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Production of sakacin P by Lactobacillus sakei in a completely defined medium
Author(s) -
Møretrø T.,
Aasen I. M.,
Storrø I.,
Axelsson L.
Publication year - 2000
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1046/j.1365-2672.2000.00994.x
Subject(s) - lactobacillus sakei , food science , lactobacillus , lactobacillaceae , biology , microbiology and biotechnology , bacteria , fermentation , genetics
In order to investigate factors influencing the production of the bacteriocin, sakacin P, Lactobacillus sakei CCUG 42687 was grown in a completely defined medium (DML‐B) with 33 components. Although the maximum sakacin P concentration obtained was higher on a complex medium due to higher cell mass, the production per cell mass was higher in DML‐B. Sakacin P was produced at 4–30 °C, with the highest specific production at low temperatures. More sakacin P was produced at uncontrolled pH compared with cultivation at pH 6·3. Tween‐80 had a positive effect on sakacin P production, while addition of sodium chloride and trace metals had negative effects. The decrease in sakacin P concentration during the late growth and stationary phases was shown to be cell‐independent and promoted at high temperature and pH. Some differences in production levels of sakacin P were found among six strains of Lactobacillus sakei tested.