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STUDY OF FACTORS AFFECTING THE PRODUCTION OF BACTERIOCIN BY LACTOBACILLUS CASEI

ABSTRACTS OF THE PAPERS APPEARING IN VOLUME 53(2003)
 
Harshada Joshi* and B.L. Chaudhary
Department of Biotechnology, Mohanlal Sukhadia University, Udaipur - 313 001

Shilpa Vij
Dairy Microbiology Division, NDRI, Karnal



Abstract
The effect of production medium, initial pH of the medium, incubation temperature and incubation period on the production of bacteriocin by L. casei (isolated from infant stool sample) against S. aureus was studied. Among the three media (MRS, TGE and Elliker broth) tested, maximum amount of bacteriocin was produced in MRS medium. Enhanced production of bacteriocin was achieved by growing the cells at optimum pH and incubation temperature. Maximum bacteriocin titre (640 AU/ml) was obtained in MRS medium, having initial pH 6.5 when cells were incubated at 37C for 24 hours.

Key words: Bacteriocin, incubation period, incubation temperature, initial pH, L. casei, media.
 
 
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