Abstract:
due to the production of organic acids, but also of other compounds, such as bacteriocins.
This study was conducted to characterize bacteriocins produced by LAB from di:fferent origins, to
investigate the relationship between microbial growth and bacteriocin production; and to select factors
affecting bacteriocin production using Plackett-Burman design.
Bacteriocins showed broad antimicrobial spectrum determined by well-diffusion assay against
Bacillus subtilis, methycilin resistant Staphylococcus aureus and Listeria monocytogenes.
The optimum production conditions of the bacteriocins did coincide with those for growth, pH 6.0 and
temperature 37°C. Also, glucose seems to be the most significant factor a:ffecting bacteriocin
