Improved methods for mutacin detection and production

Nicolas, Guillaume; Auger, Isabelle; Beaudoin, Martine; Hallé, Francois; Morency, Hélène; LaPointe, Gisèle; Lavoie, Marie

doi:10.1016/j.mimet.2004.07.013

Cited by 21 publications

(23 citation statements)

References 50 publications

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“…Consequently, determining the optimal conditions of production for every producing organism is indispensable. Additionally, the cost of production can be reduced by using dairy industry byproducts, such as whey milk (Nicolas et al 2004).…”

Section: Introductionmentioning

confidence: 99%

The influence of growth conditions on enterocin-like production by Enterococcus faecium CWBI-B1430 and Enterococcus mundtii CWBI-B1431 isolates from artisanal Peruvian cheeses

et al. 2011

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Strains of Enterococcus faecium CWBI-B1430and Enterococcus mundtii CWBI-B1431, isolated from artisanal-produced Peruvian cheeses, offer a broad potential application as food biopreservatives for heat-processing treatments. The aim of this work was to optimize the production conditions and medium composition for the production of bacteriocin-like substances (BLIS). The kinetics of the BLIS production for both strains is a growth-associated process, and the maximum inhibitory activity for E. faecium CWBI-B1430 and E. mundtii CWBI-B1431 was achieved after 9 and 8 h of fermentation, respectively. Temperature, initial pH, oxygen level, and their interactions all influence BLIS production for both strains; this influence was specific for each strain. The bacteriocin gene expression in a 20.0-L fermentor confirms previous work carried out by fermentation in the flask; the first reports of expression revealed mundticin KS from E. faecium and enterocin P from E. mundtii. Both strains demonstrated antilisteria activity and were multi-producers of enterocin. Furthermore, the study with whey milk as an inexpensive source of fermentable carbohydrates indicated lower BLIS production than that obtained with M17LG broth. The short chain fatty acid (SCFA) analyses offer a new alternative use for both strains, as strains probiotic, for propionic acid production.

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Section: Introductionmentioning

confidence: 99%

The influence of growth conditions on enterocin-like production by Enterococcus faecium CWBI-B1430 and Enterococcus mundtii CWBI-B1431 isolates from artisanal Peruvian cheeses

et al. 2011

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“…In order to minimize environmental impacts, different uses for this waste byproduct have been devised by the dairy industry as spreading the WP on land as a fertilizer and feeding it to farm animals (Beucler et al, 2004;Mokua and Choudhury, 2002;Olson, 2003). Use of whey and WP as a fermentation feedstock has long been of industrial interest for production of starters, or metabolites such as lactic acid, acetic acid, propionic acid, ethanol, bacteriocins and single cell protein (Bogaert, 1997;Lamboley et al, 1997;Nicolas et al, 2004;Nykanen et al, 1998;Schepers et al, 2006;Silveira et al, 2005;Tyagi and Kluepfel, 1998). In addition, WP is used as a bio-preservative for fresh-cut vegetables (Martin-Diana et al, 2006;Nykanen et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

Efficient mosquitocidal toxin production by Bacillus sphaericus using cheese whey permeate under both submerged and solid state fermentations

El-Bendary

Moharam

Foda

2008

Journal of Invertebrate Pathology

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“…Efforts to reproduce this antimicrobial activity in a liquid medium were unproductive and presently, inhibitory activity is confined to solid media. Difficulty in producing bacteriocin activity in a liquid medium is not uncommon (Tompkins et al 1997;Nicolas et al 2004).…”

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confidence: 99%

Bacteriocin-like inhibitory substances from Campylobacter spp.

Workman

Been

Crawford

et al. 2007

Antonie van Leeuwenhoek

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Twenty-five Campylobacter isolates were screened for production of antimicrobial substances using a deferred antagonism assay. Sixteen isolates showed activity against either Staphylococcus aureus, Salmonella enterica serovar Enteritidis or Candida albicans. The inhibitory activity was sensitive to treatment with pronase E, trypsin and pepsin, suggesting that the antimicrobial compound(s) are proteinaceous. Activity spectra of isolates included S. aureus, Micrococcus luteus, Streptococcus sp., Bacillus subtilis, a drug-resistant clinical isolate of S. aureus and one isolate of C. albicans. Producing isolates showed cross-immunity and inhibitory activity was only observed on solid media. The findings of this study suggest that Campylobacter produces proteinaceous inhibitory substances.

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Improved methods for mutacin detection and production

Cited by 21 publications

References 50 publications

The influence of growth conditions on enterocin-like production by Enterococcus faecium CWBI-B1430 and Enterococcus mundtii CWBI-B1431 isolates from artisanal Peruvian cheeses

The influence of growth conditions on enterocin-like production by Enterococcus faecium CWBI-B1430 and Enterococcus mundtii CWBI-B1431 isolates from artisanal Peruvian cheeses

Efficient mosquitocidal toxin production by Bacillus sphaericus using cheese whey permeate under both submerged and solid state fermentations

Bacteriocin-like inhibitory substances from Campylobacter spp.

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