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Applied and Environmental Microbiology, September 2002, p. 4465-4471, Vol. 68, No. 9
0099-2240/02/$04.00+0     DOI: 10.1128/AEM.68.9.4465-4471.2002
Copyright © 2002, American Society for Microbiology. All Rights Reserved.

Optimization of Bacteriocin Production by Batch Fermentation of Lactobacillus plantarum LPCO10

M. V. Leal-Sánchez,,{dagger} R. Jiménez-Díaz, A. Maldonado-Barragán, A. Garrido-Fernández, and J. L. Ruiz-Barba*

Departamento de Biotecnología de Alimentos, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, 41012 Seville, Spain

Received 19 February 2002/ Accepted 18 June 2002

Optimization of bacteriocin production by Lactobacillus plantarum LPCO10 was explored by an integral statistical approach. In a prospective series of experiments, glucose and NaCl concentrations in the culture medium, inoculum size, aeration of the culture, and growth temperature were statistically combined using an experimental 235-2 fractional factorial two-level design and tested for their influence on maximal bacteriocin production by L. plantarum LPCO10. After the values for the less-influential variables were fixed, NaCl concentration, inoculum size, and temperature were selected to study their optimal relationship for maximal bacteriocin production. This was achieved by a new experimental 323-1 fractional factorial three-level design which was subsequently used to build response surfaces and analyzed for both linear and quadratic effects. Results obtained indicated that the best conditions for bacteriocin production were shown with temperatures ranging from 22 to 27°C, salt concentration from 2.3 to 2.5%, and L. plantarum LPCO10 inoculum size ranging from 107.3 to 107.4 CFU/ml, fixing the initial glucose concentration at 2%, with no aeration of the culture. Under these optimal conditions, about 3.2 x 104 times more bacteriocin per liter of culture medium was obtained than that used to initially purify plantaricin S from L. plantarum LPCO10 to homogeneity. These results indicated the importance of this study in obtaining maximal production of bacteriocins from L. plantarum LPCO10 so that bacteriocins can be used as preservatives in canned foods.

* Corresponding author. Mailing address: Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC), Avda. Padre García Tejero, 4, Aptdo. 1078, 41012 Seville, Spain. Phone: 34-54-690850. Fax: 34-54-691262. E-mail: jlruiz{at}cica.es.

{dagger} Present address: Laboratório de Bromatologia e Nutrição, Centro de Segurança Alimentar e Nutrição, Instituto Nacional de Saúde Dr. Ricardo Jorge, 1649-016 Lisbon, Portugal.

Applied and Environmental Microbiology, September 2002, p. 4465-4471, Vol. 68, No. 9
0099-2240/02/$04.00+0     DOI: 10.1128/AEM.68.9.4465-4471.2002
Copyright © 2002, American Society for Microbiology. All Rights Reserved.



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