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Influence of growth conditions on the production of lactocin 705, a bacteriocin produced by Lactobacillus casei CRL 705
Author(s) -
Vignolo Graciela M.,
Kairuz Martha N.,
Holgado Aída A.P.,
Oliver G.
Publication year - 1995
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1995.tb01665.x
Subject(s) - bacteriocin , lactobacillus casei , food science , antimicrobial , yeast extract , chemistry , yeast , bacterial growth , lactobacillus , lactic acid , fermentation , bacteria , biology , microbiology and biotechnology , biochemistry , genetics
G.M. VIGNOLO, M.N. DE KAIRUZ, A.P. DE RUIZ HOLGADO AND G. OLIVER. 1995. The effect of growth parameters on the production of lactocin 705 by Lactobacillus casei CRL 705 isolated from dry sausages was studied. The antimicrobial compound was produced during the growth cycle at temperatures between 15 and 30°C. Maximal activity in MRS broth was achieved at pH 6.5‐7.5. Investigation into the influence of supplementation and/or replacement of nutrients on lactocin 705 production demonstrated that large quantities of the bacteriocin could be obtained by addition of Tween 80 (0.5‐2.0%), glucose (2.0%), tryptone (1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of (w/v) 3% NaC1 and 0.02% NaNO 2 in the culture medium. High titres of the antimicrobial compound were obtained in whey permeate supplemented with 2.0% yeast extract and 1.0% Tween 80. Lactocin 705, proved to be stable to pH and temperature at ripening conditions (pH 5.0‐6.0 and 15°C) of dry cured sausages.