**3.4. Optimization of bacteriocin production through fermentation kinetics**

Bacteriocin production is largely dependent on the nutrients and nitrogen content of the fermentation medium. For instance, increased yeast extract concentration and polypeptone amount increases bacteriocin production. Molasses, raw sugar and sago hydrolyzates of amylase digestion were found to be good carbon sources. Other possible substrate base and supplements are cheese whey, coconut water and rice bran extract. Initial sugar concentration of usually 2 to 3% and inoculation rate of 3% by volume of at least 108 cells/mL provides good bacteriocin production (Elegado et al., 2001).

Bacteriocin production is highly dependent on cell or biomass growth. LAB are microaerophilic and most are either mesophilic or slightly thermophilic. The following conditions are applicable to their production: pH= 5.5 to 6.0; temperature = 35 – 40 °C; agitation = 50 rpm; without aeration. Usually, bacteriocin is optimally produced or secreted in the culture broth during the early stationary phase of growth. For *Pediococcus acidilactici*, culturing at 40 °C promotes earlier optimum bacteriocin production of around 10-12 hours. At 37 °C, bacteriocin production is from 14-16 hours (Sagpao et al., 2007).
