A Sequential Statistical Approach Towards an Optimized Production of Bacteriocin byLactobacillus pentosusTSHS

Abstract

Bacteriocins, antimicrobial compounds, display applications from food preservation to medicine. The aim of this study was the statistical optimization of a bacteriocin substance production from traditional cheese bacterium taxonomically affiliated as Lactobacillus pentosus TSHS. The effects of variables were first investigated using the Placket–Burman design. Central composite design was then used to compute incubation time and NaCl concentration optimum. Response surface methodology (RSM) revealed that maximum bacteriocin production was achieved at low NaCl concentration (0.13 mol/L) and an incubation time of 47 h. The validation experiments were implemented under optimal conditions with five replicates and the bacteriocin inhibitory activity was increased by three times. The research led to parameters that maximized pentocin activity, which can be expressed as a quadratic function of incubation time and NaCl concentration. The application of RSM resulted in an enhancement in pentocin production cost effective medium. Practical Applications Bacteriocins produced by lactic acid bacteria have been found to inhibit the growth of many foodborne microorganisms, and hence, can be used as natural preservatives to increase shelf life of food. High bacteriocin production is required for application in food industry. However, bacteriocin production does not always correlate with growth rate of bacteriocin producing strain. This study has developed appropriate conditions to give optimum yield of bacteriocin. So, it revealed the possibility of bacteriocin application as biopreservatives according to industrial point of view.

Bioactive peptides: a review

“…NaCl concentration and greenhouse time are effective in the optimal production of pentocin bacteriocin. The two mentioned factors among other factors (amount of tween, amount of peptone, amount of yeast extract, size of inoculum) were selected as the most effective factors in the production of pentocin using the statistical program of the response surface method (Motahari et al, 2016;Mirdamadi et al, 2017).…”

Antibacterial Activity and Mechanism of Lacidophilin From Lactobacillus pentosus Against Staphylococcus aureus and Escherichia coli

“…Pentocin 31-1 was identified as anti-Listeria lacidophilin produced by L. pentosus 31-1 (Liu et al, 2008). Motahari et al (2016) optimized the fermentation conditions of lacidophilin by L. pentosus and revealed that low concentration of sodium chloride promoted the production of lacidophilin. The study by Hurtado et al (2011) indicated that the appropriate concentration of sodium chloride could improve the bacteriostatic activity of L. pentosus B96 lacidophilin, compared with non-saline control and highconcentration sodium chloride group.…”