Antibiosis associated to Lactobacillus acidophilus growth .2. Optimization of some culture parameters in whey and soy milk medium

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dc.contributor.authorPinto, Marcos Franke [UNESP]
dc.contributor.authorPonsano, EHG
dc.contributor.authorCastroGomez, RJH
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:29:21Z
dc.date.available2014-05-20T15:29:21Z
dc.date.issued1996-01-01
dc.description.abstractWhey supplemented with soy milk has been used as a low-cost alternative in the growth of Lactobacillus acidophilus for the production of antimicrobial compounds. Response Surface Metodology has been employed in order to study the effects of initial pH, incubation temperature and soy milk rate for supplementation in the production of antimicrobial substance. It has been observed that both tested microrganisms used (S. aureus and E. coli) were inhibited by antimicrobial substance produced by L. acidophilus. The results obtained with E. coli inhibition did not follow the employed statistical model. on the other hand, when the tested microorganism S. aureus was used, the best inhibition results have been obtained when L. acidophilus was incubated at 36.80 degrees C in whey with 5.6 initial pH and 31,90% (v/v) rate supplemented with soy milk. The analysed antimicrobial substances were nor acids neither hidrogen peroxid.en
dc.description.affiliationUNIV ESTADUAL PAULISTA, DEPT APOIO PROD & SAUDE ANIM, CURSO MED VET, CAIXA POSTAL 533, BR-16050680 ARACATUBA, SP, BRAZIL
dc.description.affiliationUnespUNIV ESTADUAL PAULISTA, DEPT APOIO PROD & SAUDE ANIM, CURSO MED VET, CAIXA POSTAL 533, BR-16050680 ARACATUBA, SP, BRAZIL
dc.format.extent259-270
dc.identifierhttps://getinfo.de/app/Antibiosis-Associated-to-Lactobacillus-acidophilus/id/BLSE%3ARN015003777
dc.identifier.citationArquivos de Biologia E Tecnologia. Curitiba-Paraná: Inst Tecnologia Parana, v. 39, n. 2, p. 259-270, 1996.
dc.identifier.issn0365-0979
dc.identifier.lattes4022227218734910
dc.identifier.lattes9501017500294164
dc.identifier.urihttp://hdl.handle.net/11449/38962
dc.identifier.wosWOS:A1996UY67700005
dc.language.isopor
dc.publisherInst Tecnologia Parana
dc.relation.ispartofArquivos de Biologia E Tecnologia
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectLactobacillus acidophiluspt
dc.subjectantibiosispt
dc.subjectwheypt
dc.subjectsoy milkpt
dc.subjectResponse Surface Methodologypt
dc.titleAntibiosis associated to Lactobacillus acidophilus growth .2. Optimization of some culture parameters in whey and soy milk mediumen
dc.typeArtigo
dcterms.licensehttp://www.scielo.br/revistas/babt/iaboutj.htm
dcterms.rightsHolderInst Tecnologia Parana
unesp.author.lattes4022227218734910
unesp.author.lattes9501017500294164
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Medicina Veterinária, Araçatubapt

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