Influence of pH on the production of enterocin 1146 during batch fermentation

Parente, Eugenio; Ricciardi, Annamaria

doi:10.1111/j.1472-765x.1994.tb00891.x

Cited by 118 publications

(74 citation statements)

References 13 publications

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“…Like the production of many other bacteriocins, bacteriocin production by S. macedonicus ACA-DC 198 displays primary metabolite kinetics (8,11,43). Since bacteriocin production is a growth-related process, good cell growth frequently goes hand in hand with production of high bacteriocin levels.…”

Section: Discussionmentioning

confidence: 99%

Macedocin, a Food-Grade Lantibiotic Produced by Streptococcus macedonicus ACA-DC 198

Georgalaki

Berghe

Kritikos

et al. 2002

Appl Environ Microbiol

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Streptococcus macedonicus ACA-DC 198, a strain isolated from Greek Kasseri cheese, produces a food-grade lantibiotic named macedocin. Macedocin has a molecular mass of 2,794.76 ؎ 0.42 Da, as determined by electrospray mass spectrometry. Partial N-terminal sequence analysis revealed 22 amino acid residues that correspond with the amino acid sequence of the lantibiotics SA-FF22 and SA-M49, both of which were isolated from the pathogen Streptococcus pyogenes. Macedocin inhibits a broad spectrum of lactic acid bacteria, as well as several food spoilage and pathogenic bacteria, including Clostridium tyrobutyricum. It displays a bactericidal effect towards the most sensitive indicator strain, Lactobacillus sakei subsp. sakei LMG 13558 T , while the producer strain itself displays autoinhibition when it is grown under conditions that do not favor bacteriocin production. Macedocin is active at pHs between 4.0 and 9.0, and it retains activity even after incubation for 20 min at 121°C with 1 atm of overpressure. Inhibition of macedocin by proteolytic enzymes is variable.

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Section: Discussionmentioning

confidence: 99%

Macedocin, a Food-Grade Lantibiotic Produced by Streptococcus macedonicus ACA-DC 198

Georgalaki

Berghe

Kritikos

et al. 2002

Appl Environ Microbiol

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“…A loss of activity was, however observed after 72 h of growth (Corsetti et al, 1996). A loss of bacteriocins activity after extended period of incubation has been attributed to factors such as proteolytic degradation, protein aggregation, adsorption to cell surfaces, and feedback regulation (Parente & Ricciardi, 1994;Aasen et al, 2000). Figure 1.…”

Section: Growth and Bacteriocin Production By Lb Reuteri 2-20b And Pmentioning

confidence: 99%

Partial Characterization of Bacteriocins Produced by Lactobacillus reuteri 2-20B and Pediococcus acidilactici 0-11A Isolated from Fura, a Millet-Based Fermented Food in Ghana

Owusu‐Kwarteng¹,

Tano‐Debrah²,

Akabanda³

et al. 2013

JFR

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Cell-free supernatants (CFS) produced by 369 LAB strains previously isolated from fura and identified based on sequencing of their 16S rRNA genes were screened for their antagonistic activities against pathogenic bacteria including Bacillus cereus PA24, Escherichia coli SKN 541, Enterococcus faecalis 103907 CIP, Staphylococcus aureus ATCC 19095 and Listeria monocytogenes Scott A, using the agar well diffusion method. Bacteriocins of Lactobacillus reuteri 2-20B and Pediococcus acidilactici 0-11A were further evaluated for their stability when subjected to a range of pH conditions, enzymatic and heat treatments. Growth and bacteriocin production rates as well as influence of media composition on bacteriocin production were also evaluated. Cell free supernatants of Lb. reuteri and Pd. acidilactici strains exhibited the widest inhibitory activities whereas CFS of Lb. fermentum exhibited the least inhibitory activity towards the tested pathogens. Bacteriocins of Lb. reuteri 2-20B and Pd. acidilactici 0-11A retained their antibacterial activities over a wide range of pH. Whereas the antimicrobial activity of Lb. reuteri 2-20B was lost after being subjected to temperature of 90°C for 1 h, CFS of Pd. acidilactici 0-11A remained stable after autoclaving at 121°C for 15 min. Again, the antimicrobial activities of both Lb. reuteri 2-20B and Pd. acidilactici 0-11A were lost when the CFSs were subjected to the action of proteolytic enzymes but remained active under the actions of catalase, lipase and α-amylase. Production of bacteriocins by both Lb. reuteri 2-20B and Pd. acidilactici 0-11A were growth associated and influeced by media composition.

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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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Influence of pH on the production of enterocin 1146 during batch fermentation

Cited by 118 publications

References 13 publications

Macedocin, a Food-Grade Lantibiotic Produced by Streptococcus macedonicus ACA-DC 198

Macedocin, a Food-Grade Lantibiotic Produced by Streptococcus macedonicus ACA-DC 198

Partial Characterization of Bacteriocins Produced by Lactobacillus reuteri 2-20B and Pediococcus acidilactici 0-11A Isolated from Fura, a Millet-Based Fermented Food in Ghana

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.

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