Skip to main content
SpringerLink
Log in

Evaluation of environmental conditions for production of bacteriocin-like substance by Bacillus sp. strain P34

  • Original Paper
  • Published:
World Journal of Microbiology and Biotechnology Aims and scope Submit manuscript

Abstract

The influence of temperature, pH and media on bacteriocin production by Bacillus sp. P34 was investigated. The effect of temperature and initial pH was evaluated by factorial design and response surface methodology (RSM). Statistical analysis of results showed that, in the range studied, the two variables have a significant effect on bacteriocin production. Response-surface data showed maximum antimicrobial activity production at initial pH values between 6.0 and 8.0 and temperatures between 25 and 37 °C. No relationship between bacterial growth and bacteriocin production was observed. RSM proved to be a powerful tool in optimizing the production of antimicrobial activity by Bacillus sp. P34. When different media were tested, maximum bacteriocin production was observed in soybean protein-based medium, but antimicrobial activity was not achieved by cultivation on fish meal, feather meal, whey and grape waste.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Amiali MN, Lacroix C, Simard RE (1998) High nisin Z production by Lactococcus lactis UL719 in whey permeate with aeration. World J Microbiol Biotechnol 14:887–894

    Article  CAS  Google Scholar 

  • Bizani D, Brandelli A (2004) Influence of temperature and pH on bacteriocin production by Bacillus cereus. Appl Microbiol Biotechnol 65:158–162

    Article  CAS  Google Scholar 

  • Cladera-Olivera F, Caron GR, Brandelli A (2004) Bacteriocin production by Bacillus licheniformis P40 in cheese whey using response surface methodology. Biochem Eng J 21:53–58

    Article  CAS  Google Scholar 

  • Cleveland J, Montville TJ, Nes IF, Chikindas ML (2001) Bacteriocins: safe, natural antimicrobials for food preservation. Int J Food Microbiol 71:1–20

    Article  CAS  Google Scholar 

  • De Vuyst L (1995) Nutritional factors affecting nisin production by Lactococcus lactis subsp.lactis NIZO 22186 in a synthetic medium. J Appl Bacteriol 78:28–33

    CAS  Google Scholar 

  • De Vuyst L, Callewaert R, Crabbé K (1996) Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavourable conditions. Microbiology 142:817–827

    Article  Google Scholar 

  • Dominguez APM, Bizani D, Cladera-Olivera F, Brandelli A (2007) Cerein 8 production in soybean protein using response surface technology. Biochem Eng J 35:238–243

    Article  CAS  Google Scholar 

  • Guerra NP, Pastrana L (2001) Enhance nisin and pediocin production on whey supplemented with different nitrogen sources. Biotechnol Lett 23:609–612

    Article  CAS  Google Scholar 

  • Guerra NP, Pastrana L (2002) Production of bacteriocins from Lact. Lactis. subsp. lactis CECT 539 and Pediococcus acidilactici NRRL B-5627 using mussel-processing wastes. Biotechnol Appl Biochem 36:119–125

    Article  CAS  Google Scholar 

  • Kim WS, Hal RJ, Dunn NW (1997) The effect of nisin concentration and nutrient depletion on nisin production of Lactococcus lactis. Appl Microbiol Biotechnol 50:429–433

    Article  Google Scholar 

  • Kimura H, Sashihara T, Matsusaki H, Sonomoto K, Ishizaki A (1998) Novel bacteriocin of Pediococcus sp. ISK-1 isolated from well-aged bed of fermented rice bran. Ann NY Acad Sci 864:345–348

    Article  CAS  Google Scholar 

  • Krier F, Revol-Junelles AM, Germain P (1998) Influence of temperature and pH on production of two bacteriocins by Leuconostoc mesenteroides subsp. mesenteroides FR52 during batch fermentation. Appl Microbiol Biotechnol 50:359–363

