from indigenous fermented foods and human gut ... - Thapar University
from indigenous fermented foods and human gut ... - Thapar University
from indigenous fermented foods and human gut ... - Thapar University
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111<br />
Chapter IV: Results<br />
4.11.1 Effect of incubation temperature, initial pH <strong>and</strong> inoculums size on bacteriocin<br />
production<br />
The effect of incubation temperature on bacteriocin production by L. casei LAM-1 in MRS<br />
broth is shown in Fig 4.12. Bacteriocin activity was studied when the producer strain was<br />
incubated at 25, 30, 35 <strong>and</strong> 40°C, but maximum production of bacteriocin was obtained at a<br />
temperature of 35°C. When different initial pH values in MRS broth were assayed (Fig.<br />
4.13), it was observed that at pH of 6.7, bacteriocin production was maximum after 20 h<br />
incubation. Inoculum size was varied accordingly <strong>and</strong> it was found that inoculums<br />
corresponding to 1.8 O.D. resulted in maximum bacteriocin production (data not shown).<br />
Dunn’s multiple comparison test showed that all the factors were significant (P
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