Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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CHANG Wei, RAO Yu, HU Huai-rong, ZHANG You-hua, LI Ming-yuan. Characteristic analysis and optimization of incubate condition for an antifungal Weissella cibaria AT6[J]. Science and Technology of Food Industry, 2014, (06): 193-196. DOI: 10.13386/j.issn1002-0306.2014.06.001
Citation: CHANG Wei, RAO Yu, HU Huai-rong, ZHANG You-hua, LI Ming-yuan. Characteristic analysis and optimization of incubate condition for an antifungal Weissella cibaria AT6[J]. Science and Technology of Food Industry, 2014, (06): 193-196. DOI: 10.13386/j.issn1002-0306.2014.06.001
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Characteristic analysis and optimization of incubate condition for an antifungal Weissella cibaria AT6

    Abstract
  • The characteristics of antifungal activity of Weissella cibaria AT6 was discussed and the incubate condition was optimized by response surface method. Results showed that the cell-free supernatant of AT6displayed an obvious inhibitory activity against Canidia Albicans, especially at acidic condition. The inhibition rate was 78% to 86% at pH4.0. When the AT6 stain was incubated in MRS at 34℃ for 40h with initial pH5.5, the best inhibition rate was obtained with 16.36% increasing than the before experiment.
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