Effect of extrinsic parameters on the production of a bacteriocin by lactobacillus buchneri, isolated from mexican raw sausages

International Journal of Food Properties

Volumn 8, Issue 1, 2005, Pages 69-78

  Minor Pérez, Hugo ^a   Ponce Alquicira, Edith ^a   Guerrero Legarreta, Isabel ^a   Regalado Gónzalez, Carlos ^b   Gónzalez Saravia, Amelia Farrés ^c  

^a UNIVERSIDAD AUTÓNOMA METROPOLITANA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^c UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

Bacteriocin; Lactobacillus buchneri; Production conditions; Raw sausage

Indexed keywords

BACTERIA; BIOREACTORS; FOOD PRESERVATIVES; MICROORGANISMS; NITROGEN; PARAMETER ESTIMATION; PRODUCTION; STRAIN MEASUREMENT; TEMPERATURE DISTRIBUTION;

BACTERIOCIN; LACTOBACILLUS BUCHNERI; PRODUCTION CONDITIONS; RAW SAUSAGES;

FOOD PRODUCTS;

EID: 14844360873     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-200048086     Document Type: Article

References (40)

1. Stiles, M.E. Biopreservation by lactic acid bacteria. Antonie van Leeuwenhoek 1996, 70, 235-249.
2. Klaenhammer, T.R. Bacteriocins of lactic acid bacteria. Biochimie. 1988, 70, 337-349.
3. Schillinger, U.; Lucke, F.K. Antibacterial activity of Lactobacillus sake isolated from meat. Appl. Environ. Microb. 1989, 55, 1901-1906.
4. O'Sullivan, L.; Ross, R.P.; Hill, C.C. Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality. Biochimie. 2002, 84, 593-604.
5. Cutter, C.N.; Siragusa, G.R. Decontamination of beef carcass tissue with nisin using a pilot scale model carcass washer. Food Microb. 1994, 11, 481-489.
6. Schillinger, U.; Kaya, M.; Lucke, F.K. Behaviour of Listeria monocytogenes in meat and its control by a bacteriocin-production strain of Lactobacillus sake. J. Appl. Bacteriol. 1991, 70, 473-478.
7. Hugas, M.; Garriga, M.; Aymerich, M.T.; Monfort, J.M. Inhibition of Listeria monocytogenes in dry fermented sausages by the bacteriocinogenic Lactobacillus sake CTC494. J. Appl. Bacteriol. 1995, 79, 322-330.
8. Foegeding, P.M.; Thomas, A.B.; Pilkington, D.H.; Klaenhammer, T.R. Enhanced control of Listeria monocytogenes by in situ produced pediocin during dry fermented sausage production. Appl. Environ. Microb. 1992, 58, 884-890.
9. Luchansky, J.B. Overview on applications for bacteriocin-producing lactic acid bacteria and their bacteriocins. Antonie van Leeuwenhoek 1999, 76, 335.
10. Blasubramanyam, B.V.; Varadaraj, M.C. Cultural conditions for the production of bacteriocin by a native isolate of Lactobacillus delbruecki ssp. bulgaricus CFR 2028 in milk medium. J. Appl. Bacteriol. 1998, 84, 97-102.
11. Kaiser, A.L.; Montville, T.J. The influence of pH and growth rate on production of the bacteriocin, bavaricum MN, in batch and continuous fermentations. J. Appl. Bacteriol. 1993, 75, 536-540.
12. Parente, E.; Hill, C. A comparison of factors affecting the production of two bacteriocins from lactic acid bacteria. J. Appl. Bacteriol. 1992, 73, 290-298.
13. Parente, E.; Ricciardi, A. Influence of pH on the production of enterocin 1146 during batch fermentation. Lett. Appl. Microb. 1994, 19, 12-15.
14. Vignolo, G.M.; Kairuz, M.N.; Ruiz, H.A.; Oliver, G. Influence of growth conditions on the production of lactocin 705, a bacteriocin produced by Lactobacillus casei CRL705. J. Appl. Bacteriol. 1994, 80, 90-93.
15. Coventry, M.J.; Wan, J.; Gordon, J.B.; Mawson, R.F.; Hickey, M.W. Production of brevecin 286 by Lactobacillus brevis VB286 and partial characterization. J. Appl. Bacteriol. 1996, 80, 91-98.
16. Kuri, H.V. Lactic Acid Bacteria and Salmonella from Mexican Pork Products: Characterization and Antagonism. Ph.D. thesis, The Queen's University of Belfast, Belfast, Northern Ireland, 1998.
17. Kuri, V.; Madden, R.H.; Collins, M.A. Hygienic quality of raw pork and chorizo (raw pork sausage) on retail sale in Mexico City. J. Food Protec. 1996, 59 (2), 141-145.
