Abstract
The production of bacteriocin from MRS broth medium by Lactobacillus species LBC216 isolated in traditional dairy products was investigated. Response surface methodology was used to evaluate the effects of three main parameters (pH, Temperature,Incubation period) on the concentration of bacteriocin. Results of the statistical analysis showed that the fit of the mode was good in all cases. PH, temperature and Incubation period has a strong linear effect on bacteriocin production. The maximum bacteriocin titer of 11.200AUmL1 was obtained at the optimization of process variables (pH 7.0, Temperature 37oC, Incubation period 24h). these values were obtained by fitting of the experimental data to the model equation. The response surface methodology was found to be useful in optimizing and determining the interaction among process variables in bacteriocin production using Lactobacillus spp LBC 216.
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