Please use this identifier to cite or link to this item:
|Title:||A multifactorial design for studying factors influencing the growth and tyramine production of the lactic acid bacteria Lactobacillus brevis CECT 4669 and Enterococcus faecium BIFI-58|
|Authors:||Marcobal, Ángela; Martín-Álvarez, Pedro J.; Moreno-Arribas, M. Victoria; Muñoz, Rosario|
Lactic acid bacteria
Multiple linear regression
|Citation:||Research in Microbiology 157 : 417–424 (2006)|
|Abstract:||A central composite face design was used to study growth and tyramine production of two strains of lactic acid bacteria, Lactobacillus brevis CECT 4669 and Enterococcus faecium BIFI-58. The effects of five physicochemical factors (incubation temperature and time, environmental pH, added tyrosine concentration, and pyridoxal-5-phosphate (PLP) supplementation) on cell growth and tyramine production were analyzed under aerobic and anaerobic conditions. The parameters of the quadratic model for each response variable were estimated by multiple linear regression (MLR), and statistical analysis of the results led to the elucidation of mathematical models capable of predicting the behavior of the responses as a function of the main variables involved in the process. Incubation time was found to be the most important variable influencing growth in L. brevis, while pH showed the highest contribution in E. faecium. The production of tyramine was dependent on the added tyrosine concentration and incubation time. The proposed MLR model predicted the optimum conditions that gave maximum responses for L. brevis and E. faecium growth and tyramine production. In both strains, this model predicted that the anaerobic condition at acidic pH (4.4) in the presence of a high tyrosine concentration favors tyramine production|
|Publisher version (URL):||http://dx.doi.org/10.1016/j.resmic.2005.11.006|
|Appears in Collections:||(IFI) Artículos|
Files in This Item:
There are no files associated with this item.
Show full item recordCSIC SFX Links
WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.