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Characterisation of Antimicrobial Producing Lactic Acid Bacteria from Malted Barley
Author(s) -
O'Mahony A.,
O'Sullivan T.,
Walsh Y.,
Vaughan A.,
Maher M.,
Fitzgerald G. F.,
Sinderen D.
Publication year - 2000
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.2000.tb00531.x
Subject(s) - bacteria , antimicrobial , bacteriocin , lactic acid , inhibitory postsynaptic potential , enzyme , microbiology and biotechnology , food science , proteolytic enzymes , gram positive bacteria , chemistry , biology , biochemistry , genetics , neuroscience
Thirty‐three putative inhibitor‐producing lactic acid bacteria (LAB) were isolated from malted barley based on their ability to inhibit growth of two indicator strains. Eleven of the inhibitor‐producing LAB produced an antimicrobial activity which was active across a wide pH range, relatively insensitive to heat treatment while sensitive to treatment with proteolytic enzymes indicating that the inhibitory compounds are proteinaceous in nature and therefore bacteriocin‐like inhibitory substances. Ten of these eleven malt isolates were observed to secrete the inhibitory compounds into the cell‐free supernatant with optimal production occurring in the late exponential growth phase. The inhibitory spectra of these isolates included various Gram‐positive bacteria among which a variety of beer‐spoiling bacteria.