Modeling Growth and Bacteriocin Production by
            <i>Lactobacillus amylovorus</i>
            DCE 471 in Response to Temperature and pH Values Used for Sourdough Fermentations

Messens, Winy; Neysens, Patricia; Vansieleghem, Wim; Vanderhoeven, Johan; Vuyst, Luc De

doi:10.1128/aem.68.3.1431-1435.2002

Cited by 67 publications

(32 citation statements)

References 16 publications

(10 reference statements)

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“…Although bacteriocins were produced in a defined medium (10,20) and semi-defined medium (29,30), high amounts of production are usually attained in complex media (8,22). As lAB are fastidious with respect to nutrient requirements, a rich medium with yeast extract and protein hydrolysates is required for good growth and production (19,25). in the present study, highest growth and bacteriocin production was recorded when MRS medium was used, followed by M17 broth, tSB, BhiB and nB, respectively.…”

Section: Resultsmentioning

confidence: 99%

Effect of Medium Composition and Culture Condition on the Production of Bacteriocin-Like Inhibitory Substances (BLIS) byLactobacillus ParacaseiLA07, a Strain Isolated from Budu

Abbasiliasi¹,

Ramanan²,

Ibrahim³

et al. 2011

Biotechnology & Biotechnological Equipment

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Section: Resultsmentioning

confidence: 99%

Effect of Medium Composition and Culture Condition on the Production of Bacteriocin-Like Inhibitory Substances (BLIS) byLactobacillus ParacaseiLA07, a Strain Isolated from Budu

Abbasiliasi¹,

Ramanan²,

Ibrahim³

et al. 2011

Biotechnology & Biotechnological Equipment

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“…(Messens et al, 2002). The addition of a reducing agent such as cysteine 0.05% to MRS improves the specificity of this medium for Lactobacillus isolation (Shah, 2000).…”

Section: Collection Of Samplesmentioning

confidence: 99%

Isolation of exopolysaccharides producing lactic acid bacteria from dairy products

Patil

Wadehra

Munjal

et al. 2015

AJDFR

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Currently, much attention is being paid for improving the texture of food by screening the new exopolysaccharides (EPS) producing strains. The aim of the present work was to isolate EPS producing Lactic acid bacteria (LAB) strains from raw milk and milk products samples. Total of thirty eight dahi, lassi and raw milk samples were collected from different villages and towns of Karnal and Delhi District. The samples were plated on milk agar and colonies showing ropy polysaccharides production were subjected to biochemical test. After molecular identification 2 were found as S. thermophilus, 2 were Lb. rhamnosus and 2 were confirmed as Lb. fermentum. Two S. thermophilus strains (PD7 and PD11) and Lb. fermentum strains (AL6 and AD3) showed better curdling pattern, acidity, exopolysaccharides production, and sensory properties. These cultures can be used for manufacture of indigenous fermented milk products.

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“…To fully understand the functioning and role of LAB and AAB during cocoa bean fermentation, their kinetics of growth, substrate consumption, and metabolite production should be studied in more detail. As for other complex ecosystems, such as meat and cereal fermentations, this can be done by the use of simulation media during laboratory fermentations (14,17). Pettipher was the first to formulate a cocoa pulp simulation medium (PSM) that could be used for microbiological and biochemical studies of laboratory cocoa bean fermentations in general (20).…”

mentioning

confidence: 99%

Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation

Lefeber

Janssens

Camu

et al. 2010

Appl Environ Microbiol

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117

105

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The composition of cocoa pulp simulation media (PSM) was optimized with species-specific strains of lactic acid bacteria (PSM-LAB) and acetic acid bacteria (PSM-AAB). Also, laboratory fermentations were carried out in PSM to investigate growth and metabolite production of strains of Lactobacillus plantarum and Lactobacillus fermentum and of Acetobacter pasteurianus isolated from Ghanaian cocoa bean heap fermentations, in view of the development of a defined starter culture. In a first step, a selection of strains was made out of a pool of strains of these LAB and AAB species, obtained from previous studies, based on their fermentation kinetics in PSM. Also, various concentrations of citric acid in the presence of glucose and/or fructose (PSM-LAB) and of lactic acid in the presence of ethanol (PSM-AAB) were tested. These data could explain the competitiveness of particular cocoa-specific strains, namely, L. plantarum 80 (homolactic and acid tolerant), L. fermentum 222 (heterolactic, citric acid fermenting, mannitol producing, and less acid tolerant), and A. pasteurianus 386B (ethanol and lactic acid oxidizing, acetic acid overoxidizing, acid tolerant, and moderately heat tolerant), during the natural cocoa bean fermentation process. For instance, it turned out that the capacity to use citric acid, which was exhibited by L. fermentum 222, is of the utmost importance. Also, the formation of mannitol was dependent not only on the LAB strain but also on environmental conditions. A mixture of L. plantarum 80, L. fermentum 222, and A. pasteurianus 386B can now be considered a mixed-strain starter culture for better controlled and more reliable cocoa bean fermentation processes.

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Modeling Growth and Bacteriocin Production by Lactobacillus amylovorus DCE 471 in Response to Temperature and pH Values Used for Sourdough Fermentations

Cited by 67 publications

References 16 publications

Effect of Medium Composition and Culture Condition on the Production of Bacteriocin-Like Inhibitory Substances (BLIS) byLactobacillus ParacaseiLA07, a Strain Isolated from Budu

Effect of Medium Composition and Culture Condition on the Production of Bacteriocin-Like Inhibitory Substances (BLIS) byLactobacillus ParacaseiLA07, a Strain Isolated from Budu

Isolation of exopolysaccharides producing lactic acid bacteria from dairy products

Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation

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