Optimization of Culture Conditions for Pediococcus lolii probiotic bacterium

BACKGROUND AND OBJECTIVESConsidering the diverse advantages of probiotics on public health, it is necessary to increase probiotic production and their antimicrobial effects.Lactic acid bacteria (LAB) are well known to produce peptides and proteins with antimicrobial properties. Pediococcus lolii as a known LAB, has high potential to produce antimicrobial agents. In this study, we evaluated the effect of several growth parameters on the antimicrobial ability of pediococcus lolii bacteria isolated from traditional cheese.MATERIALS AND METHODSPediococcus lolii bacteria were cultured in MRS media with different PH in the range of ۴ to ۶. Also, the effect of different glucose, fructose, yeast, and peptone concentrations was evaluated on the antimicrobial ability of pediococcus lolii by minimum inhibitory concentration (MIC) test.RESULTS AND DISCUSSIONBased on the results, it was confirmed that adding ۵mg/ml glucose or fructose in MRS broth has the best effect on the antimicrobial ability of P. lolii bacteria. Also, it was found that ۵mg/ml peptone and or ۲.۵mg/ml yeast in pH=۴ have the best effect on the growth and antimicrobial effect of P. lolii bacteria.CONCLUSIONAccording to our successful findings, there is an essential need for extensive study of probiotics due to their considered role in public health.

کلیدواژه ها:

Antimicrobial Effect ، Pediococcus Lolii ، Culture Optimization