Influence of medium components and fermentation conditions on the production of bacteriocin(s) by Bacillus licheniformis AnBa9.
作者： Thangamani Anthony , Thangamani Rajesh , Nagarajan Kayalvizhi , Paramasamy Gunasekaran
DOI: 10.1016/J.BIORTECH.2008.07.027
关键词: Fermentation 、 Yeast extract 、 Antibacterial peptide production 、 Bacteria 、 Bacillus licheniformis 、 Antibacterial agent 、 Bacteriocin 、 Food spoilage 、 Biology 、 Biochemistry 、 Food science
摘要: Recently, antibacterial peptides are gaining more attention as an alternative therapeutics and food other products from spoilage deterioration. Antibacterial peptide producing strains were isolated sediments of slaughterhouse sewage wastes. One among them, identified Bacillus licheniformis inhibited the growth several gram positive bacteria. Response surface methodology with central composite rotary design was used for optimization fermentation medium conditions production. Lactose, NH(4)NO(3), yeast extract NaCl environmental factors such pH, temperature incubation period selected variables. Among ingredients, high concentration had a effect on production specific activity, respectively. Alkaline pH favoured by B. AnBa9. Under optimized condition, AnBa9 produced 25-fold higher than un-optimized condition. Biochemical characteristics revealed that they bacteriocin type.
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