Optimization on fermentation conditions and medium for bacteriocin produced by Lactobacillus farcimini

In order to improve the production of bacteriocin of Lactobacillus farciminis FM- MM4,the fermentation conditions and components of medium were optimized.Staphylococcus aureus was used as indicator bacteria and diameter of inhibition zone was used as evaluation index of antibacterial activity. The single factor test and orthogonal test were used to optimize the culture temperature,culture time and initial p H. Based on the PlackettBurman experiment,the optimal condition for producing antibacteria components was obtained by response surface methodology with three variables of yeast powder,glucose and sodium acetate.The optimized fermentation conditions and medium component were fermentation temperature 30 ℃,initial p H7,fermentation time 24 h,glucose 24.40 g / L,yeast powder 4.34 g / L,sodium acetate 5.05 g / L.Under these optimal conditions,the diameter of inhibition zone reached up to 18.64 mm,raised by 40.13% compared that produced under the original fermentation conditions.