Influence of pH on growth and bacteriocin production by Lactococcus lactis subsp. lactis 140NWC during batch fermentation

Parente, Eugenio; Ricciardi, Annamaria; Addario, G.

doi:10.1007/s002530050162

Cited by 61 publications

(83 citation statements)

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“…For several bacteriocins reported in the literature, it is indeed clear that the compound is produced during the exponential growth phase with a maximum in the middle or at the end of this phase, or at the beginning of the stationary phase (De Vuyst & Vandamme, 1992;Parente et al, 1994;Msrtvedt-Abildgaard e t al., 1995). Only in a few cases has bacteriocin production been shown to occur during the stationary phase (Kozak et al, 1978;Biswas et al, 1991 ;Jiminez-Diaz et al, 1993).…”

Section: Discussionmentioning

confidence: 99%

“…(1992). Proteolytic activity of cells and cell-free supernatants during fermentation was tested using azocasein as described by Parente et al (1994).…”

Section: Methodsmentioning

confidence: 99%

“…The effects of growth conditions have been studied fo:r the production of nisin (Hirsch, 1951 ;Hurst, 1966;Egorov e t al., 1971 ;Kozlova e t al., 1972 ;De Vuyst & Vandamme, 1992, 1993De Vuyst, 1995), pediocin (Biswas et al, 1991), enterocin 1146 (Parente & Hill, 1992;Parente & Ricciardi, 1994), lactocin S (Msrtvedt-Abildgaard e t al., 1995) and a number of other bacteriocins (Barefoot & Klaenhammer, 1984 ;Joerger & Klaenhammer, 1986 ;Muriana & Klaenhammer, 1987 ; Daba et a/., 1993 ; Kaiser & Montville, 1993;Parente e t al., 1994;Quadri e t al., 1994). Maximum bacteriocin production usually requires complex media and well-controlled physical factors !such as temperature and pH.…”

Section: E V U Y S T R C H I I E W H E R T a N D I( C R A Bmentioning

confidence: 99%

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Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavourable growth conditions

1996

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To optimize bacteriocin production processes, the relationships between growth, bacteriocin production and factors affecting the occurrence and intensity of the activity peak during the growth cycle must be understood. Amylovorin L471, a bacteriocin produced by Lactobacillus amylovorus DCE 471, displays primary metabolite kinetics with a peak activity during the midexponential phase. Because of this growth association, only conditions favouring a drastic increase in biomass improve the volumetric bacteriocin titre. Specific bacteriocin production is enhanced under unfavourable growth conditions such as low temperatures (30°), and the presence of potentially toxic compounds such as ethanol (1.0%, v/v) and oxygen (80%, v/v, air saturation). Whereas volumetric biomass formation and growth-associated bacteriocin production are dependent on the amount of glucose and nitrogen supplied, slow growth rates stimulate specific bacteriocin production. Bacteriocin inactivation can be ascribed to protein aggregation and adsorption phenomena. It may be overcome by switching the pH to 2.0 during the fermentation run after having reached the peak activity. Thus, manipulation of the cell environment can stimulate bacteriocin production. The latter can be induced by unfavourable growth conditions, so-called stress factors. The specific growth rate seems to play an important role in the control of bacteriocin production.

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Section: Discussionmentioning

confidence: 99%

“…(1992). Proteolytic activity of cells and cell-free supernatants during fermentation was tested using azocasein as described by Parente et al (1994).…”

Section: Methodsmentioning

confidence: 99%

Section: E V U Y S T R C H I I E W H E R T a N D I( C R A Bmentioning

confidence: 99%

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Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavourable growth conditions

1996

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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.

101

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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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“…Maximum lactic acid formation has been observed at 37°C for Lactobacillus casei (Hujanen and Linko 1996) and at 33.5°C for L. lactis 19435 (A Ê kerberg et al 1998). The optimal pH for growth and product formation has been established to be around 6 for both lactococci and lactobacilli (Parente et al 1994;Wijtzes et al 1995;Yoo et al 1996;A Ê kerberg et al 1998). By-product formation decreases with decreasing pH (de Ley 1962;Snoep et al 1990;Nannen and Hutkins 1991;Yoo et al 1996) and was lowest at pH 5 and 30°C for L. lactis 19435 (A Ê kerberg et al 1998).…”

Section: Introductionmentioning

confidence: 99%

Effect of temperature and pH on growth and product formation of Lactococcus lactis ssp. lactis ATCC 19435 growing on maltose

Hofvendahl

Niel

Hahn‐Hägerdal

1999

Applied Microbiology and Biotechnology

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Link to publicationCitation for published version (APA): Hofvendahl, K., van Niel, E., & Hahn-Hägerdal, B. (1999). Effect of temperature and pH on growth and product formation of Lactococcus lactis ssp. lactis ATCC 19435 growing on maltose. Applied Microbiology and Biotechnology, 51(5), 669-672. https://doi.org/10.1007/s002530051449General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights.• Users may download and print one copy of any publication from the public portal for the purpose of private study or research.• You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal Take down policy If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. Abstract Lactococcus lactis ssp. lactis ATCC 19435 is known to produce mixed acids when grown on maltose. A change in fermentation conditions only, elevated temperatures (up to 37°C) and reduced pH values (down to 5.0) resulted in a shift towards homolactic product formation. This was accompanied by decreased growth rate and cell yield. The results are discussed in terms of redox balance and maintenance, and the regulation of lactate dehydrogenase and pyruvate formate-lyase.

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Influence of pH on growth and bacteriocin production by Lactococcus lactis subsp. lactis 140NWC during batch fermentation

Cited by 61 publications

References 0 publications

Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavourable growth conditions

Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavourable growth conditions

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.

Effect of temperature and pH on growth and product formation of Lactococcus lactis ssp. lactis ATCC 19435 growing on maltose

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