Abstract:

Influences of 8 factors (including medium components and culture conditions) on the production of plantaricin
by Lactobacillus plantarum fmb10 were evaluated by Plackett-Burman design to select the most significant factors.
Subsequently, the path of steepest ascent design was used to approach the optimal region, followed by the use of central
composite design (CCD) and response surface methodology for further optimization of the selected significant factors.
Culture temperature, glucose concentration and yeast extract concentration were found to be the factors with the most
significant influence on plantaricin production, and their optimum levels were determined as 30.38 ℃, 21.1 g/L and 11.0 g/L,
respectively. Under the optimum conditions, the bacteriostatic diameter of the fermentation supernatant was 22.90 mm,
indicating a 24.66% increase compared with that (18.37 mm) obtained before optimization.

Key words: Lactobacillus plantarum, plantaricin, Plackett-Burman design, response surface methodology