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Effect of Pediococcus pentosaceus FBB61, pediocin A producer strain, in caecal fermentations
Author(s) -
Piva A.,
Meola E.,
Panciroll A.
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.tb03107.x
Subject(s) - fermentation , food science , pediococcus , strain (injury) , chemistry , bacteriocin , proteolysis , microbiology and biotechnology , biology , biochemistry , lactobacillus , enzyme , anatomy , antimicrobial
The objective of this study was to investigate the effect of pediocin A in in vitro caecal fermentations. Pediococcus pentosaceus FBB61, pediocin A producer (bac +) and its isogenic mutant (bac—) Ped. pentosaceus FBB61‐2 were added to fermentation vessels. Pediocin A did not alter the normal activity of caecal microflora. Nevertheless, the presence of pediocin A producer strain reduced proteolysis compared to the mutant strain as indicated by ammonia concentrations ( P < 0·05), and isobutyric and isovaleric molar proportions ( P < 0·05).