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Effect of sodium chloride on metabolism of two strains of Lactobacillus plantarum isolated from fermenting green olives
Author(s) -
Montaño A.,
Bobillo M.,
Marshall V. M.
Publication year - 1993
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1993.tb00366.x
Subject(s) - bacteriocin , lactobacillus plantarum , fermentation , lactobacillaceae , strain (injury) , anaerobic exercise , food science , metabolism , biology , bacteria , microbiology and biotechnology , incubation , lactobacillus , sodium , lactic acid , chemistry , biochemistry , antimicrobial , genetics , organic chemistry , physiology , anatomy
Metabolism of two strains of Lactobacillus plantarum isolated from fermenting olive brines has been compared. One strain (221) produces a bacteriocin, the other (H4) does not. Experiments showed that the non‐producing strain (H4) was more salt tolerant than the bacteriocin producer, and was also able to utilize a wider range of metabolic pathways. Particularly noticeable was the inability of the producing strain to use, in aerobic conditions, the lactate which accumulated during glucose metabolism. Both strains showed similar behaviour on prolonged incubation in anaerobic media in the presence and absence of salt.