Characteristics and optimization of fermentative condition for bacteriocin producing Enterococcus Faecium E6

doi:10.13386/j.issn1002-0306.2013.07.076

Characteristics and optimization of fermentative condition for bacteriocin producing Enterococcus Faecium E6[J]. Science and Technology of Food Industry, 2013, (07): 199-201. DOI: 10.13386/j.issn1002-0306.2013.07.076

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Characteristics and optimization of fermentative condition for bacteriocin producing Enterococcus Faecium E6

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The characteristics of antimicrobial activity and the fermentative condition of Enterococcus Faecium E6 were discussed.Proteinic bacteriocin produced by E6 showed inhibitory activity against Listeria monocytogenes, Escherichia coli, Staphylococcus aureus and Bacillus subtilis.It showed obviously activity under pH3.0～ 7.0 condition.It was also active when heated at 60～ 121℃ for 20min.The fermentative condition, optimized by Box-Behnken design, was cultured at pH 5.1, temperature of 31.0℃ for 36.0h.Under this condition, the diameter of inhibition zone reached up to 20.17mm, which increased by 27.2% than optimization before.

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Science and Technology of Food Industry

Characteristics and optimization of fermentative condition for bacteriocin producing Enterococcus Faecium E6

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