Bacteriocin complex of Lactobacillus acidophilus LF221 — production studies in MRS media at different pH values and effect against Lactobacillus helveticus ATCC 15009

Bogovič-Matijašić, Bojana; Rogelj, Irena

doi:10.1016/s0032-9592(97)00073-3

Cited by 54 publications

(26 citation statements)

References 24 publications

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“…pediocin AcH (5), pediocin PD-1 (30), enterocin 1146 (32), enterocin AS-48 (2), enterocin P (14), sakP (1), and bacteriocins produced by Leuconostoc mesenteroides L124 (26) have shown that production is often regulated by growth pH and temperature. In some cases, higher bacteriocin activity has been recorded at sub-optimal growth conditions (1,3,6,11,20,21,27,28,32,33,37).…”

Section: Introductionmentioning

confidence: 99%

Bacteriocin production by Lactobacillus plantarum AMA-K isolated from Amasi, a Zimbabwean fermented milk product and study of the adsorption of bacteriocin AMA-K to Listeria sp.

Todorov¹

2008

Braz. J. Microbiol.

105

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Bacteriocin AMA-K produced by Lactobacillus plantarum AMA-K inhibits the growth of Enterococcus spp., Escherichia coli, Klebsiella pneumoniae and Listeria spp. Growth of strain AMA-K in BHI, M17, soy milk and molasses was similar to growth in MRS. The effect of organic nitrogen sources, carbohydrates, glycerol, K2HPO4 and KH2PO4, MgSO4, MnSO4, tri-ammonium citrate, Tween 80, vitamins and initial pH on bacteriocin AMA-K was determined. The mode of action of bacteriocin AMA-K was studied. The effect of bacteriocin AMA-K to actively growing Listeria innocua LMG13568, L. ivanovii subsp. ivanovii ATCC19119 and L. monocytogenes ScottA was determined. Adsorption of bacteriocin AMA-K to target cells at different temperatures, pH and in presence of Tween 20, Tween 80, ascorbic acid, potassium sorbate, sodium nitrate and sodium chloride were studied. Bacteriocin AMA-K shares high homology to pediocin PA-1.

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Section: Introductionmentioning

confidence: 99%

Bacteriocin production by Lactobacillus plantarum AMA-K isolated from Amasi, a Zimbabwean fermented milk product and study of the adsorption of bacteriocin AMA-K to Listeria sp.

Todorov¹

2008

Braz. J. Microbiol.

105

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“…pediocin PD-1 (Nel et al, 2001), enterocin AS-48 (Abriouel et al, 2001), enterocin P (Herranz et al, 2001), sakacin P (Aasen et al, 2000), and bacteriocins produced by Leuconostoc mesenteroides L124 (Mataragas et al, 2003), have suggested that production is often regulated by growth pH and temperature. In some cases, higher bacteriocin activity has been recorded at sub-optimal growth conditions (Mortvedt-Abildgaard et al, 1995;Matsusaki et al, 1996;Bogovic-Matijasic & Rogelj, 1998;Krier et al, 1998;Aasen et al, 2000;Todorov et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Medium components effecting bacteriocin production by two strains of Lactobacillus plantarum ST414BZ and ST664BZ isolated from boza

Todorov

Dicks

2006

Biologia

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Bacteriocins ST414BZ and ST664BZ, produced by Lactobacillus plantarum, inhibited the growth of a number of lactic acid bacteria, Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumoniae and Enterobacter cloacae. Optimal production of bacteriocin ST664BZ (12 800 AU/mL) was recorded in MRS broth with an initial pH of 6.0 and 6.5. Bacteriocin ST414BZ was produced in MRS broth at lower pH values, ranging from 6.5 to 5.0. Low levels of bacteriocin activity were produced in BHI, M17, 10% (w/v) soy flour and 10% (w/v) molasses, suggesting that specific nutrients are required for optimal production. Bacteriocin ST414BZ production doubled (from 12 800 to 25 600 AU/mL) in MRS broth with tryptone as sole nitrogen source, or when glucose was replaced with maltose. Bacteriocin ST664BZ production, on the other hand, was less influenced by changes in nitrogen content, but increased two-fold (to 25 600 AU/mL) when glucose was replaced with sucrose, maltose or mannose, or when MRS broth was supplemented with 2.0 g/L KH2PO4. Enrichment of MRS broth with vitamins B12, B1 or C did not stimulate production of the two bacteriocins. Growth in the presence of DL-6,8-thioctic acid increased bacteriocin ST664BZ production to 25 600 AU/mL. Concluded from these results, optimal levels of bacteriocins ST414BZ and ST664BZ will be produced in boza enriched with tryptone and maltose.

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“…Bacteriocin production is strongly dependent on pH, nutrient sources and incubation temperature. Activity levels do not always correlate with cell mass or growth rate of the producer (Kim et al, 1997;Bogovic-Matijasic & Rogelj, 1998). Increased levels of bacteriocin production are often obtained at conditions lower than required for optimal growth (Bogovic-Matijasic & Rogelj, 1998;Todorov et al, 2000;.…”

Section: Optimization Of Media and Growth Conditions For Increased Bamentioning

confidence: 99%

“…Activity levels do not always correlate with cell mass or growth rate of the producer (Kim et al, 1997;Bogovic-Matijasic & Rogelj, 1998). Increased levels of bacteriocin production are often obtained at conditions lower than required for optimal growth (Bogovic-Matijasic & Rogelj, 1998;Todorov et al, 2000;. Understanding the influence of food-related environmental factors on the induction of bacteriocins is essential for the effective commercial application of bacteriocin-producing LAB in the preservation of foods.…”

Section: Optimization Of Media and Growth Conditions For Increased Bamentioning

confidence: 99%

Fermentation Processes Using Lactic Acid Bacteria Producing Bacteriocins for Preservation and Improving Functional Properties of Food Products

Juodeikienė¹,

Bartkienė²,

Viškelis³

et al. 2012

Advances in Applied Biotechnology

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Bacteriocin complex of Lactobacillus acidophilus LF221 — production studies in MRS media at different pH values and effect against Lactobacillus helveticus ATCC 15009

Cited by 54 publications

References 24 publications

Bacteriocin production by Lactobacillus plantarum AMA-K isolated from Amasi, a Zimbabwean fermented milk product and study of the adsorption of bacteriocin AMA-K to Listeria sp.

Bacteriocin production by Lactobacillus plantarum AMA-K isolated from Amasi, a Zimbabwean fermented milk product and study of the adsorption of bacteriocin AMA-K to Listeria sp.

Medium components effecting bacteriocin production by two strains of Lactobacillus plantarum ST414BZ and ST664BZ isolated from boza

Fermentation Processes Using Lactic Acid Bacteria Producing Bacteriocins for Preservation and Improving Functional Properties of Food Products

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