ArticleJournal of food science and technology2015
Optimization studies for enhanced bacteriocin production by Pediococcus pentosaceus KC692718 using response surface methodology.
Article in Journal of food science and technology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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19 citing papers in PubMed.
- Optimization, characterization, and mechanistic evaluation of iturin and surfactin like, broad spectrum antimicrobial lipopeptides from Bacillus subtilis RKEA1 isolated from Acanthus ilicifolius.World journal of microbiology & biotechnology · 2026Article
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- Evaluation of Different Nutritional Sources in Lactic Acid Bacteria Fermentation for Sustainable Postbiotic Production.Foods (Basel, Switzerland) · 2025Article
- Pyocins and Beyond: Exploring the World of Bacteriocins in Pseudomonas aeruginosa.Probiotics and antimicrobial proteins · 2025Review
- Statistical Optimization of Culture Conditions for Enhanced Biomass Yield ofInternational journal of food science · 2025Article
- Anti-listerial peptides from a marine3 Biotech · 2024Article
- Enhanced production of bacteriocin by3 Biotech · 2024Article
- Using metabolomics to understand stress responses in Lactic Acid Bacteria and their applications in the food industry.Metabolomics : Official journal of the Metabolomic Society · 2023Review
- Bioactive Metabolites of Lactiplantibacillus plantarum K014 Against Methicillin-Resistant Staphylococcus aureus ATCC43300 and In Vitro Evaluation of Its Antibacterial, Antioxidant and Anti-inflammatory Activities.Current microbiology · 2022Article
- A novel of new class II bacteriocin fromFrontiers in microbiology · 2022Article
- Bacteriocins in the Era of Antibiotic Resistance: Rising to the Challenge.Pharmaceutics · 2021Review
- Antimicrobial Potential of Food Lactic Acid Bacteria: Bioactive Peptide Decrypting from Caseins and Bacteriocin Production.Microorganisms · 2020Article
- Probiotic properties of a phytase producing Pediococcus acidilactici strain SMVDUDB2 isolated from traditional fermented cheese product, Kalarei.Scientific reports · 2020Article
- Competition amongVeterinary sciences · 2018Article
- Enhanced Bacteriocin Production byFrontiers in microbiology · 2018Article
- Enhancement of the productivity of the potent bacteriocin avicin A and improvement of its stability using nanotechnology approaches.Scientific reports · 2017Article
- Production of Hypoallergenic Antibacterial Peptides from Defatted Soybean Meal in Membrane Bioreactor: A Bioprocess Engineering Study with Comprehensive Product Characterization.Food technology and biotechnology · 2017Article
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2 authors.
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Abstract
Bacteriocins have been produced by various Lactic acid bacteria (LAB) strains isolated from dairy and fermented vegetable sources. In the current study we have isolated a novel bacteriocin producing strain Pediococcus pentosaceus KC692718 from mixed vegetable pickles (India). A 2 step process optimization for enhancing production of bacteriocin from the isolates was carried out with One-factor-at-a-time (OFAT) and Response Surface Methodology (RSM) methods. A 2.5 fold (AU/mL) increase of bacteriocin was observed for sucrose (2.4 %) as carbon source and 4.7 fold (AU/mL) increased bacteriocin was observed in the presence of soyatone (1.03 %) as nitrogen source in the OFAT experiments. In order to increase bacteriocin production RSM tool was performed with optimized chemical and physical sources using Design expert 8.0.7.1. Soyatone (1.03 %), sucrose (2.4 %), pH (5.5) and temperature (34.5 ºC) condition yielded 25,600.34 AU/mL of bacteriocin from P. pentosaceus KC692718. This is the first report which has produced 20 fold increase of bacteriocin for Pediococcus pentosaceus KC692718 from that of MRS medium with 1 280 AU/mL.
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