Optimization of fermentation conditions for bacteriocin production by Lactobacillus plantarum

2015 ◽  
pp. 745-750
Keyword(s):  
Lactobacillus Plantarum ◽  
Bacteriocin Production ◽  
Fermentation Conditions ◽  
Optimization Of Fermentation

Optimization of fermentation conditions for the production of recombinant hpdgf-bb in Pichia pastoris

2015 ◽  
Vol 37 (1se) ◽  
Author(s):  
Duong Long Duy ◽  
Pham Minh Vu ◽  
Nguyen Tri Nhan ◽  
Tran Linh Thuoc ◽  
Dang Thi Phuong Thao
Keyword(s):  
Pichia Pastoris ◽  
Fermentation Conditions ◽  
Optimization Of Fermentation

Optimization of Fermentation Conditions for Blue Pigment Production by Bacterial Strain T2013

2014 ◽  
Vol 1073-1076 ◽  
pp. 286-291
Author(s):  
Yong Zuo ◽  
Peng Jiang ◽  
Xiao Long Wang ◽  
Bin Fu ◽  
Xiao Long Yang ◽  
...  
Keyword(s):  
Bacterial Strain ◽  
Orthogonal Test ◽  
Blue Pigment ◽  
Liquid Volume ◽  
Initial Value ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Inoculum Volume ◽  
Optimization Of Fermentation ◽  
Single Factor Experiment

The fermentation conditions of Bacterial Strain T2013 were studied. The fermentation conditions of T2013 were investigated with single-factor experiment. In addition to, the fermentation conditions were optimized through the orthogonal test. The results showed the highest production of blue pigment was obtained on condition that fermentation time was 2d, the liquid volume was 50ml in the 250ml shake-flask, the inoculum volume was 2%, the initial value of pH was 7.6, fermentation temperature was 37°C and the speed was 150r/min.The fermentation conditions of Bacterial Strain T2013 were preliminarily determined,whichprovides a theoretical basis for the industrial production of blue pigment.

scholarly journals Enhanced Bacteriocin Production by Pediococcus pentosaceus 147 in Co-culture With Lactobacillus plantarum LE27 on Cheese Whey Broth

2018 ◽  
Vol 9 ◽  
Author(s):  
Carolina Gutiérrez-Cortés ◽  
Héctor Suarez ◽  
Gustavo Buitrago ◽  
Luis Augusto Nero ◽  
Svetoslav Dimitrov Todorov
Keyword(s):  
Lactobacillus Plantarum ◽  
Cheese Whey ◽  
Bacteriocin Production ◽  
Pediococcus Pentosaceus

scholarly journals Bacteriocin production by Lactobacillus plantarum ST16Pa in supplemented whey powder formulations

2019 ◽  
Vol 102 (1) ◽  
pp. 87-99 ◽  
Author(s):  
Sabrina S. Sabo ◽  
Attilio Converti ◽  
Simone Ichiwaki ◽  
Ricardo P.S. Oliveira
Keyword(s):  
Lactobacillus Plantarum ◽  
Bacteriocin Production ◽  
Whey Powder
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