Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1

Abstract

a b s t r a c tThe study was meant to evaluate the influence of xanthan gum, l-carrageenan, arabic gum and tragacanth gum on the growth and in situ production of bacteriocin like inhibitory substances from Lactobacillus curvatus/sakei ACU-1. Listeria innocua ATCC 33090 and Staphylococcus aureus FBUNT were used as indicator microorganisms. The growth of, and bacteriocin production by, Lactobacillus sakei/curvatus ACU-1 strain was assessed using MRS broth supplemented with 0.5 g/100 ml of each gum. Results showed that xanthan and arabic gum did not significantly influence bacterial growth rate while tragacanth and l-carrageenan promoted it. The effect of the presence of gums on bacteriocin production was dependent upon the type of gum, i.e. compared to the control system, arabic gum diminished it, and the rest of the gums showed an enhancing effect. Arabic gum interfered with bacteriocin activity and thus its use in food products would be conditioned.

Formulation of mayonnaise with the addition of a bioemulsifier isolated from Candida utilis

“…The pH of a mayonnaise formulated by Kishk and Elsheshetawy [47] lowered from 4.3 to 3.5 after four weeks. Likewise, the use of gums, such as gum arabic, can affect the growth and in situ production of bacteriocin-like inhibitory substances from Lactobacillus curvatus/sakei ACU-1, Listeria innocua ATCC 33.090 and Staphylococcus aureus FBUNT [17] .…”

“…Emulsions have been developed with the inclusion of natural components, such as raw lentil powder [10] , oatmeal flour [11] , blends of gum arabic or propylene glycol alginate in admixture with xanthan [12] , inulin [13] , [14] , locust bean gum [15] , and konjac glucomannan [16] . Emulsions also contribute to food preservation [17] and stability [18] , [19] .…”

Sakacin G is the main responsible bacteriocin for the anti-listerial activity of meat-borne Lactobacillus curvatus ACU-1

“…The strain L. curvatus ACU-1, isolated from artisanal dry fermented sausages, has a remarkable antimicrobial activity against several strains of Listeria monocytogenes, L. innocua, and Staphylococcus aureus (Castro et al 2011). This activity was related to a thermostable bacteriocin-like inhibitory substance (BLIS) (Castro et al 2012). The BLIS from L. curvatus ACU-1 retained high activity after prolonged refrigerated storage and several freeze/thaw cycles.…”