A Taguchi Approach for Optimization of Antimicrobial Effect of Whey Protein Based Edible Film Fermented by <i>Bacillus clausii</i>.

ABSTRACT: Bacillus clausii, an antagonistic bacterium, was utilized to develop antimicrobial edible films based on whey protein concentrate. This study employed a Taguchi test (3 × 3) to evaluate the impact of temperature, pH, and protein concentration on film properties. Optimal growth of B. clausii occurred at 6% (w/v) protein and pH 9.5. The resulting film solutions demonstrated antimicrobial activity, exhibiting inhibition zones against Aspergillus niger, Penicillium expansum, Staphylococcus aureus, and Escherichia coli, with inhibition zone diameters of 13.68 mm, 16.88 mm, 11.38 mm, and 17.15 mm, respectively. The optimum antimicrobial property of the films was observed when the incubation condition of pH 8.5, 35 °C and 6% (w/v</

SUBMITTER: Khan AR 

PROVIDER: S-EPMC11644552 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature