EFFECT OF DIFFERENT CULTURE MEDIA, INITIAL pH, INCUBATION TEMPERATURE, AND CARBON SOURCES ON GROWTH AND BACTERIOCIN PRODUCTION OF ENTEROCOCCUS MUNDTII YB6.30

This study investigated the effects of various factors on the production of mundticin-KS in the Enterococcus mundtii YB6.30 strain, previously isolated from Sucuk, a dry-fermented sausage. The examined factors included the culture medium (de Man, Rogosa, and Sharpe broth; Brain Heart Infusion broth; M17 broth; Luria-Bertani broth; and Trypticase Soy Broth), initial medium pH (4.5, 5.5, 6.2, 7.4, and 8.5), incubation temperature (25°C, 30°C, 37°C, and 40°C), carbon source (glucose, fructose, lactose, or sucrose), and sucrose concentration (1%, 2%, 3%, 4%, 5%, 7.5%, and 10%). A one-factor-at-a-time (OFAT) approach was employed to determine the factors influencing bacteriocin production. Statistical analysis revealed that optimal mundticin-KS production by E. mundtii YB6.30 was achieved after 6 and 8 hours of incubation at 30°C in modified MRS broth medium, adjusted to an initial pH of 6.2 with the addition of 1% (w/v) sucrose. The bacteriocin activity under these conditions was measured at 1495.62±29.93 AU/mL at the 6th hour and 1567.21±26.27 AU/mL at the 8th hour (P>0.05).