Modelling Growth and Bacteriocin Production by <Emphasis Type="Italic">Pediococcus acidilactici</Emphasis> PA003 as a Function of Temperature and pH Value |
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Authors: | Jian Zhang Ying Zhang Shan-na Liu Ye Han Zhi-jiang Zhou |
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Institution: | (1) School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, China;(2) Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China;(3) Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China; |
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Abstract: | To investigate the effect of pH and temperature on the cell growth and bacteriocin production of Pediococcus acidilactici PA003, a lactic acid bacterium isolated from traditionally fermented cabbage, the kinetic behaviour of P. acidilactici PA003 was simulated in vitro during laboratory fermentations by making use of MRS broth. Firstly, primary models were developed
for cell growth, glucose consumption, lactic acid and bacteriocin production for a given set of environmental conditions.
Based on primary models, further study was undertaken to fit secondary models to describe the influence of temperature and
pH on microbial behaviour. The models were validated successfully for all components. The results from the cell yield coefficient
for lactic acid production reflected the homofermentative nature of P. acidilactici PA003. Both cell growth and bacteriocin production were very much influenced by changes in temperature and pH. The optimal
condition for specific growth rate and biomass concentration was almost the same at pH 6.5 and 35 °C. At 35 °C and pH 6.1,
the maximal bacteriocin activity was also achieved. The kinetic models provide useful tools for elucidating the mechanisms
of temperature and pH on the kinetic behaviour of P. acidilactici PA003. The information obtained in this paper may be very useful for the selection of suitable starter cultures for a particular
fermentation process and is a first step in the optimization of food fermentation processes and technology as well. |
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