Chemostat production of pediocin SM‐1 by Pediococcus pentosaceus Mees 1934

Abstract

Production of the bacteriocin pediocin SM-1 by Pediococcus pentosaceus Mees 1934 was investigated in pH-controlled batch and chemostat cultures using a complex medium containing glucose, sucrose or fructose. In chemostat cultures operated at 150 rpm, 30°C, 60% dissolved oxygen tension, pH 6.5, and D = 0.148 h(-1) , the pediocin titer reached 185 AU/mL representing an increase of 32% compared with batch cultures in which glucose was used as the carbon source. Pediocin biosynthesis was markedly affected by the growth rate of the producer microorganism. For all carbon sources tested, pediocin production appeared to take place only at dilution rates lower than μmax . However, only glucose supported production at the very low dilution rate of 0.05 h(-1) indicating a direct regulation of pediocin biosynthesis by the carbon source. Glucose supported higher biomass productivity and higher pediocin titers and yields compared with the other sugars used.

Effect of Environmental Factors on Intra-Specific Inhibitory Activity of Carnobacterium maltaromaticum

“…C. maltaromaticum D0h produced small or no detectable levels of inhibitory compounds in media with initial pH 5.5. This may result from a bacterial strategy to shift energy from biosynthesizing metabolites and translocating them to the external medium, to maintaining internal pH in high H + environments [ 56 , 57 ]. Relatively high pH has been shown to be optimal for the production of bacteriocins by C. maltaromaticum [ 56 , 58 ].…”

Importance of the agar-media in the evaluation of bacteriocin activity against the same test-microorganisms

“…Bacteriocins are small and cationic antimicrobial peptides, ribosomally synthesized by lactic acid bacteria (LAB) (Singh, Ghosh, 2012), with antilisterial activity (Papagianni, Sergelidis, 2015) and many industrial applications (Papagianni, 2003). The industrial importance of LAB is further demonstrated by their status generally recognized as safe (GRAS) (Fan, Song, 2013).…”

“…They have structural similarities, but different spectrum of antimicrobial activity (Papagianni, Sergelidis, 2015). Pediocins exhibit important technological properties such as thermostability and the capacity of retaining activity at a wide range of pH with bactericidal action especially against Gram-positive food spoilage and pathogenic bacteria; these features make pediocins an important class of biopreservatives (Papagianni, Anastasiadou, 2009).…”

Optimization of the yield of bacteriocin-like substance (BLIS) produced by <i>Pediococcus pentosaceus</i> and its application as food bioconservative

“…Bacteriocins are small and cationic antimicrobial peptides, ribosomally synthesized by lactic acid bacteria (LAB) (Singh, & Ghosh, 2012), with antilisterial activity (Papagianni, & Sergelidis, 2015) and many industrial applications (Papagianni, 2003). The industrial importance of LAB is further evinced by their generally recognized as safe (GRAS) status (Fan, & Song, 2013).…”

“…Several pediocins, the bacteriocins produced by Pediococcus pentosaceus spp., have been characterized (Papagianni, & Anastasiadou, 2009) and they are amongst the most promising bacteriocin in the industry (Turcotte, Lacroix, Kheard, Grignon, & Fliss, 2004) as food preservative (Bharti et al, 2015). They have structural similarities, but different spectrum of antimicrobial activity (Papagianni, & Sergelidis, 2015). Pediocins exhibit important technological properties such as thermostability and retaining of activity at a wide pH range with bactericidal action especially against Gram-positive food spoilage and pathogenic bacteria; these features make pediocins an important class of biopreservatives (Papagianni, & Anastasiadou, 2009).…”