| dc.creator |
Leal-Sánchez, M. Vega |
|
| dc.creator |
Jiménez Díaz, Rufino |
|
| dc.creator |
Maldonado-Barragán, Antonio |
|
| dc.creator |
Garrido Fernández, A. |
|
| dc.creator |
Ruiz-Barba, José Luis |
|
| dc.date |
2008-04-11T06:31:52Z |
|
| dc.date |
2008-04-11T06:31:52Z |
|
| dc.date |
2002-09 |
|
| dc.date.accessioned |
2017-01-31T01:01:59Z |
|
| dc.date.available |
2017-01-31T01:01:59Z |
|
| dc.identifier |
Applied and Environmental Microbiology 68(9): 4465–4471 (2002) |
|
| dc.identifier |
1098-5336 |
|
| dc.identifier |
http://hdl.handle.net/10261/3532 |
|
| dc.identifier |
10.1128/AEM.68.9.4465-4471.2002 |
|
| dc.identifier.uri |
http://dspace.mediu.edu.my:8181/xmlui/handle/10261/3532 |
|
| dc.description |
Optimization of bacteriocin production by Lactobacillus plantarum LPCO10 was explored by an integral
statistical approach. In a prospective series of experiments, glucose and NaCl concentrations in the culture
medium, inoculum size, aeration of the culture, and growth temperature were statistically combined using an
experimental 23
5-2 fractional factorial two-level design and tested for their influence on maximal bacteriocin
production by L. plantarum LPCO10. After the values for the less-influential variables were fixed, NaCl
concentration, inoculum size, and temperature were selected to study their optimal relationship for maximal
bacteriocin production. This was achieved by a new experimental 32
3-1 fractional factorial three-level design
which was subsequently used to build response surfaces and analyzed for both linear and quadratic effects.
Results obtained indicated that the best conditions for bacteriocin production were shown with temperatures
ranging from 22 to 27°C, salt concentration from 2.3 to 2.5%, and L. plantarum LPCO10 inoculum size ranging
from 107.3 to 107.4 CFU/ml, fixing the initial glucose concentration at 2%, with no aeration of the culture. Under
these optimal conditions, about 3.2 104 times more bacteriocin per liter of culture medium was obtained than
that used to initially purify plantaricin S from L. plantarum LPCO10 to homogeneity. These results indicated
the importance of this study in obtaining maximal production of bacteriocins from L. plantarum LPCO10 so
that bacteriocins can be used as preservatives in canned foods. |
|
| dc.description |
This work was supported in part by the Spanish government through
MCYT projects AGL2000-1611-CO3-01 and AGL2000-1539-CO2-01
and by the Junta de Andalucía. A.M.-B. was the recipient of a grant
from MCYT, Madrid, Spain. |
|
| dc.description |
Peer reviewed |
|
| dc.format |
245563 bytes |
|
| dc.format |
application/pdf |
|
| dc.language |
eng |
|
| dc.publisher |
American Society for Microbiology |
|
| dc.rights |
openAccess |
|
| dc.title |
Optimization of Bacteriocin Production by Batch Fermentation of Lactobacillus plantarum LPCO10 |
|
| dc.type |
Artículo |
|