Optimization for the maximum bacteriocin production of Lactobacillus brevis DF01 using response surface methodology |
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Authors: | Yu Mi Lee Jun Soo Kim Wang June Kim |
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Affiliation: | 1. Department of Food Science and Technology, Dongguk University-Seoul, Seoul, 100-715, Korea 2. Dong Suh Foods Corporation, 411-1 Cheongcheon-2-dong, Bupyong-gu, Incheon, 403-032, Korea
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Abstract: | 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 25?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. |
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