Continuous production of lacticin 3147 and nisin using cells immobilized in calcium alginate

Journal of Applied Microbiology

Volumn 89, Issue 4, 2000, Pages 573-579

  Scannell, A G M ^a   Hill, C ^a   Ross, R P ^b   Marx, S ^c   Hartmeier, W ^c   Arendt, E K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^c RWTH AACHEN UNIVERSITY   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

BIOREACTORS; CALCIUM; CELL CULTURE; CELLS; INTEGRATED CIRCUITS;

BACTERIOCIN PRODUCTION; CALCIUM ALGINATE; CELL BIOREACTORS; CONTINUOUS PRODUCTION; DOUBLE LAYERED; FREE CELLS; IMMOBILISATION; IMMOBILISED CELLS; LACTICIN; LACTOCOCCUS LACTIS;

ANTIBIOTICS;

BACTERIOCIN; CALCIUM ALGINATE; LACTIC ACID; NISIN;

ARTICLE; BACTERIAL METABOLISM; BACTERIUM CULTURE; BIOREACTOR; DIFFUSION COEFFICIENT; FERMENTATION; FLOW RATE; IMMOBILIZED CELL; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; NONHUMAN;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS DELBRUECKII SUBSP. LACTIS; LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; POSIBACTERIA;

EID: 0033794581     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2000.01149.x     Document Type: Article

References (40)

1. Antimicrobial activity of Microgard(TM) against food spoilage and pathogenic microorganisms
2. Determination of effective diffusion coefficient in calcium alginate gel plates With varying yeast cell content
3. Continuous bacteriocin production with high cell density bioreactors
4. Cream fermentation by immobilized lactic acid bacteria
5. Immobilization of Lactococcus lactis IO1 for nisin z production
6. Continuous production of pediocin by immobilized Pediococcus acidilactici PO2 in a packed-bed bioreactor
7. Microbial manipulation of nisin biosynthesis and fermentation
8. Nisin and its application as a food preservative
9. Complete inhibition of low levels of Listeria monocytogenes on refrigerated chicken meat with pediocin AcH bound to heat killed Pediococcus acidilactici cells
10. Immobilization of cells for application in the food industry
11. Effects of oxygen diffusion on recombinant E. coli B (pTG 201) plasmid stability, growth rate biomass production, and enzyme activity in immobilized and free bacteria during continuous culture
12. Pediocin 5 production and plasmid stability during continuous free and immobilized cell cultures of Pediococcus acidilactici UL5
13. Continuous synthesis of thermostable α-amylase by Bacillus cells immobilized in calcium alginate
14. Immobilized whole cells - Physical characterization
15. Continuous production of L-lactic acid from whey permeate by immobilized Lactobacillus casei subsp. casei
16. Immobilization of genetically engineered cells: A new strategy for higher stability
17. Continuous propionic acid by immobilized Propionibacterium acidipropionici in a novel packed-bed reactor
18. Pediococcus acidilactici PO2 bacteriocin in whey permeate and inhibition of Listeria monocytogenes in foods
19. Characterization of a citrate-negative mutant of Leuconostoc mesenteroides subsp. mesenteroides: Metabolic and plasmidic properties
20. Applications of immobilized lactic acid bacteria
21. Development of a lacticin 3147-enriched whey powder with inhibitory activity against foodborne pathogens
22. Plasmid-associated bacteriocin production by a Lactobacillus sake strain
23. Inhibition of Listeria spp. in sterile food systems by pediocin AcH, a bacteriocin produced by Pediococcus acidilactici H
24. Comparative study of the antilisterial activity of nisin A and pediocin AcH in fresh ground pork stored anaerobically at 5 °C
25. Food bioconversion and metabolite production using immobilized cell technology
26. A comparison of factors affecting the production of two bactefiocins from lactic acid bacteria
27. Continuous production of lactic acid from deproteinized whey by coimmobilized Lactobacillus casei and Lactococcus lactis cells in a packed cell reactor
28. An application in cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147
29. Identification of the lactic acid bacteria
30. A new simple method of curing plasmids in lactic streptococci
31. The stability of the lactose and citrate plasmid in Lactococcus lactis subsp. lactis biovar. diacetylactis
32. Potential for biological control of agents of foodborne disease
33. Diffusion characteristics of substrates in Ca-alginate gel beads
34. Improved medium for lactic streptococci and their bacteriophages
35. Influence of growth conditions on the production of lactocin 705, a bacteriocin produced by Lactobacillus casei CRL 705
36. Continuous production of bacteriocins, brevicin, nisin and pediocin, using calcium alginate-immobilized bacteria
37. Adsorption of bacteriocins by ingestible silica compounds
38. Continuous ethanol production by flocculating yeast in the fluidized bed bioreactor
39. Factors influencing production of bacteriocins by lactic acid bacteria
40. Production of a bacteriocin active on lactate fermenting clostridia-by Lactococcus lactis subsp. lactis immobilized in calcium alginate beads