Production of bacteriocin, pediocin AcH by P. acidilactici
H has been studied with special emphasis on the
cell concentration profile during the growth phase and the
stationary phase of fermentation. A model considering diffusional
transport of glucose into the cell wall of P. acidilactici
H has been proposed which adequately agrees with
the experimental data obtained from a batch fermenter both
in the growth and stationary phases. Further an initial pH of
6.5 and a temperature of 37 ◦C were seen to be favourable
for optimum pediocin AcH production. Bacteriocin production
was observed to increase and reach a maximum point
as long as pH of the fermentation medium remained at 3.6
within 16–20 h of fermentation time.