Cell growth and bacteriocin production of probiotic Lactobacillus strains in different media

Avonts, Lazlo; Uytven, Erika Van; Vuyst, Luc De

doi:10.1016/j.idairyj.2004.04.003

Cited by 117 publications

(76 citation statements)

References 28 publications

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“…The latest synthesized ribosomally, peptides or proteins which inhibit microorganisms that are usually closely related to the producer strain [2]. On the other hand, artificial chemical preservatives are employed to limit the number of microorganisms capable of growing within foods, but increasing consumer awareness of potential health risks associated with some of these substances has led researchers to examine the possibility of using bacteriocins produced by LAB as bio-preservatives [3,4]. In this study our aim was to investigate the properties of Lactic acid bacteria present in ewe's milk and traditional sour buttermilk.…”

Section: Introductionmentioning

confidence: 99%

Characterization and Kinetics of Growth of Bacteriocin like Substance Produced by Lactic Acid Bacteria Isolated from Ewe Milk and Traditional Sour Buttermilk in Iran

Iranmanesh¹,

Ezzatpanah²

2015

J Food Process Technol

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Ethnic people of Iran consume variety of traditional fermented milk products including buttermilk made from ewe's milk. The purpose of this study was to isolate and characterize bacteriocin producing by Lactic acid bacteria from these products, and to exploit their potential as bio preservative. Ten strains of Lactic acid bacteria isolated from ewe's milk, traditional yoghurt and sour buttermilk from different areas in Azarbayjan-e-sharqi, Iran were screened for their ability to produce bacteriocin like inhibitory substances (BLIS). According to results, Lactobacillus pentosus, Lactobacillus paracasei, Lactobacillus brevis, Pediococcus acidilactici were shown to produce proteinaceous substances inhibitory against a number of Gram positive and negative bacteria including Staphylococcus aureus, Listeria monocytogenes and Salmonella enteritidis. The inhibitory activities of two Lactic acid bacteria (Lactobacillus paracasei and Pediococcus acidilactici isolated from ewe milk and buttermilk respectively) were unaffected by the action of pH neutralization and hydrogen peroxide while completely inhibited in the presence of proteolytic enzymes. The kinetic of bacteriocin like inhibitory substances against Staphylococcus aureus indicated a direct relationship between the growth rate and the amount of bacteriocin produced. The inhibitory activity of these lactic acid bacteria started in the early logarithmic phase and continued to the end of exponential phase. During ultrafiltration studies, bacteriocins produced by Pediococcus acidilactici, Lactobacillus paracasei were able to pass through the cellulose membranes with10 and 30 KDa. Titre of bacteriocins produced by Lactobacillus pentosus, Lactobacillus paracasei, Lactobacillus brevis were estimated 1600 AU/mL while the titre for bacteriocin which produced by Pediococcus acidilactici was calculated as 3200 AU/mL.

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Section: Introductionmentioning

confidence: 99%

Characterization and Kinetics of Growth of Bacteriocin like Substance Produced by Lactic Acid Bacteria Isolated from Ewe Milk and Traditional Sour Buttermilk in Iran

Iranmanesh¹,

Ezzatpanah²

2015

J Food Process Technol

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“…Furthermore, with the exception of C. tyrobutyricum, the coproduction of the two potent bacteriocins did not result in an increase in antimicrobial activity. Studies suggest that bacteriocin production and subsequent inhibition may be influenced by the growth medium (32,33). The multibacteriocinogenic strain L. lactis INIA 415 was capable of producing the class I bacteriocin lacticin 481 in M17 broth only and produced nisin in milk only (32).…”

Section: Discussionmentioning

confidence: 99%

A Multibacteriocin Cheese Starter System, Comprising Nisin and Lacticin 3147 in Lactococcus lactis, in Combination with Plantaricin from Lactobacillus plantarum

Mills

Griffin

O’Connor

et al. 2017

Appl Environ Microbiol

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Functional starter cultures demonstrating superior technological and food safety properties are advantageous to the food fermentation industry. We evaluated the efficacies of single-and double-bacteriocin-producing starters of Lactococcus lactis capable of producing the class I bacteriocins nisin A and/or lacticin 3147 in terms of starter performance. Single producers were generated by mobilizing the conjugative bacteriophage resistance plasmid pMRC01, carrying lacticin genetic determinants, or the conjugative transposon Tn5276, carrying nisin genetic determinants, to the commercial starter L. lactis CSK2775. The effect of bacteriocin coproduction was examined by superimposing pMRC01 into the newly constructed nisin transconjugant. Transconjugants were improved with regard to antimicrobial activity and bacteriophage insensitivity compared to the recipient strain, and the double producer was immune to both bacteriocins. Bacteriocin production in the starter was stable, although the recipient strain proved to be a more efficient acidifier than transconjugant derivatives. Overall, combinations of class I bacteriocins (the double producer or a combination of single producers) proved to be as effective as individual bacteriocins for controlling Listeria innocua growth in laboratory-scale cheeses. However, using the double producer in combination with the class II bacteriocin producer Lactobacillus plantarum or using the lacticin producer with the class II producer proved to be most effective for reducing bacterial load. As emergence of bacteriocin tolerance was reduced 10-fold in the presence of nisin and lacticin, we suggest that the double producer in conjunction with the class II producer could serve as a protective culture providing a food-grade, multihurdle approach to control pathogenic growth in a variety of industrial applications. IMPORTANCEWe generated a suite of single-and double-bacteriocin-producing starter cultures capable of generating the class I bacteriocin lacticin 3147 or nisin or both bacteriocins simultaneously via conjugation. The transconjugants exhibited improved bacteriophage resistance and antimicrobial activity. The single producers proved to be as effective as the double-bacteriocin producer at reducing Listeria numbers in laboratory-scale cheese. However, combining the double producer or the lacticin-producing starter with a class II bacteriocin producer, Lactobacillus plantarum LMG P-26358, proved to be most effective at reducing Listeria numbers and was significantly better than a combination of the three bacteriocin-producing strains, as the double producer is not inhibited by either of the class I bacteriocins. Since the simultaneous use of lacticin and nisin should reduce the emergence of

