Abstract
Bacteriocins produced by various lactic acid bacteria (LAB) have found enormous use in the food industries as biopreservatives. This study evaluated the effect of varied culture conditions (temperature, pH, and NaCl concentration) on bacteriocin production by Lactococcus lactis MT186647 isolated from fermenting African oil bean seeds (Pentaclethra macrophylla Benth) using response surface methodology. A three-factor central composite design (CCD) was adopted with the interest of estimating the optimal conditions for its production using the response surface regression model, which evaluated the linear, squared, and interactive relationship between the response variables. The analysis of variance (ANOVA) using Minitab statistical software version 14.13 showed an R2 = 0.869 variations in the response variable for culture conditions. It was accounted for by the predictors suggesting that the model was adequate. The optimal culture condition for bacteriocin production by L. lactis was estimated at 30.5C, pH 5.9, 1.94% NaCl concentration at Y = 12.31 mm where Y represents the response (zone of inhibition) against Staphylococcus aureus ATCC 19095 using the agar well diffusion assay method. Validation of optimal values according to the regression model, produced an inhibition zone at Y = 13.33 ± 0.29 mm. There was a 19.33% increase in bacteriocin activity compared to an OFAT optimized medium from a previous study.
Highlights
Bacteriocins are antimicrobial proteins that are ribosomally synthesized by bacteria and possess a wide range of antagonistic activity towards genetically related bacterial species [1,2]
Bacteriocin production by lactic acid bacteria (LAB) largely depends on bacterial growth during optimum metabolic activity associated with maximum cellular growth [9,10]
The maximum experimental value for bacteriocin production was 12.87 mm based on response methodology (RSM)
Summary
Bacteriocins are antimicrobial proteins that are ribosomally synthesized by bacteria and possess a wide range of antagonistic activity towards genetically related bacterial species [1,2]. Bacteriocins from lactic acid bacteria (LAB) have presented substantial potential applications in the prevention and treatment of many diseases of the gastrointestinal tract [5,6], as well as in food industries as bio-preservatives [7,8]. Certain environmental factors, such as pH, temperature, and media composition, can influence bacteriocin production [11,12,13,14]. Various components, such as salts, carbohydrates, surfactants included in the fermenting medium, can interfere with the bacteriocin production by LAB [15,16,17]
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