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In the present study, Plackett-Burman design was applied to select influential parameters for bacteriocin production by Lactococcus lactis subsp. lactis R10, an isolate from fermented radish was investigated. Out of the eleven culture media constituents screened, six constituents namely temperature, dipotassium hydrogen phosphate, triammonium citrate, sodium acetate, yeast extract and pH were found to contribute positively to the overall bacteriocin production. Sucrose, peptone, magnesium sulphate, tween 80 and glycerol had a negative effect on bacteriocin production by L. lactis subsp. lactis R10. Thus, the statistical approach employed in this study allows for rapid identification of important culture media parameters affecting the bacteriocin production.

Keywords

Lactococcus lactis subsp. lactis R10, Bacteriocin, Plackett-Burman Design

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References

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Studies on the Effect of Carbon Source on Adhesion Properties of Lactic Acid Bacterial Strains

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Authors

M. Karthikadevi ¹, K. Vijila ¹

Affiliations
1 Department of Agricultural Microbiology, Tamil Nadu Agricultural University, Coimbatore (T.N.), IN

Source

Asian Journal of Bio Science, Vol 9, No 1 (2014), Pagination: 21-25

Abstract

The influence of the carbon sources present in the reconstituted MRS medium on adhesion properties of lactic acid bacterial strainsEnterococcus durans Afm50, Lactococcus lactis Gfm34 and Lactococcus lactis Brd10 was examined. The results demonstrated that variation in the carbon sources in the reconstituted MRS medium had a significant influence on the cell surface hydrophilicity/hydrophobicity of all strains but remained the Lewis- acid/base characteristics in the outer cell surface of LAB strains. The weakly hydrophilic strains E.durans Afm50 and L.lactis Gfm34 displayed high electronegative charge whereas strong hydrophilic strain L.lactis Brd10 had less electronegative charge measured in terms of zeta potential as a function of pH. Model surface of polystyrene microtiter plate on adhesive ability of LAB strains revealed that the strains adhered with varying abilities on the carbon sources. Knowledge of the bacterial adhesion on various carbon sources can have advantages in food biotechnological processes.

Keywords

Lactic Acid Bacteria, Carbon Source, Hydrophobicity/Hydrophilicity, Surface Charge, Adhesion.

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