Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 21, Issue 3, Pages 653-659Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-012-0085-2
Keywords
bacteriocin; response surface methodology; Lactobacillus brevis
Categories
Funding
- Agriculture Research Center program of the Ministry for Food, Agriculture, Forestry and Fisheries, Korea
Ask authors/readers for more resources
To enhance the production of bacteriocin DF01, produced by Lactobacillus brevis DF01, cultivation conditions and medium composition were optimized by using response surface methodology (RSM). The selected 5 factors based on MRS medium were glucose, yeast extract, MgSO4, temperature, and initial pH. Fractional factorial design (FFD) was effective in searching for the main factors. By a 2(5-1) FFD, glucose, yeast extract, and initial pH were found to be significant factors and had positive effects on bacteriocin production. The effects of the 3 main factors on bacteriocin production were further investigated by a central composite design (CCD). RSM revealed that the maximum bacteriocin production was achieved at yeast extract concentration of 14.56 g/L, glucose concentration of 28.95 g/L, and initial pH of 6.8. After RSM, the titer of bacteriocin was increased by 4-fold.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available