Fermentation strategies for improving the production of bacteriocin-like inhibitory substances by Lactobacillus brevis C23 with nutrient supplementation, pH, and temperature variations

• Main Authors: Sreedharan, Dharni Kuhan, Abbasiliasi, Sahar, Mohamed, Mohd Shamzi, Zhang, Jin Ng, Ariff, Arbakariya, Lee, Chee Keong, Joo, Shun Tan
• Format: Article
• Language: English
• Published: Wiley-Blackwell 2021
• Subjects: Lactobacillus brevis; Lactose; Meat; Fermentation
• Online Access: http://psasir.upm.edu.my/id/eprint/97324/1/ABSTRACT.pdf; http://psasir.upm.edu.my/id/eprint/97324/; https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.15914

In this study, fermentation strategies were carried out for improving the production of bacteriocin-like inhibitory substances by Lactobacillus brevis C23 with nutrient supplementation, pH, and temperature variations, as well as fed-batch cultivation. The BLIS activity was highest (91.52%) in the MR...