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Improved production of natural food preservative ε-poly-l-lysine using a novel producer Bacillus cereus

Paper ID Volume ID Publish Year Pages File Format Full-Text
19746 43124 2014 8 PDF Available
Title
Improved production of natural food preservative ε-poly-l-lysine using a novel producer Bacillus cereus
Abstract

An indigenously isolated Bacillus cereus isolated from soil was found to be capable of producing ε-poly-l-lysine (ε-PL), a homo-poly-amino acid of l-lysine which is used as a safe food preservative. The production of the ε-PL was optimized by identifying the most significant components of the medium which affect its production under shake-flask conditions. One factor at a time method was studied for investigation of media components while orthogonal array method was used to determine the optimum composition of various components. The ε-PL yield increased significantly from 36.29 mg/l in basal medium to 83.49 mg/l in the optimized medium containing 5% glucose, 1% yeast extract, 1.5% ammonium sulphate, 0.05% magnesium sulphate and 0.004% zinc sulphate. Thus more than two-fold increase in ε-PL production was achieved using a novel producer, which by further modifications can be exploited as a potential commercial strain.

Keywords
ε-Poly-l-lysine; Fermentation; Food preservative; Optimization; Bacillus cereus
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 7, September 2014, Pages 56–63
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us