    Article  CAS  Google Scholar 

  • Leal-Sánchez MV, Jiménez-Díaz R, Maldonado-Barragán A, Garrido-Fernández A, Ruiz-Barba JL (2002) Optimization of bacteriocin production by batch fermentation of Lactobacillus plantarum LPCO10. Appl Environ Microbiol 68:4465–4471

    Article  CAS  Google Scholar 

  • Leroy F, De Vuyst L (2002) Bacteriocin production by Enterococcus faecium RZS C5 is cell density limited and occurs in the very early growth phase. Int J Food Microbiol 72:155–164

    Article  CAS  Google Scholar 

  • Li C, Bai J, Cai Z, Ouyang F (2002) Optimization of a cultural medium for bacteriocin production by Lactococcus lactis using response surface methodology. J Biotechnol 93:27–34

    Article  CAS  Google Scholar 

  • Mataragas M, Metaxopoulos J, Galiotou M, Drosinos EH (2003) Influence of pH and temperature on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442. Meat Sci 64:265–271

    Article  CAS  Google Scholar 

  • Messens W, Verluyten J, Leroy F, De Vuyst L (2003) Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes. Int J Food Microbiol 81:41–52

    Article  CAS  Google Scholar 

  • Motta AS, Brandelli A (2002) Characterization of an antibacterial peptide produced by Brevibacterium linens. J Appl Microbiol 92:63–71

    Article  CAS  Google Scholar 

  • Motta AS, Brandelli A (2003) Influence of growth conditions on bacteriocin production by Brevibacterium linens. Appl Microbiol Biotechnol 62:163–167

    Article  CAS  Google Scholar 

  • Motta AS, Cladera-Olivera F, Brandelli A (2004) Screening for antimicrobial activity among bacteria isolated from Amazon basin. Braz J Microbiol 35:307–310

    Article  CAS  Google Scholar 

  • Motta AS, Lorenzini DM, Brandelli A (2007) Purification and partial characterization of an antimicrobial peptide produced by a novel Bacillus sp. strain isolated from Amazon basin. Curr Microbiol 54:282–286

    Article  CAS  Google Scholar 

  • Myers R, Montgomery RC (2002) Response surface methodology: process and product optimization using designed experiments. Wiley, New York

    Google Scholar 

  • Olson ER (1993) Influence of pH on bacterial gene expression. Mol Microbiol 8:5–14

    Article  CAS  Google Scholar 

  • Parente E, Ricciardi A, Addario G (1994) Influence of pH on growth and bacteriocin production by Lactococcus lactis subsp. lactis 140NWC during batch fermentation. Appl Microbiol Biotechnol 41:388–394

    CAS  Google Scholar 

  • Vázquez JA, González MP, Murado MA (2006) Preliminary tests on nisin and pediocin production using waste protein sources factorial and kinetic studies. Bioresor Technol 97:605–613

    Article  CAS  Google Scholar 

  • Zalán Z, Németh E, Baráth A, Halasz A (2005) Influence of growth medium in hydrogen peroxide and bacteriocin production of Lactobacillus strains. Food Technol Biotechnol 43:219–225

    Google Scholar 

Download references

Acknowledgement

This work was supported by CAPES and CNPq, Brazil.

Author information

Authors and Affiliations

  1. Departamento de Ciência dos Alimentos, Laboratório de Bioquímica e Microbiologia Aplicada, Universidade Federal do Rio Grande do Sul, Porto Alegre, 91501-970, Brazil

    Amanda S. Motta & Adriano Brandelli

  2. ICTA-UFRGS, Av. Bento Gonçalves 9500, Porto Alegre, 91501-970, Brazil

    Adriano Brandelli

Authors
  1. Amanda S. Motta
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Adriano Brandelli
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Adriano Brandelli.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Motta, A.S., Brandelli, A. Evaluation of environmental conditions for production of bacteriocin-like substance by Bacillus sp. strain P34. World J Microbiol Biotechnol 24, 641–646 (2008). https://doi.org/10.1007/s11274-007-9520-6

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11274-007-9520-6

Keywords

Search

Navigation