the concentration of these nutrients in the synthetic medium. This high-throughput approach allowed for rapid and efficient optimization without restrictions on the factors and levels of medium composition. The results were impressive: the synthetic medium supported equivalent growth of L. brevis compared to the complex medium, with a specific growth rate of 0.297 h⁻¹. Moreover, the cost of the synthetic medium was 57.52% lower than that of the fermentation medium.
The implications for the agriculture sector are significant. “This research provides a solid foundation for further research on industrial fermentation of L. brevis,” Yu noted. The development of a cost-effective synthetic medium could lead to more efficient and economical production of lactic acid and probiotics, which are widely used in food preservation, animal feed, and human health applications.
The use of AI in optimizing fermentation processes is not limited to L. brevis. This approach could be applied to other microorganisms, paving the way for more sustainable and efficient industrial fermentation processes. As the agriculture sector continues to seek innovative solutions to meet the growing demand for food and bio-based products, AI-driven optimization of fermentation media could play a pivotal role.
The study’s findings were published in *Engineering in Life Sciences*, with Chang Yu from Tianjin Agricultural University serving as the lead author. This research not only advances our understanding of L. brevis but also demonstrates the potential of AI in shaping the future of industrial fermentation and the broader agriculture sector. As we look ahead, the integration of AI and biotechnology holds promise for addressing some of the most pressing challenges in food production and sustainability.