Influence of cultural conditions on the production of bacteriocin by Lactobacillus brevis OG1

By A. Onilude. 2003

105 citations recorded by the source corpus.

demonstrated that larger quantities of bacteriocin could be produced by addition of yeast extracts (3.0%), NaCl (1.0-2.0%), glucose (1.0 %) and Tween 80 (0.5%), while addition of tri-ammonium citrate, sodium acetate, magnesium sulphate, manganese sulphate and potassium phosphate had no effect on production. Maximal activity in composed medium was achieved at initial pH of 5.5, and incubation period of 48h at 30-37 0 C.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/76751d8d7950c7d89e07656a1189ef609862e12a