World Journal of Microbiology and Biotechnology

, Volume 21, Issue 6, pp 925–928

Screening the Main Factors Affecting Extraction of the Antimicrobial Substance from Bacillus sp. fmbJ using the Plackett–Burman Method

Authors

  • Xiaomei Bie
    • College of Food Science and Technology, Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture of ChinaNanjing Agricultural University
    • College of Food Science and Technology, Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture of ChinaNanjing Agricultural University
  • Fengxia Lu
    • College of Food Science and Technology, Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture of ChinaNanjing Agricultural University
  • Xiaoxiong Zeng
    • College of Food Science and Technology, Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture of ChinaNanjing Agricultural University
Article

DOI: 10.1007/s11274-004-6722-z

Cite this article as:
Bie, X., Lu, Z., Lu, F. et al. World J Microbiol Biotechnol (2005) 21: 925. doi:10.1007/s11274-004-6722-z

Summary

The Plackett–Burman screening method was utilized as a tool to evaluate the importance of the selected six factors, including methanol, ethanol, propanol, butanol, pH and time, which are relevant to the extraction of the antimicrobial substance produced by Bacillus sp. fmbJ. The main factors that affected the extraction of the antimicrobial substance were determined as methanol (P < 0.0001), ethanol (P < 0.0001), pH (P = 0.0032), and time (P < 0.0001) by using the JMP software. Within the test ranges, methanol, ethanol, and time showed a significant positive relativity to the total extracted amounts respectively; while pH had a significant negative effect. The maximum prediction profile indicated that the total extracted amounts for the antimicrobial substance would reach 50.21 mg/100 ml with 99.64% probability.

Keywords

Antimicrobial substanceBacillus sp. fmbJextractionJMP softwarePlackett–Burman designmain factors

Copyright information

© Springer 2005