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

Author:
Chheda, Anuj H., Vernekar, Madhavi R.
Source:
Food bioscience 2014 v.7 pp. 56-63
ISSN:
2212-4292
Subject:
Bacillus cereus, ammonium sulfate, culture media, food preservatives, glucose, lysine, magnesium sulfate, soil, yeast extract, zinc sulfate
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 36.29mg/l in basal medium to 83.49mg/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.
Agid:
5444978