Optimization of Fermentation Medium for the Production of Antibacterial Substances by Bacillus velezensis
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Abstract:
To improve the ability of Bacillus velezensis to produce inhibitory substances, the fermentation process was optimized using single-factor experiments, Plackett-Burman test, steepest ascent test, and the Box-Behnken design. The results showed that lactose and sodium nitrate were the optimum carbon and nitrogen sources for the fermentation medium. The Plackett-Burman test showed that the significant factors affecting were the inoculum, sodium nitrate concentration, and fermentation time. The steepest ascent test and response surface test determined the optimum conditions as 10 g/L lactose, 6.15 g/L sodium nitrate, 3% inoculum, a rotational speed of 220 r/min, 34 ℃, and 30.7 h of fermentation. Under these conditions, the diameter of the inhibition circle was 17.6 mm, which was 55% higher than the diameter before optimization. The biomass increased from 2.42×108 CFU/mL before optimization to 6.71×108 CFU/mL. The findings of this study are beneficial to the further development and utilization of B. velezensis as a potential probiotic and to improve the ability of the strain to resist food spoilage microorganisms.
