发酵
食品科学
植物乳杆菌
化学
孵化
乳糖
响应面法
抗菌活性
潜伏期
中心组合设计
细菌
乳酸
生物
色谱法
生物化学
遗传学
作者
Hajar Yousefi,Marzieh Moosavi‐Nasab,Sabihe Soleimanian‐Zad,Mohammad‐Taghi Golmakani,Marjan Majdinasab
标识
DOI:10.1016/j.idairyj.2024.105882
摘要
The aim of the present study was to determine the best conditions for production of antibacterial metabolites by Lactobacillus plantarum PTCC 1896 cultured in whey by optimizing incubation time (24, 48 & 72 h), inoculum size (2, 4 & 6%) and MPC concentration (0, 1& 2%) using Central Composite Design. During fermentation, due to the production of organic acids, pH decreased to 4.83-3.69 and acidity increased to 0.4-0.96 %. Inoculum size and MPC concentration had a positive effect on the cell viability and viability decreased with increasing time (p<0.05). The addition of MPC to whey up to 1% increased the amount of lactose and nitrogenic sources in medium and helped to produce of antibacterial compounds.. The optimal fermentation condition to maximum antibacterial metabolites production was 72 h incubation, 1% MPC concentration and 6% inoculum size. The results of LC-MS analysis confirmed the presence of antibacterial peptides in medium.
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