Screening of Medium Components and Main Fermentation Conditions of Lactobacillus acidophilus NX2-6 for Bactericin Production

doi:10.7506/spkx1002-6630-200913044

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (13 ): 187-191.doi: 10.7506/spkx1002-6630-200913044

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Screening of Medium Components and Main Fermentation Conditions of Lactobacillus acidophilus NX2-6 for Bactericin Production

Wuyundalai1,2，LU Zhao-xin1,*，LU Feng-xia1，BIE Xiao-mei1，SUN Hui-gang1，LU Ya-ping1，Chaganqilao1

1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China；
2. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China

Received:2009-03-27 Online:2009-07-01 Published:2010-12-29
Contact: LU Zhao-xin1,*， E-mail:fmb@njau.edu.cn

Abstract

Abstract:

Bactericin produced by the fermentation of L. acidophilus has a broad antibacterial spectrum. In order to obtain the bactericin having high antibacterial activity (against E. coli), a Plackett-Burman design was conducted to screen the components of the optimal one among 11 media and the fermentation conditions that significantly affect the bactericin production by L. acidophilus NX2-6. The results showed that MRS was the optimal medium, because the bactericin produced in this medium had the largest diameter of inhibition zone. Glucose (p ＝ 0.0006), sodium acetate (p ＝ 0.0002), C6H5Na3O7·H2O (p ＜ 0.0001) and culture time (p＝0.0002) were the significant factors affecting the bacteriocin production by L. acidophilus NX2-6.

Key words: L. acidophilus, bacteriocin, fermentation conditions, affecting factor, screening

CLC Number:

Q939.117

Wuyundalai1,2，LU Zhao-xin1,*，LU Feng-xia1，BIE Xiao-mei1，SUN Hui-gang1，LU Ya-ping1，Chaganqilao1. Screening of Medium Components and Main Fermentation Conditions of Lactobacillus acidophilus NX2-6 for Bactericin Production[J]. FOOD SCIENCE, 2009, 30(13 ): 187-191.

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Screening of Medium Components and Main Fermentation Conditions of Lactobacillus acidophilus NX2-6 for Bactericin Production

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