Optimization of Bacteriocin Production by Lactobacillus fermentum Strain COE20 from Fermenting Pentaclethra macrophylla Benth Using Response Surface Methodology

Onwuakor Chijioke E.^1, , Ogbulie Jude N.², Braide Wesley², Ogbulie Tochukwu E.³, Nwokafor Chibuzo V.¹ and Uchendu C.E.⁴

¹Department of Microbiology, College of Natural Sciences, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria

²Department of Microbiology, School of Biological Sciences, Federal University of Technology, Owerri, Imo State, Nigeria

³Department of Biotechnology, School of Biological Sciences, Federal University of Technology, Owerri, Imo State, Nigeria

⁴Department of Statistics, College of Physical Sciences, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria

Cite this paper:
Onwuakor Chijioke E., Ogbulie Jude N., Braide Wesley, Ogbulie Tochukwu E., Nwokafor Chibuzo V. and Uchendu C.E.. Optimization of Bacteriocin Production by Lactobacillus fermentum Strain COE20 from Fermenting Pentaclethra macrophylla Benth Using Response Surface Methodology. American Journal of Food Science and Technology. 2021; 9(2):30-37. doi: 10.12691/ajfst-9-2-1

Abstract

This study evaluated the effect of varied culture conditions (Temperature, pH, and Sodium Chloride concentration) on bacteriocin production by Lactobacillus fermentum strain COE20 isolated from fermenting African oil bean seeds (Pentaclethra macrophylla 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 R² was 0.8697 which was in close agreement with an adjusted R² of 0.7393 and was accounted for by the predictors suggesting that the model was adequate. Optimal culture condition for bacteriocin production by L. fermentum strain COE20 was found at approximately 31°C, pH 5.9, 1.9% NaCl concentration at Y = 11.75mm. Y represents the response (zone of inhibition) against Staphylococcus aureus ATCC 19095 using the agar well diffusion assay method.

Keywords:
optimization bacteriocin Pentaclethra macrophylla response surface methodology Lactobacillus fermentum

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