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Food preservative potential of gassericin A‐containing concentrate prepared from cheese whey culture supernatant of Lactobacillus gasseri LA39
Author(s) -
NAKAMURA Kiyoshi,
ARAKAWA Kensuke,
KAWAI Yasushi,
YASUTA Narimi,
CHUJO Takahiro,
WATANABE Masamichi,
IIOKA Hiroyuki,
TANIOKA Masashi,
NISHIMURA Junko,
KITAZAWA Haruki,
TSURUMI Koichi,
SAITO Tadao
Publication year - 2013
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/j.1740-0929.2012.01048.x
Subject(s) - food science , biopreservation , bacteriocin , food spoilage , pseudomonas fluorescens , bacillus cereus , preservative , chemistry , listeria monocytogenes , pasteurization , lactobacillus sakei , nisin , lactococcus lactis , microbiology and biotechnology , bacteria , lactobacillus gasseri , incubation , lactobacillus , biology , antimicrobial , lactic acid , biochemistry , fermentation , genetics
Gassericin A (GA) is a circular bacteriocin produced by Lactobacillus gasseri LA39. In this study, GA‐containing concentrate was prepared using a cross‐flow membrane filtration device (30 kDa cut‐off) from the culture supernatant of Lb. gasseri LA39 cultivated in a cheese whey‐based food‐grade medium. The bacteriocin activity titer in the concentrate was 16 times as high as that of the culture supernatant and was completely maintained through each incubation at 4°C for 3 months, 37°C for 2 months, 60°C for 5 h, and 100°C for 30 min. The GA‐containing concentrate was used with glycine powder to make custard creams, and then four representative strains of custard cream spoilage bacteria ( Bacillus cereus , Lactococcus lactis subsp. lactis , Achromobacter denitrificans and Pseudomonas fluorescens ) were individually inoculated at c. 10 3 colony forming units/g in the custard creams. Throughout 30 days of incubation at 30°C, all of the inoculated bacteria were completely inhibited by the combination of 5% (w/w) of the GA‐containing concentrate and 0.5% (w/w) glycine. This is the first highly practical application of GA to foods as a biopreservative, and the concentration method and the bacteriocin concentrate would contribute to biopreservation of several foods.