Effect of complex food environment on production of enteriocin IN 3531 with enterococcus faecium IN3531 as a starter in Chinese fermentation paocai making
Liu, W.L., Zhang, L., Shi, J., and Yi, H.X. (2014). "Effect of complex food environment on production of enteriocin IN 3531 with enterococcus faecium IN3531 as a starter in Chinese fermentation paocai making.", Advanced Materials Research, 884-885, pp. 429-432. doi : 10.4028/www.scientific.net/AMR.884-885.429
Enterococcus faecium IN3531 has been successfully confirmed to have no disease-causing factors and antibiotic resistance and it had been confirmed that the ability to produce bacteiocins in MRS. In this study, the effects of the complex food environment in Chinese fermentation paocai making on Enteriocin IN3531 production were studied. It was concluded that the complex food environment didn't thoroughly interferes with bacteriocin production levels. Results obtained showed that the suitable fermentation conditions for enterocin IN3531 production in Chinese fermentation paocai making using Enterococcus faecium IN3531 as a 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%, fermentation time of 108 hours. © (2014) Trans Tech Publications, Switzerland.