18. Marin-Iniesta, F. Personal Communication; Universidad de Murcia, Spain, 2002;.
19. Brink, B.; Huisin't Veld, J.H.J.; Minekus, M. Antimicrobial activity of Lactobacillus M46; optimization of production and partial characterization. FEMS Microb. Rev. 1990, 87, 91-95.
20. Scopes, R.K. Protein Purification: Principles and Practice; Springer-Verlag: New York, 1994; 38-39, 71-101.
21. Lowry, O.H.; Rosebrough, N.J.; Farr, A.L.; Randall, R.J. Protein measurement with the folin phenol reagent. J. Biol. Chem. 1951, 193, 265-275.
22. Dalgaard, P.; Ross, T.; Kamperman, L.; Neumeyer, K.; McMeekin, T. Estimation of bacteria growth rates from turbidimetric and viable counts data. Int. J. Food Microb. 1994, 31, 391-404.
23. SAS, Institute. SAS User's Guide; SAS Institute: Cary, North Caroline, 1990.
24. Kuri, V.; Collins, M.A.; Madden, R.H. Stability and Antibacterial Activity of Bacteriocin Preparations in Pork Model, 44th Proceedings of the International Congress of Meat Science and Technology, Sept 1-5, ICOMST: Barcelona, Spain, 1998; Vol. 1, 342-343.
25. Ennahar, S.; Sashihara, T.; Sonomoto, K.; Ishizaki, A. Class Ha bacteriocins: biosynthesis, structure and activity. FEMS Microb. Rev. 2000, 34, 85-106.
26. Chen, Y.; Montville, T.J. Efflux of ions and ATP depletion induced by pediocin PA-1 are concomitant with cell death in Listeria monocytogenes Scott A. J. Appl. Bacteriol. 1995, 79, 684-690.
27. Kaiser, A.L.; Montville, T.J. Purification on the bacteriocin brevicin MN and characterization of its mode of action against Listeria monocytogenes Scott A cells and lipid vesicles. Appl. Environ. Microb. 1996, 64, 4529-4535.
28. Chen, Y.; Ludescher, R.D.; Montville, T.J, Influence of lipid composition on pediocin PA-1 binding to phospholipid vesicles. Appl. Environ. Microb. 1998, 64, 3530-3532.
29. Hanlin, M.B.; Kalchayanad, N.; Ray, P.; Ray, B. Bacteriocins of lactic acid bacteria in combination have greater antibacterial activity. J. Food Protect. 1993, 56, 252-255.
30. Noerlis, Y.; Ray, B. Factors influencing immunity and resistance of Pediococcus acidilactici to the bacteriocin, pediocin AcH. Lett. Appl. Microb. 1993, 18, 138-143.
31. Ray, B. Sublethal injury, bacteriocins and food microbiology. ASM News, 1993, 59, 285-291.
32. Yang, R.; Ray, B. Factors influencing production of bacteriocins by lactic acid bacteria. Food Microb. 1994, 11, 281-291.
33. Carolissen-MacKay, V.; Arendse, G.; Hastings, W.J. Purification of bacteriocins of lactic acid bacteria: problems and pointers. Int. J. Food Microbiol. 1997, 34, 1-16.
34. De Vuyst, L.; Vandamme, E.J. Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics ana Applications', Blackie Academic and Professional: London, 1994.
35. De Vuyst, L.; Callewaert, R.; Crabbé, K. Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavourable growth conditions. Microbiol. 1996, 142, 817-827.
36. Lejeune, R.; Callewaert, R.; Crabbé, K.; De Vuyst, L. Modeling the growth and bacteriocin production by DCE 471 in batch cultivation. J. Appl. Microb. 1995, 84, 159-168.
37. Parente, E.; Brienza, C.; Ricciardi, A.; Addario, G. Growth and bacteriocin production by Enterococcus faecium DPC1146 in batch and continuous culture. J. Ind. Microb. Biotech. 1997, 18, 62-67.
38. Zamfir, M.; Callewaert, R.; Cornea, P.C.; Savu, L.; Vatafu, I.; De Vuyst, L. Purification and characterization of a bacteriocin produced by Lactobacillus acidophilus IBB 801. J. Appl. Microb. 2000, 87, 923-931.
39. Venema, K.; Venema, G.; Kok, J. Lactococcal bacteriocins: mode of action and immunity. Trends Microb. 1995, 3, 299-304.
40. Garcia, T.; Martin, R.; Sanz, B.; Hernández, P.E. Extension de la vida útil de la carne fresca. I: envasado en atmósferas modificadas y utilizatión de bacterias lácticas y bacteriocinas. Rev. Española Ciencia Tec. Alim. 1995, 35, 1-10.