Effects of prebiotic oligosaccharides and trehalose on growth and production of bacteriocins by lactic acid bacteria

Abstract

Aims: To investigate the effects of two prebiotics and trehalose on the production of bacteriocins. Methods and Results: Four carbohydrates [dextrose, fructo‐oligosaccharides (FOS), raffinose, and trehalose] were used as the sole carbon source in a simple broth. Five bacteriocin‐producing strains of bacteria, including those producing nisin, enteriocin, and other bacteriocins, were used, and their inhibitory activities when grown on each carbohydrate were determined. The inhibitory activity assay was performed using the agar well diffusion method, and Lactobacillus sakei JCM 1157T was used as the indicator strain. Effective enhancement of bacteriocin production was observed with FOS and trehalose incubation. Conclusions: The results suggest that FOS and trehalose can effectively enhance the production of the five kinds of bacteriocins evaluated in this study. Significance and Impact of the Study: This study offers useful information for not only a new application of FOS and trehalose, but also the potential improvement of food preservation.

Effect of Oligosaccharides on the Growth ofLactobacillus delbrueckiiSubsp.bulgaricusStrains Isolated from Dairy Products

“…Recently, an effective enhancement of bacteriocin production was observed when FOS or trehalose was used by strains of Lactococcus and Enterococcus (8). However, studies relating to the antibacterial properties of Lb.…”

Comparison of fractionation techniques to obtain prebiotic galactooligosaccharides

“…However, the disadvantages of the yeast treatment for the purification of GOS are the incapacity of the yeast cells to remove the disaccharides, the subsequent need for elimination of these cells from the sample and the metabolic products formed during the fermentation, such as glycerol or trehalose. Nevertheless, Chen et al (2007) indicated that prebiotic fructooligosaccharides and trehalose enhanced the growth and production of bacteriocins by lactic acid bacteria, suggesting a new potential application of this mixture of carbohydrates in food preservation. Consequently, it could be of interest to further evaluate this effect on a mixture of GOS and trehalose after treatment with S. cerevisiae.…”

In Vitro Evaluation of the Probiotic Potential of Bacteriocin Producer Lactobacillus sakei 1

“…On the other hand, in the literature there are several reports on the improvement of bacteriocin production when LAB were grown in the presence of raffinose, lactulose, fructoligosaccharides, and trehalose (7,39). According to Leroy and De Vuyst (21), the conditions for production of bacteriocins are not easily predicted because the regulation of the synthesis of these antimicrobial peptides depends on complex parameters.…”