Effect of Complex Food Environment on Production of Enteriocin IN 3531 with Enterococcus faecium IN3531 as a Starter in Chinese Fermentation Paocai Making

Abstract:

Enterococcus faecium IN3531 has beensuccessfully confirmed to have no disease-causing factors and antibioticresistance and it had been confirmed that the ability to produce bacteiocins inMRS. In this study, the effects of the complex food environment in Chinese fermentationpaocai making on Enteriocin IN3531 production were studied. It was concludedthat the complex food environment didn’t thoroughly interferes with bacteriocinproduction levels. Results obtained showed that the suitable fermentationconditions for enterocin IN3531 production in Chinese fermentation paocai makingusing Enterococcus faecium IN3531 asa starter were the initial salt concentration of 2%, the inoculum size of 3%,the fermentation temperature of 35 °C, the ratio of material to liquid of 30%, fermentationtime of 108 hours.

• Periodical: Advanced Materials Research (Volumes 884-885)
• Pages: 429-432
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.884-885.429
• Online since: January 2014
• Authors: Wen Li Liu, Lan Wei Zhang, John Shi, Hua Xi Yi
• Keywords: Bacteriocin Production, Chinese Fermentation Paocai, Fermentation Conditions, Starter

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