Optimization of Bacteriocin Production from Lactobacillus gasseri NBL 18 through Response Surface Methodology

Abstract

Bacteriocins are ribosomally synthesized antimicrobial peptides, which are produced by a wide variety of bacteria (De Vugst and Vandamme, 1994). They were originally defined as proteins characterized by lethal biosynthesis, predominantly intra-species killing activity and adsorption to specific receptors on the surface of bacteriocin sensitive cells (Joerger and Klaenhammer, 1990). Bacteriocins produced by Lactic Acid Bacteria (LAB) have presented a potential use in food industries as biopreservatives as they are able to inhibit the growth of a wide variety of bacteria, including many food spoilage bacteria and pathogens. In order to use a bacteriocin as a food preservative, either the bacteriocin producing strain is used as a starter culture or the bacteriocin in its pure form is used as a food additive. Direct application of bacteriocin for food preservation requires optimization of their production which is dependent on multiple strain-specific factors such as incubation time, temperature, pH and composition of the media (Zamhir et al., 2016). Therefore, it is necessary to conduct research to find out the optimum condition of bacteriocin production. Optimization culture conditions by conventional methods involve International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 8 Number 03 (2019) Journal homepage: http://www.ijcmas.com