[{
  "type": "article-journal",
  "title": "DUAL OPTIMIZATION OF MEDIUM COMPONENTS USING WEIGHTED STANDARDIZATION FOR Antibacterial SPECTRUM AND CELL YIELD OF Lactobacillus plantarum SK1305 Isolated from Pickled Pepper",
  "author": [
    {
      "family": "Hong",
      "given": ""
    },
    {
      "family": "Cho",
      "given": ""
    },
    {
      "family": "Niu",
      "given": ""
    },
    {
      "family": "Kim",
      "given": ""
    },
    {
      "family": "Ham",
      "given": ""
    },
    {
      "family": "Lee",
      "given": ""
    },
    {
      "family": "Kim1",
      "given": ""
    }
  ],
  "issued": {
    "date-parts": [[2020]]
  },
  "container-title": "Journal of Animal and Plant Sciences",
  "ISSN": "1018-7081",
  "volume": "31",
  "issue": "3",
  "page": "782-790",
  "DOI": "https://doi.org/10.36899/JAPS.2021.3.0290",
  "abstract": "<p>The present study aimed to optimize medium component which maximize antibacterial spectrum and cell yield of&nbsp;<em>Lactobacillus plantarum</em>&nbsp;SK1305 at the same time.&nbsp;<em>L. plantarum</em>&nbsp;isolated from Korean traditional pickled pepper was used and its antibacterial activity against&nbsp;<em>Salmonella typhimurium</em>,&nbsp;<em>Listeria monocytogenes</em>,&nbsp;<em>Burkholderia</em>&nbsp;sp.,&nbsp;<em>Enterococcus faecalis</em>,&nbsp;<em>Salmonella gallinarum</em>, and&nbsp;<em>Staphylococcus aureus</em>&nbsp;were investigated. Alteration of medium components was performed using a fractional factorial design and weighted standardization method was applied in optimization of medium components. Inversed probability of medium component effect was employed in weighting. Total of 15 medium ingredients: sucrose, maltose, molasses, yeast extract, corn steep liquor, whey, K<sub>2</sub>HPO<sub>4</sub>, MnSO<sub>4</sub>, MgSO<sub>4</sub>, tween 80, NaCl, CH<sub>3</sub>COONa, C<sub>6</sub>H<sub>11</sub>NO<sub>7</sub>, Na<sub>2</sub>SO<sub>4</sub>, and FeSO4, were used as variables. The significant positive effects on cell yield were found for maltose and FeSO<sub>4</sub>. The effects of ingredients on the antibacterial spectrum were summarized using weighted standardization, and sucrose and CH<sub>3</sub>COONa were determined as the most important ingredients. These results provide useful information about medium ingredients for the improvement of the antibacterial spectrum of&nbsp;<em>L. plantarum</em> SK1305.</p>",
  "publisher": "Pakistan Agricultural Scientists Forum",
  "URL": "https://thejaps.org.pk/AbstractView.aspx?mid=Biot-19-0051"
}]