Kinetic modelling and optimisation of antimicrobial compound production by candida pyralidae KU736785 for control of candida guilliermondii
2017
Mewa-Ngongang, Maxwell | Du Plessis, HW | Hutchinson, UF | Mekuto, Lukhanyo | Ntwampe, Seteno Karabo Obed
Biological antimicrobial compounds from yeast can be used to address the critical need for safer preservatives in food, fruit and beverages. The inhibition of Candida guilliermondii, a common fermented beverage spoilage organism, was achieved using antimicrobial compounds produced by Candida pyralidae KU736785. The antimicrobial production system was modelled and optimised using response surface methodology, with 22.5 C and pH of 5.0 being the optimum conditions. A new concept for quantifying spoilage organism inhibition was developed. The inhibition activity of the antimicrobial compounds was observed to be at a maximum after 17–23 h of fermentation, with C. pyralidae concentration being between 0.40 and 1.25 109 CFU ml 1, while its maximum specific growth rate was 0.31–0.54 h 1. The maximum inhibitory activity was between 0.19 and 1.08 l contaminated solidified media per millilitre of antimicrobial compound used. Furthermore, the antimicrobial compound formation rate was 0.037–0.086 l VZI ml 1 ACU h 1, respectively. The response surface methodology analysis showed that the model developed sufficiently described theantimicrobial compound formation rate 1.08 l VZI ml 1 ACU, as 1.17 l VZI ml 1 ACU, predicted under the optimum production conditions.
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