Optimization of Culture Conditions for Bacteriocin Production by Soil Isolates Pediococcus pentosaceus LB44 and Weissella confusa LM85

Abstract

Background: Bacteriocins are antimicrobial proteins or peptides secreted in the culture medium during the growth of bacteria. Bacteriocin production is influenced by various physical parameters such as pH, temperature, NaCl concentration, and carbon source. Objectives: The current study aimed at optimizing the culture conditions for higher growth and production of bacteriocins by the soil isolates, Pediococcus pentosaceus LB44, and Weissella confusa LM85. Methods: Growth of LB44 and LM85 isolates was measured spectrophotometrically at OD600 and bacteriocin production was determined in terms of growth inhibition zone using agar well diffusion assay (AWDA) at different pH (3.0 to 10.0), temperatures (30 to 50°C), NaCl concentrations (2% to 10%), and different concentrations (10 to 40 g/L) of carbon sources, glucose, and lactose. Results: Pediococcus pentosaceus LB44 could demonstrate similar growth and activity at pH 5.0 to 8.0; whereas Weissella confusa LM85 could grow and show activity at pH 5.0 to 10.0, but higher growth was recorded at pH 6.0 to 9.0. The growth and activity of P.

Fermentation strategies for improving the production of bacteriocin‐like inhibitory substances by Lactobacillus brevis C23 with nutrient supplementation, pH, and temperature variations

“…sakei 2a, bacteriocin production was stunted in the presence of 4% of NaCl (Barbosa et al, 2018). with the increase of NaCl (Kaur & Kumar Tiwari, 2017). The results also indicated that there was a synergistic effect of combining phosphate, carbon, and nitrogen sources.…”

“…Three strains ( L. pentosus NRC AM5, L. plantarum NRC AM7 and L. pentosus NRC AM8) could survive in 10% of NaCl. In a separate study utilizing a similar range of NaCl concentration in MRS medium, P. pentosaceus LB44 and Weissella confusa LM85 were shown to exhibit the highest optical density (OD 600 ) only in the control MRS medium, whereby growth gradually decreased with the increase of NaCl (Kaur & Kumar Tiwari, 2017). The results also indicated that there was a synergistic effect of combining phosphate, carbon, and nitrogen sources.…”

“…The survivability of LAB towards incubation temperature may differ in their ranges. For W. confusa LM85, the strain could survive up to 50°C while bacteriocin production was detected until 42°C (Kaur & Kumar Tiwari, 2017). P. pentosaceus NRC AM1 and P. pentosaceus NRC AM1 has similar temperature tolerance of up to 45°C (Mabrouk et al., 2014).…”

A new and efficient method for producing food ingredients high in l ‐ornithine using unused parts of white cabbage ( Brassica oleracea var. capitata )

“…Moreover, P. pentosaceus LB44 grew up to OD600 1.2 to 1.5 at pH 5.0 to 8.0. However, they grew to very less extent (OD600 0.1 to 0.3) under highly acidic (pH 3.0 and 4.0) and alkaline (pH 9.0 and 10.0) conditions (Kaur & Kumar, 2017). Meanwhile, in the 0.5% eggshell group, the maximum abundance of bacteria was reached at 0.5–2 days, and then the bacterial abundance gradually decreased after the pH dropped to below 3.8.…”

Purification and Characterization of a Novel Bacteriocin Pediocin Z-1 Produced by Pediococcus Pentosaceus Z-1 Screened From Jinhua Ham

“…Bacteriocinogenic strains classi ed as P. pentosaceus with anti-Listeria activity were identi ed from Brazilian artisanal cheese [20], intestine of Mimachlamys nobilis [23], ermented Appam batter [24]. According to Ramanjeet Kaur et al [25], Pediococcus pentosaceus LB44 could grow and produce bacteriocin under acidic and alkaline conditions. The strain L5 in current study which was designated as P. pentosaceus Z-1 isolated from Jinhua ham expand the bacteriocin production scope from food resources of fermented meat product.…”