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Production and stability of pediocin N5p in grape juice medium
Author(s) -
de Saad A.M. Strasser,
Pasteris S.E.,
de Nadra María C. Manca
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.tb03087.x
Subject(s) - chemistry , food science , ethanol , wine , chromatography , biochemistry
The production and stability of pediocin N5p from Pediococcus pentosaceus , isolated from wine, were examined in grape juice medium. Maximum growth and higher titre (4000 U ml ‐1 ) were observed at a initial pH of 7·5 and 30°C. The activity of the inhibitory substance was stable between pH values from 2·0 to 5·0 at 4° and 30°C. At pH 10·0 it was completely inactivated. When submitted to 30 min at 80°, 100° and 115°C, maximal stability was observed at pH 2·0. Ethanol up to 10% did not affect pediocin activity at acid pH, nor did 40–80 mg 1 ‐1 SO 2 , independently or combined with different ethanol concentrations, affect inhibitory activity.