Modelling Growth and Bacteriocin Production by Lactobacillus plantarum BC-25 in Response to Temperature and pH in Batch Fermentation

Applied Biochemistry and Biotechnology

Volumn 176, Issue 6, 2015, Pages 1627-1637

  Zhou, Kang ^a   Zeng, Yi ting ^a   Han, Xin feng ^a   Liu, Shu liang ^a  

^a SICHUAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Fermentation; Lactobacillus plantarum; Modelling; pH; Plantaricin; Temperature

Indexed keywords

BACILLI; CELL GROWTH; CELLS; CYTOLOGY; ECOLOGY; FERMENTATION; LACTIC ACID; MODELS; PH; TEMPERATURE;

BACTERIOCIN PRODUCTION; BATCH FERMENTATION; LACTIC ACID BACTERIA; LACTOBACILLUS PLANTARUM; OPTIMAL TEMPERATURE; PLANTARICIN; PREDICTIVE MICRO-BIOLOGY; RESPONSE SURFACE MODELING;

GROWTH KINETICS;

BACTERIOCIN;

ARTICLE; BACTERIAL CELL; BACTERIAL GROWTH; BACTERIAL KINETICS; BATCH FERMENTATION; BIOMASS PRODUCTION; CELL GROWTH; CONTROLLED STUDY; FERMENTATION MODEL; LACTOBACILLUS PLANTARUM; NONHUMAN; PH; RESPONSE SURFACE METHOD; TEMPERATURE; BIOLOGICAL MODEL; BIOSYNTHESIS; GROWTH, DEVELOPMENT AND AGING; HEAT;

LACTOBACILLUS PLANTARUM;

BACTERIOCINS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS PLANTARUM; MODELS, BIOLOGICAL;

EID: 84937975585     PISSN: 02732289     EISSN: 15590291     Source Type: Journal    
DOI: 10.1007/s12010-015-1666-3     Document Type: Article

References (23)

1. Klaenhammer, T. R. (1988). Bacteriocins of lactic acid bacteria. Biochimie, 70, 337–349.
2. Messens, W., Verluyten, J., Leroy, F., & De Vuyst, L. (2003). Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes. International Journal of Food Microbiology, 81, 41–52.
3. Messens, W., Neysens, P., Vansieleghem, W., Vanderhoeven, J., & De Vuyst, L. (2002). Modelling growth and bacteriocin production by Lactobacillus amylovorus DCE 471 in response to temperature and pH value used for sourdough fermentation. Applied and Environmental Microbiology, 68, 1431–1435.
4. Vignolo, G. M., Kairuz, M. N., Ruiz-Holgado, A. A. P., & Oliver, G. (1995). Influence of growth conditions on the production of lactocin 705, a bacteriocin produced by Lactobacillus casei CRL 705. Journal of Applied Bacteriology, 78, 5–10.
5. McMullen, L. M., & Stiles, M. E. (1996). Potential use of bacteriocin-producing lactic acid bacteria in the preservation of meats. Journal of Food Protection, 58, 64–71.
6. Leroy, F., & De Vuyst, L. (2003). A combined model to predict the functionality of the bacteriocin-producing Lactobacillus sakei. Applied and Environmental Microbiology, 69, 1093–1099.
7. Leroy, F., & De Vuyst, L. (2002). Bacteriocin production by Enterococcus faecium RZS C5 is cell density limited and occurs in the very early growth phase. International Journal of Food Microbiology, 72, 155–164.
8. Leroy, F., & De Vuyst, L. (1999). Temperature and pH condition that prevail during fermentation of sausages are optimal for production of the antilisteral bacteriocin sakacin K. Applied and Environmental Microbiology, 65, 974–981.
9. Gibson, A. M., Bratchell, N., & Roberts, T. A. (1988). Predicting microbial growth: growth responses of salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature. International Journal of Food Microbiology, 6(2), 155–178.
10. Vazquez, J. A., & Murado, M. A. (2008). Unstructured mathematical model for biomass, lactic acid and bacteriocin production by lactic acid bacteria in batch fermentation. Journal of Chemical Technology & Biotechnology, 83, 91–96.
11. Parente, E., Ricciardi, A., & Addario, G. (1994). Influence of pH on growth and bacteriocin production by Lactococcus lactis subsp. lactis 140NWC during batch fermentation. Applied Microbiology and Biotechnology, 41, 388–394.
12. Isabelle, L., & Andre, L. (2006). Quantitative prediction of microbial behaviour during food processing using an integrated modeling approach: a review. International Journal of Refrigeration, 29, 968–984.
13. Ross, T. (1996). Indices for performance evaluation of predictive models in food microbiology. Journal of Applied Microbiology, 81, 501–508.
14. Leroy, F., & De Vuyst, L. (2005). Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin-producing Lactobacillus sakei CTC 494 strain. International Journal of Food Microbiology, 100, 141–152.
15. Neysens, P., & De Vuyst, L. (2005). Kinetics and modelling of sourdough lactic acid bacteria. Trends in Food Science & Technology, 16, 95–113.
16. Motta, A. S., & Brandelli, A. (2003). Influence of growth conditions on bacteriocin production by Brevibacterium linens. Applied Microbiology and Biotechnology, 62, 163–167.
17. De Vuyst, L., Callewaert, R., & Crabbe, K. (1996). Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavourable growth conditions. Microbiology, 142, 817–827.
18. Cladera-Olivera, F., Caron, G. R., & Brandelli, A. (2004). Bacteriocin production by Bacillus licheniformis strain P40 in cheese whey using response surface methodology. Biochemistry Engineering Journal, 21, 53–58.
19. Mataragas, M., Metaxopolous, J., Galiotou, M., & Drosinos, E. H. (2003). Influence of pH and temperature on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442. Meat Science, 64, 265–271.
20. Zhang, J., Zhang, Y., Liu, S., Han, Y., & Zhou, Z. (2012). Modelling growth and bacteriocin production by Pediococcus acidilactici PA003 as a function of temperature and pH value. Applied Biochemistry and Biotechnology, 166, 1388–1400.
21. Delgado, A., Brito, D., Peres, C., Noe-Arroyo, F., & Garrido-Fernandez, A. (2005). Bacteriocin production by Lactobacillus pentosus B96 can be expressed as a function of temperature and NaCl concentration. Food Microbiology, 22, 521–528.
22. Guerra, N. P. (2014). Modeling the batch bacteriocin production system by lactic acid bacteria by using modified three-dimensional Lotka–Volterra equations. Biochemical Engineering Journal, 88, 115–130.
23. Chowdhury, B. R., Chakraborty, R., & Chaudhuri, U. R. (2007). Validity of modified Gompertz and logistic models in predicting cell growth of Pediococcus acidilactici H during the production of bacteriocin pediocin AcH. Journal of Food Engineering, 80, 1171–1175.