@article{ajfst2021921,
author={{E., Onwuakor Chijioke and N., Ogbulie Jude and Wesley, Braide and E., Ogbulie Tochukwu and V., Nwokafor Chibuzo and C.E., Uchendu},
title={Optimization of Bacteriocin Production by <i>Lactobacillus fermentum </i>Strain COE20 from Fermenting <i>Pentaclethra macrophylla </i>Benth Using Response Surface Methodology},
journal={American Journal of Food Science and Technology},
volume={9},
number={2},
pages={30--37},
year={2021},
url={http://pubs.sciepub.com/ajfst/9/2/1},
issn={2333-4835},
abstract={This study evaluated the effect of varied culture conditions (Temperature, pH, and Sodium Chloride concentration) on bacteriocin production by <i>Lactobacillus fermentum</i> strain COE20 isolated from fermenting African oil bean seeds (<i>Pentaclethra macrophylla </i>Benth) using Response Surface Methodology (RSM). A Central Composite Design (CCD) was adopted with the interest of estimating the optimal conditions for its production using the response surface regression model, which estimated the linear, squared, and interactive relationship between the response variables. The Analysis of Variance (ANOVA) showed that the coefficient of determination in terms of predicted R<SUP>2</SUP> was 0.8697 which was in close agreement with an adjusted R<SUP>2</SUP> of 0.7393 and was accounted for by the predictors suggesting that the model was adequate. Optimal culture condition for bacteriocin production by <i>L. fermentum </i>strain COE20 was found at approximately 31ˇăC, pH 5.9, 1.9% NaCl concentration at Y = 11.75mm. Y represents the response (zone of inhibition) against <i>Staphylococcus aureus </i>ATCC 19095 using the agar well diffusion assay method.},
doi={10.12691/ajfst-9-2-1}
publisher={Science and Education Publishing}
}