The aim of the present study was to determine the best conditions for production of antibacterial metabolites by Lactobacillus plantarum PTCC 1896 cultured in whey by optimizing incubation time (24, 48 & 72 h), inoculum size (2, 4 & 6%) and MPC concentration (0, 1 & 2%) using Central Composite Design. During fermentation, due to the production of organic acids, pH decreased to 4.83–3.69 and acidity increased to 0.4–0.96%. Inoculum size and MPC concentration had a positive effect on the cell viability and viability decreased with increasing time (p < 0.05). The addition of MPC to whey up to 1% increased the amount of lactose and nitrogenic sources in medium and helped to produce of antibacterial compounds. The optimal fermentation condition to maximum antibacterial metabolites production was 72 h incubation, 1% MPC concentration and 6% inoculum size. The results of LC–MS analysis confirmed the presence of antibacterial peptides in medium.

本研究的目的是通过优化培养时间（24、48 和 72 小时）、接种量（2、4 和 6%）和 MPC，确定在乳清中培养的植物乳杆菌PTCC 1896 生产抗菌代谢物的最佳条件使用中央复合设计的浓度（0%、1% 和 2%）。在发酵过程中，由于有机酸的产生，pH值降低至4.83-3.69，酸度增加至0.4-0.96%。接种量和 MPC 浓度对细胞活力有积极影响，并且活力随着时间的增加而降低 (p < 0.05)。在乳清中添加高达 1% 的 MPC 可以增加培养基中乳糖和氮源的含量，并有助于抗菌化合物的产生。获得最大抗菌代谢物产量的最佳发酵条件是培养 72 小时、MPC 浓度为 1%、接种量为 6%。LC-MS 分析结果证实培养基中存在抗菌肽。