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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 8, Issue:3, March, 2019

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(3): 2000-2008
DOI: https://doi.org/10.20546/ijcmas.2019.803.238


Optimization of Bacteriocin Production from Lactobacillus gasseri NBL 18 through Response Surface Methodology
Neha Pandey* and Ravinder Kumar Malik
National Dairy Research Institute, Karnal, Haryana, India
*Corresponding author
Abstract:

Response surface methodology (RSM) is a combination of statistical and mathematical techniques used to create the model and to analyze a response influenced by several factors. The present research was carried out to enhance bacteriocin production by the Lactic acid bacteria Lactobacillus gasseri NBL 18 isolated in our lab from infant fecal samples. The influence of physical parameters viz. temperature (37-42°C), pH (4.0-8.0), incubation time (6-24h) and inoculum level (1- 3%) on bacteriocin production was analyzed through RSM. Maximum bacteriocin production of 2.56 X 104 AU/ml was obtained at temperature 37°C, pH 8.0, inoculum size 3% and incubation time of 24 h. Statistical analysis showed that all the four factors had significant effects on bacteriocin production. RSM proved to be a powerful tool in the optimization of bacteriocin production by L. gasseri NBL 18.


Keywords: Bacteriocins; Response surface methodology; Lactobacillus gasseri

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How to cite this article:

Neha Pandey and Ravinder Kumar Malik. 2019. Optimization of Bacteriocin Production from Lactobacillus gasseri NBL 18 through Response Surface Methodology.Int.J.Curr.Microbiol.App.Sci. 8(3): 2000-2008. doi: https://doi.org/10.20546/ijcmas.2019.803.238
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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