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“…La molécula de bacteriocina es un péptido muy estable en un amplio rango de pH y temperatura, en consecuencia esta disminución de la capacidad antibiótica no debería atribuirse a las condiciones fisicoquímicas del medio de cultivo. Algunos autores indican que la inestabilidad se debe a la actividad enzimática de proteasas intracelulares inespecíficas que actuarían degradando el péptido sin embargo, esta afirmación nunca ha sido demostrada en forma fehaciente (Avonts et al, 2004;Aktypis et al, 2007).…”

Section: Composición Del Mediounclassified

“…La producción de péptidos específicos está influenciada por el pH, la temperatura, la composición del medio, la densidad celular y la fase de crecimiento (Delgado et al, 2005;Aktypis et al, 2007, Todorov y Dicks, 2009, Kanmani et al, 2011Metsoviti et al, 2011). Algunos autores describen una asociación directa entre la densidad celular y la producción de una determinada bacteriocina, sin embargo esta relación no siempre se corresponde con el incremento de la síntesis del antimicrobiano (Avonts et al, 2004, Aktypis et al, 2007.…”

Section: Introductionunclassified

Efecto de las condiciones de crecimiento y composición del medio de cultivo sobre la producción de bacteriocina de Enterococcus mundtii Tw56

Vallejo¹,

Ledesma²,

Anselmino³

et al. 2014

Rev. Colomb. Biotecnol.

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ResumenEnterococcus mundtii Tw56 es una cepa productora de bacteriocina que fue aislada del contenido intestinal de pejerrey (Odontesthes sp.). El objetivo del presente trabajo fue determinar los factores fisicoquímicos y la composición del medio de cultivo para lograr un mayor rendimiento de células viables y producción de bacteriocina. No se observaron cambios en la producción del antimicrobiano cuando la glucosa fue sustituida por fructosa o maltosa en la formulación del medio MRS. Por el contrario, la mayor actividad de las bacteriocinas se obtuvo cuando se utilizó el extracto de carne como fuente única de nitrógeno. Mientras que la máxima biomasa se alcanzó a 35 °C, las temperaturas óptimas para la producción de bacteriocina se observaron a 25 y 30 °C. El pH inicial óptimo para el crecimiento celular y bioactividad fue 6,5, ambos parámetros disminuyeron cuando la experiencia comenzó a pH 6,0 o 5,5. La formación de biomasa y la producción de bacteriocina disminuyeron en presencia de cloruro de sodio. La cepa comenzó a producir bacteriocina en la fase exponencial tardía. La actividad aumentó en función de la masa celular y alcanzó el máximo al final de la fase exponencial (12 h). Una disminución de la actividad antimicrobiana se observó en la fase estacionaria (16 h), posiblemente debido a la degradación por enzimas proteolíticas. Palabras clave:Enterococcus mundtii Tw56, bacteriocina, factores fisicoquímicos, medio de cultivo. AbstractEnterococcus mundtii Tw56 is a bacteriocin-producing strain that was isolated from intestinal content of silverside (Odontesthes sp.). The aim of the present work was to determine physicochemical factors and culture medium composition for higher yield of viable cells and bacteriocin production. No changes were observed in the antimicrobial production when glucose was replaced by fructose or maltose in the MRS medium formulation. On the other hand, highest bacteriocin activity was obtained when meat extract was used as a sole nitrogen source. While the maximun biomass was achieved at 35 ºC, the optimal temperatures for bacteriocin production were observed at 25 and 30 ºC. The optimal initial pH for cell growth and bioactivity was 6.5, both parameters dropped when the experience started at pH 6.0 or 5.5. Biomass formation and bacteriocin production decreased in the presence of sodium chloride. The strain started producing the bacteriocin at the late exponential phase. The activity increased as a function of the cell mass and reached the maximun at the end of exponential phase (12 h). A decrease of antimicrobial activity was observed in the stationary phase (16 h), possibly due to degradation by proteolitic enzimes.

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Cell growth and bacteriocin production of probiotic Lactobacillus strains in different media

Cited by 117 publications

References 28 publications

Characterization and Kinetics of Growth of Bacteriocin like Substance Produced by Lactic Acid Bacteria Isolated from Ewe Milk and Traditional Sour Buttermilk in Iran

Characterization and Kinetics of Growth of Bacteriocin like Substance Produced by Lactic Acid Bacteria Isolated from Ewe Milk and Traditional Sour Buttermilk in Iran

A Multibacteriocin Cheese Starter System, Comprising Nisin and Lacticin 3147 in Lactococcus lactis, in Combination with Plantaricin from Lactobacillus plantarum

Efecto de las condiciones de crecimiento y composición del medio de cultivo sobre la producción de bacteriocina de Enterococcus mundtii Tw56

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