@article{article_1639498, title={EFFECT OF DIFFERENT CULTURE MEDIA, INITIAL pH, INCUBATION TEMPERATURE, AND CARBON SOURCES ON GROWTH AND BACTERIOCIN PRODUCTION OF ENTEROCOCCUS MUNDTII YB6.30}, journal={Gıda}, volume={50}, pages={245–259}, year={2025}, DOI={10.15237/gida.GD25029}, author={Küçükçiftci, Selma and Geniş, Burak and Tuncer, Yasin}, keywords={Enterococcus mundtii, mundtisin-KS, bacteriosin üretimi, kültür besiyeri, inkübasyon sıcaklığı, karbon kaynağı}, abstract={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).}, number={2}, publisher={Gıda Teknolojisi Derneği}