Effects of the cultivation conditions on antimicrobial activity of Lactiplantibacillus sp. NCL33 isolated from Nem chua

Abstract

There is an increasing demand from consumers for natural and minimally processed foods. Therefore, developing and producing effective natural antimicrobial substances for food preservation is of great interest. This work aimed to investigate the effect of growth conditions on the maximum activity of antibacterial substances production by Lactiplantibacillus sp. NCL33 from Nem chua, a traditional fermented meat. The results revealed that the antibacterial substances exhibited a broad spectrum of antimicrobial activity against Gram-positive and Gram-negative bacteria. The antibacterial activity of NCL33 was optimized with MRS broth supplemented with 20 g/L glucose. The suitable nitrogen source for antibacterial biosynthesis was yeast extract with a concentration of 25 g/L. Moreover, the inoculated temperature and initial pH significantly influenced the antimicrobial activity. The maximum antimicrobial activity of NCL33 was obtained at 30°C and pH 7,0.