Optimizing Conditions for the Growth and Bacteriocin Production of Lactococcus sp.HY 449 Usin Response Surface Methodology

반응표면 분석에 의한 Lactococcus sp. HY 449의 성장 및 Bacteriocin 생산의 최적화

  • Kim, Sang-Kyo ;
  • Oh, Se-Jong ;
  • Lee, Sang-Jun ;
  • Baek, Young-Jin ;
  • Park, Yun-Hee
  • 김상교 (한국야쿠르트 유업(주)연구소) ;
  • 오세종 (한국야쿠르트 유업(주)연구소) ;
  • 이상준 (한국야쿠르트 유업(주)연구소) ;
  • 백영진 (한국야쿠르트 유업(주)연구소) ;
  • 박연희 (아주대학교 공과대학 생물공학과)
  • Published : 1994.10.01


Bacteriocin-producing lactic acid bacteria, Lactococcus sp. HY 449, was isolated from dairy products. Using response surface methodology, the various concentrations of medium compo- nents (tryptone, glucose, yeast extract, tween 80, and initial pH) were tested to find the optimum conditions for maximum bacteriocin production and growth of Lactococcus sp. HY 449. Central composite design was used to control the concentrations of medium components in the experiment. Bacteriocin production and cell growth of Lactococcus sp. HY 449 were most affected by glucose and yeast extract. Estimated optimum growth conditions of Lactococcus sp. HY 449 were as follows; tryptone 1.08%, glucose 1.129%, yeast extract 0.674%, tween 80 0.11%, and initial pH 7.19. Also estimated optimum conditions for bacteriocin production were tryptone 0.937%, glucose 1.108%, yeast extract 0.163%, tween 80 0.09%, and initial pH 6.98.


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