Production and Partial Purification of Pediocin from Pediococcus acidilactici 4E5 using Coconut Paring Meal Extract as Substrate
Author : Lopez, Maria Francia Fajardo
Major Adviser : Del Barrio, Marilyn C.
Major Co-Adviser : Mercado,Susana M.
Committee Members : Alcantara, Jerico Z.; Valencia, Jeanne Michelle T.
Year : 2014
Month : April
Type : Thesis
Degree: BS
Related Articles:
Keywords:
This manuscript can be accessed: Only after the consultation with author or adviser
Abstract
Pediocin, an antimicrobial metabolite from the lactic acid bacteria Pediococcu sacidilactici 4E5 was produced and purified. The optimum fermentation condition of pediocin in MRS was investigated. It was found out that the optimum fermentation incubation time, incubation temperature and initial pH of media for pedicocin production was equal to 18 hours, 36.86 °C and 6.225, respectively. It was also found out that the time of incubation was the most significant factor in the production of pediocin. Also the combined effects of incubation time and temperature played a significant effect in the production of pediocin. A large pH drop was also needed to produce pediocin efficiently. Production of pediocin was also done in CPME where it was found out that increasing the amount of CPME in the media decreased the amount of pediocin produced. Also supplementing the CPME media with yeast extract repressed the production of pediocin. Pediocin produced in both MRS and CPME was subjected to purification. Ammonium sulfate precipitation was done in fractions, 30, 60, 80 and 85% where a production fold of 6.8, 5.9, 3.7 and 0 was achieved respectively. Further purification was done using cation exchange chromatography, but it did not produce positive result because the protein produced from the fermentation process was initially low.
Go back to Research Abstracts