TY  - JOUR
T1  - EFFECT OF DIFFERENT CULTURE MEDIA, INITIAL pH, INCUBATION TEMPERATURE, AND CARBON SOURCES ON GROWTH AND BACTERIOCIN PRODUCTION OF ENTEROCOCCUS MUNDTII YB6.30
TT  - FARKLI KÜLTÜR BESİYERİ, BAŞLANGIÇ PH’SI, İNKÜBASYON SICAKLIĞI VE KARBON KARNAKLARININ ENTEROCOCCUS MUNDTII YB6.30’UN GELİŞİMİ VE BAKTERİYOSİN ÜRETİMİ ÜZERİNE ETKİSİ
AU  - Tuncer, Yasin
AU  - Küçükçiftci, Selma
AU  - Geniş, Burak
PY  - 2025
DA  - April
Y2  - 2025
DO  - 10.15237/gida.GD25029
JF  - Gıda
JO  - GIDA
PB  - The Association of Food Technology
WT  - DergiPark
SN  - 1300-3070
SP  - 245
EP  - 259
VL  - 50
IS  - 2
LA  - en
AB  - This study investigated the effects of various factors on the production of mundticin-KS in the Enterococcus mundtii YB6.30 strain, previously isolated from Sucuk, a dry-fermented sausage. The examined factors included the culture medium (de Man, Rogosa, and Sharpe broth; Brain Heart Infusion broth; M17 broth; Luria-Bertani broth; and Trypticase Soy Broth), initial medium pH (4.5, 5.5, 6.2, 7.4, and 8.5), incubation temperature (25°C, 30°C, 37°C, and 40°C), carbon source (glucose, fructose, lactose, or sucrose), and sucrose concentration (1%, 2%, 3%, 4%, 5%, 7.5%, and 10%). A one-factor-at-a-time (OFAT) approach was employed to determine the factors influencing bacteriocin production. Statistical analysis revealed that optimal mundticin-KS production by E. mundtii YB6.30 was achieved after 6 and 8 hours of incubation at 30°C in modified MRS broth medium, adjusted to an initial pH of 6.2 with the addition of 1% (w/v) sucrose. The bacteriocin activity under these conditions was measured at 1495.62±29.93 AU/mL at the 6th hour and 1567.21±26.27 AU/mL at the 8th hour (P>0.05).
KW  - Enterococcus mundtii
KW  - mundticin-KS
KW  - bacteriocin production
KW  - culture medium
KW  - incubation temperature
KW  - carbon source
N2  - Bu çalışma, daha önce kuru fermente sucuklardan izole edilen Enterococcus mundtii YB6.30 suşunda mundtisin-KS üretimi üzerine çeşitli faktörlerin etkilerini incelemiştir. İncelenen faktörler arasında kültür ortamı (de Man, Rogosa ve Sharpe broth; Brain Heart Infusion broth; M17; Luria-Bertani broth; ve Tryptic Soy broth), başlangıç pH'ı (4.5, 5.5, 6.2, 7.4 ve 8.5), inkübasyon sıcaklığı (25°C, 30°C, 37°C ve 40°C), karbon kaynağı (glikoz, fruktoz, laktoz veya sakkaroz) ve sakkaroz konsantrasyonu (%1, %2, %3, %4, %5, %7.5 ve %10) yer almaktadır. Bakteriyosin üretimini etkileyen faktörleri belirlemek için one-factor-at-a-time (OFAT) yaklaşımı kullanılmıştır. İstatistiksel analiz, E. mundtii YB6.30 tarafından optimal mundtisin-KS üretiminin, 1% (w/v) sakkaroz eklenmiş başlangıç pH'ı 6.2’ye ayarlanmış modifiye MRS broth besiyerinde 30°C'de 6 ve 8 saatlik inkübasyon sonrası elde edildiğini ortaya koymuştur. Bu koşullar altında bakteriyosin aktivitesi 6. saatte 1495.62±29.93 AU/mL ve 8. saatte 1567.21±26.27 AU/mL olarak ölçülmüştür (P>0.05).
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UR  - https://doi.org/10.15237/gida.GD25029
L1  - https://dergipark.org.tr/en/download/article-file/4608006
ER  -