Fermentation strategies for improving the production of bacteriocin-like inhibitory substances by Lactobacillus brevis C23 with nutrient supplementation, pH, and temperature variations
In this study, fermentation strategies were carried out for improving the production of bacteriocin-like inhibitory substances by Lactobacillus brevis C23 with nutrient supplementation, pH, and temperature variations, as well as fed-batch cultivation. The BLIS activity was highest (91.52%) in the MR...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley-Blackwell
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/97324/1/ABSTRACT.pdf |
| _version_ | 1796983380150059008 |
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| author | Sreedharan, Dharni Kuhan Abbasiliasi, Sahar Mohamed, Mohd Shamzi Zhang, Jin Ng Ariff, Arbakariya Lee, Chee Keong Joo, Shun Tan |
| author_facet | Sreedharan, Dharni Kuhan Abbasiliasi, Sahar Mohamed, Mohd Shamzi Zhang, Jin Ng Ariff, Arbakariya Lee, Chee Keong Joo, Shun Tan |
| author_sort | Sreedharan, Dharni Kuhan |
| collection | UPM |
| description | In this study, fermentation strategies were carried out for improving the production of bacteriocin-like inhibitory substances by Lactobacillus brevis C23 with nutrient supplementation, pH, and temperature variations, as well as fed-batch cultivation. The BLIS activity was highest (91.52%) in the MRS medium supplemented with 1.5% (w/v) lactose and 1% (w/v) meat extract. pH 5 augmented both the cell biomass and BLIS activity, but incubation temperature only affected growth at 37°C. Fed-batch cultivation strategy that utilized meat extract feeding would positively affect cell growth, whereas BLIS activity was enhanced by lactose feeding. The highest BLIS activity from L. brevis C23 was obtained at the 24 hr mark by feeding the culture medium with lactose (77.73%). The BLIS production of L. brevis C23 fed with meat extract followed a similar trend to lactose (74.20%). Increased BLIS activity in the final solution would reduce the downstream step such as concentrating the purified product. |
| first_indexed | 2024-03-06T11:05:42Z |
| format | Article |
| id | upm.eprints-97324 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T11:05:42Z |
| publishDate | 2021 |
| publisher | Wiley-Blackwell |
| record_format | dspace |
| spelling | upm.eprints-973242022-09-06T07:25:58Z http://psasir.upm.edu.my/id/eprint/97324/ Fermentation strategies for improving the production of bacteriocin-like inhibitory substances by Lactobacillus brevis C23 with nutrient supplementation, pH, and temperature variations Sreedharan, Dharni Kuhan Abbasiliasi, Sahar Mohamed, Mohd Shamzi Zhang, Jin Ng Ariff, Arbakariya Lee, Chee Keong Joo, Shun Tan In this study, fermentation strategies were carried out for improving the production of bacteriocin-like inhibitory substances by Lactobacillus brevis C23 with nutrient supplementation, pH, and temperature variations, as well as fed-batch cultivation. The BLIS activity was highest (91.52%) in the MRS medium supplemented with 1.5% (w/v) lactose and 1% (w/v) meat extract. pH 5 augmented both the cell biomass and BLIS activity, but incubation temperature only affected growth at 37°C. Fed-batch cultivation strategy that utilized meat extract feeding would positively affect cell growth, whereas BLIS activity was enhanced by lactose feeding. The highest BLIS activity from L. brevis C23 was obtained at the 24 hr mark by feeding the culture medium with lactose (77.73%). The BLIS production of L. brevis C23 fed with meat extract followed a similar trend to lactose (74.20%). Increased BLIS activity in the final solution would reduce the downstream step such as concentrating the purified product. Wiley-Blackwell 2021 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/97324/1/ABSTRACT.pdf Sreedharan, Dharni Kuhan and Abbasiliasi, Sahar and Mohamed, Mohd Shamzi and Zhang, Jin Ng and Ariff, Arbakariya and Lee, Chee Keong and Joo, Shun Tan (2021) Fermentation strategies for improving the production of bacteriocin-like inhibitory substances by Lactobacillus brevis C23 with nutrient supplementation, pH, and temperature variations. Journal of Food Processing and Preservation, 45 (11). art. no. 15914. pp. 1-13. ISSN 0145-8892; ESSN: 1745-4549 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.15914 Lactobacillus brevis; Lactose; Meat; Fermentation 10.1111/jfpp.15914 |
| spellingShingle | Lactobacillus brevis; Lactose; Meat; Fermentation Sreedharan, Dharni Kuhan Abbasiliasi, Sahar Mohamed, Mohd Shamzi Zhang, Jin Ng Ariff, Arbakariya Lee, Chee Keong Joo, Shun Tan Fermentation strategies for improving the production of bacteriocin-like inhibitory substances by Lactobacillus brevis C23 with nutrient supplementation, pH, and temperature variations |
| title | Fermentation strategies for improving the production of bacteriocin-like inhibitory substances by Lactobacillus brevis C23 with nutrient supplementation, pH, and temperature variations |
| title_full | Fermentation strategies for improving the production of bacteriocin-like inhibitory substances by Lactobacillus brevis C23 with nutrient supplementation, pH, and temperature variations |
| title_fullStr | Fermentation strategies for improving the production of bacteriocin-like inhibitory substances by Lactobacillus brevis C23 with nutrient supplementation, pH, and temperature variations |
| title_full_unstemmed | Fermentation strategies for improving the production of bacteriocin-like inhibitory substances by Lactobacillus brevis C23 with nutrient supplementation, pH, and temperature variations |
| title_short | Fermentation strategies for improving the production of bacteriocin-like inhibitory substances by Lactobacillus brevis C23 with nutrient supplementation, pH, and temperature variations |
| title_sort | fermentation strategies for improving the production of bacteriocin like inhibitory substances by lactobacillus brevis c23 with nutrient supplementation ph and temperature variations |
| topic | Lactobacillus brevis; Lactose; Meat; Fermentation |
| url | http://psasir.upm.edu.my/id/eprint/97324/1/ABSTRACT.pdf |
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