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Comparison of the performances of different fermentation strategies on cell growth and bacteriocin production by Lactobacillus curvatus CWBI‐B28
Author(s) -
Ghalfi Hakim,
Benkerroum Noreddine,
Doguiet Dalié D,
Delvigne Frank,
Thonart Philippe
Publication year - 2007
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2757
Subject(s) - bacteriocin , fermentation , yeast extract , food science , yeast , lactobacillaceae , lactobacillus , biology , bacterial growth , bacteria , chemistry , microbiology and biotechnology , biochemistry , antimicrobial , genetics
Abstract The dynamics of cell growth and bacteriocin production by Lactobacillus curvatus CWBI‐B28 in modified De Man/Rogosa/Sharp (mMRS) broth with various concentrations of glucose and complex nitrogen source (CNS; peptone, yeast extract and meat extract) was investigated in flask fermentations and in a laboratory fermentor using batch and fed‐batch cultivations. In fed‐batch fermentation the rate of feeding of the reactor with the substrates was either maintained constant (0.12 L h −1 ) or varied exponentially as a function of time. The results showed that both cell growth and bacteriocin activity were influenced by changes in the concentrations of glucose and CNS. Optimal growth and bacteriocin activity were obtained in mMRS broth containing 40 g L −1 glucose and 40 g L −1 CNS (mMRS 40/40 ). A bacteriocin titre of 4266 AU mL −1 and a cell count of 8.7 log colony‐forming units (cfu) mL −1 were recorded when this medium was used for cultivation. In batch fermentation using the same medium, a higher cell count (9.5 log cfu mL −1 ) and twice as much bacteriocin as in flask fermentation were produced. The highest bacteriocin titre (8533 AU mL −1 ) was obtained with fed‐batch fermentation at an exponentially varying rate of feeding. Bacteriocin activity and cell dry mass did not always correlate. Copyright © 2007 Society of Chemical Industry