A Medium for the Cultivation of Lactobacilli

Man, J. C. de; Rogosa, Morrison; Sharpe, M. Elisabeth

doi:10.1111/j.1365-2672.1960.tb00188.x

Cited by 4,464 publications

(2,135 citation statements)

References 9 publications

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“…L. sakei 23K was grown for 24 h at 30 1C in MRS 49 broth prepared without glucose and supplemented with 25 mM of specific sugars or nucleosides. Optical density was determined at 600 nm.…”

Section: Methodsmentioning

confidence: 99%

The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K

Chaillou¹,

Champomier‐Vergès²,

Cornet³

et al. 2005

Nat Biotechnol

352

307

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“…L. sakei 23K was grown for 24 h at 30 1C in MRS 49 broth prepared without glucose and supplemented with 25 mM of specific sugars or nucleosides. Optical density was determined at 600 nm.…”

Section: Methodsmentioning

confidence: 99%

The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K

Chaillou¹,

Champomier‐Vergès²,

Cornet³

et al. 2005

Nat Biotechnol

352

307

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“…Five 3-hr laboratory sessions were divided as follows: period 1-isolation of LAB from foods using the specific medium, de Man Rogosa Sharpe (MRS) [24]; period 2-screening for bacteriocin-producing bacteria using the overlay method; period 3-selection of colonies with clear halo zones from the overlay method, replica plating on new MRS agar plates, and practice in bioinformatics; period 4-analysis of the bacteriocin-producing bacteria by multiplex PCR; and period 5-agarose gel electrophoresis and interpretation of PCR results.…”

Section: Methodsmentioning

confidence: 99%

Screening of lactic acid bacteria for bacteriocins by microbiological and PCR methods

Suwanjinda

Eames

Panbangred

2007

Biochem Molecular Bio Educ

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We describe a practical laboratory designed for third-year undergraduate students of Biotechnology as part of a Microbial Physiology and Genetics course. It comprises a five-session laboratory module to screen foods for lactic acid bacteria (LAB) 1 and to test isolated LAB for the presence of bacteriocins. Traditional Thai fermented foods are first screened for bacteriocin-producing LAB using microbiological methods. This is followed by a simple and rapid DNA extraction and by a multiplex polymerase chain reaction (PCR) using three pairs of specific primers to test for the presence or absence of various bacteriocin genes in the isolated LAB. PCR amplicons of 332, 412, and 608 bp indicate the presence of pediocin, enterocin, and nisin genes, respectively, whereas no amplicon band indicates the absence of these bacteriocins. The laboratory provides the students with experience in the use of microbiological and multiplex PCR methods and shows how the molecular biology techniques can be related to their daily lives. The module could easily be adapted to the study of fermented foods from other countries.

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“…All the producer and indicator strains were cultured in Lactobacillus MRS medium [13] (Hi Media) and were maintained in 10% glycerol-skimmed milk at -4°C. The bacteria against which the antimicrobial spectrum of Pediocin NV 5 was studied are enlisted in Table 1.…”

Section: Bacterial Strains and Mediamentioning

confidence: 99%

Isolation and Characterization of Pediocin NV 5 Producing Pediococcus acidilactici LAB 5 from Vacuum-Packed Fermented Meat Product

Mandal¹,

Sen

Mandal

2011

Indian J Microbiol

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A potentially novel antimicrobial compound producing Pediococcus acidilactici LAB 5 was isolated from vacuum-packed fermented meat product. This compound was found active against some species of Enterococcus, Leuconostoc, Staphylococcus and Listeria, many of which are associated with food spoilage and food related health hazards. The strain was found to be a paired cocci which can utilize a broad range of carbohydrates and produce acid identical to the P. acidilactici and P. pentoseus. Since the antimicrobial agent was sensitive to proteolytic enzymes but quite resistant to heat, it was identified as a bacteriocin and was designated as Pediocin NV 5. The molecular weight of the bacteriocin was 10.3 kDa and the bacterium possessed a 5 kbp plasmid responsible for bacteriocin production and also for vancomycin resistance phenotype.

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A Medium for the Cultivation of Lactobacilli

Cited by 4,464 publications

References 9 publications

The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K

The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K

Screening of lactic acid bacteria for bacteriocins by microbiological and PCR methods

Isolation and Characterization of Pediocin NV 5 Producing Pediococcus acidilactici LAB 5 from Vacuum-Packed Fermented Meat Product

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