Growth parameters influencing the production of Lactobacillus rhamnosus bacteriocins ST461BZ and ST462BZ

Annals of Microbiology

Volumn 55, Issue 4, 2005, Pages 283-289

  Todorov, Svetoslav D ^a   Dicks, Leon M T ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Bacteriocins ST461Bz and ST462BZ; Boza; Lactobacillus rhamnosus

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECALIS; ESCHERICHIA COLI; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS; PSEUDOMONAS AERUGINOSA;

EID: 29144515379     PISSN: 15904261     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (32)

1. Aasen I.M., Moreto T., Katla T., Axelsson L., Storro I. (2000). Influence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687. Appl. Microbiol. Biotechnol., 53: 159-166.
2. Arici M., Daglioglu O. (2002). Boza: A lactic acid fermented cereal beverage as a traditional Turkish food. Food Rev. Int., 18: 39-48.
3. Avonts L., Van Uytven E., De Vuyst L. (2004). Cell growth and bacteriocin production of probiotic Lactobacillus strain in different media. Int. Dairy J., 14: 947-955.
4. Biswas S.R., Ray P., Johnson M.C., Ray B. (1991). Influence of growth conditions on the production of a bacteriocin, pediocin AcH by Pediococcus acidilactici H. Appl. Environ. Microbiol., 57: 1265-1267.
5. Chin H.S., Chin J.S., Kim J.M., Yang R., Yoon S.-S. (2001). Detection and antibacterial activity of a bacteriocin produced by Lactobacillus plantarum. Food Sci. Biotechnol., 10: 335-341.
6. Çon A.M., Gökalp H.Y. (2000). Production of bacteriocin-like metabolites by lactic acid cultures isolated from sucuk samples. Meat Sci., 55: 89-96.
7. Daeschel M.A., McKeney M.C., McDonald L.C. (1990). Bacteriocidal activity of Lactobacillus plantarum C-11. Food Microbiol., 7: 91-98.
8. De Man J.C., Rogosa M., Sharpe M.E. (1960). A medium for the cultivation of lactobacilli. J. Appl. Bacteriol., 23: 130-135.
9. De Vuyst L., Callewaert R., Crabbe K. (1996). Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavourable growth conditions. Microbiology, 142: 817-827.
10. Enan G., Essawy A.A., Uyttendaele M., Debevere J. (1996). Antibacterial activity of Lactobacillus plantarum UG1 isolated from dry sausage: Characterization, production and bactericidal action of plantaricin UG1. Int. J. Food Microbiol., 30: 189-215.
11. Gotcheva V., Pandiella S.S., Angelov A., Roshkova Z.G., Webb C. (2000). Microflora identification of the Bulgarian cereal-based fermented beverage boza. Process Biochem., 36: 127-130.
12. Hancioglu O., Karapinar M. (1997). Microflora of boza, a traditional fermented Turkish beverage. Int. J. Food Microbiol., 35: 271-274.
13. Ivanova I., Kabadjova P., Pantev A., Danova S., Dousset X. (2000). Detection, purification and partial characterization of a novel bacteriocin substance produced by Lactococcus lactis susp. lactis B14 isolated from boza - Bulgarian traditional cereal beverage. Vestnik Moskov. Univ. Kimia, 41: 47-53.
14. Jímenez-Díaz R., Ríos-Sanchez R.M., Desmazeaud M., Ruíz-Barba J.L., Piard J.-C. (1993). Plantaricin S and T, two new bactericins produced by Lactobacillus plantarum LPCO10 isolated from a green olive fermentation. Appl. Environ. Microbiol., 59: 1416-1424.
15. Joerger M.C., Klaenhammer T.R. (1986). Characterization and purification of helveticin J and evidence for a chromosomally determined bacteriocin produced by Lactobacillus helveticus 481. J. Bacteriol., 167: 439-446.
16. Krier F., Revol-Junelles A.M., Germain P. (1998). Influence of temperature and pH on production of two bacteriocins by Leuconostoc mesenteroides subsp. mesenteroides FR52 during batch fermentation. Appl. Microbiol. Biotechnol., 50: 359-363.
17. Nel H.A., Bauer R., Vandamme E.J., Dicks L.M.T. (2001). Growth optimisation of Pediococcus damnosus NCFB 1832 and the influence of pH and nutrients on the production of pediocin PD-1. J. Appl. Microbiol., 91: 1131-1138.
18. Nieto-Lozano J.C., Reguera-Useros J.I., Pelaez-Martinez M.C., de la Torre A.H. (2002). Bacteriocinogenic activity from starter culture used in Spanish meat industry. Meat Sci., 62: 237-243.
19. Parente E., Ricciardi A. (1994). Influence of pH on the production of enterocin 1146 during batch fermentation. Lett. Appl. Microbiol., 19: 12-15.
20. Parente E., Ricciardi A., Addario G. (1994). Influence of pH on growth and bacteriocin production by Lactococcus lactis subsp. lactis 140NWC during batch fermentation. Appl. Microbiol. Biotechnol., 41: 388-394.
21. Parente E., Brienza C., Ricciardi A., Addario G. (1997). Growth and bacteriocin production by Enterococcus faecium DPC1146 in batch and continuous culture. J. Ind. Microbiol. Biotechnol., 18: 62-67.
22. Schägger H., Von Jagow G. (1987). Tricine-sodium dodecyl sulphate-polyacrylamide gel electrophoresis for the separation of proteins in the range from 1 to 100 kDa. Anal. Biochem., 166: 368-379.
23. Todorov S., Gotcheva B., Dousset X., Onno B., Ivanova I. (2000). Influence of growth medium on bacteriocin production in Lactobacillus plantarum ST31. Biotechnol. Biotec. Eq., 14: 50-55.
24. Todorov S.D., Dicks L.M.T. (2004a). Characterization of mesentericin ST99, a bacteriocin produced by Leuconostoc mesenteroides subsp. dextranicum ST99 isolated from boza. J. Ind. Microbiol. Biotechnol., 31: 323-329.
25. Todorov S.D., Dicks L.M.T. (2004b). Effect of medium components on bacteriocin production by Lactobacillus pentosus ST151BR, a strain isolated from beer produced by the fermentation of maize, barley and soy flour. World J. Microbiol. Biotechnol., 20: 643-650.
26. Todorov S.D., Dicks L.M.T. (2004c). Influence of growth conditions on the production of a bacteriocin by Lactococcus lactis subsp. lactis ST34BR, a strain isolated from barley beer. J. Basic Microbiol., 44: 305-316.
27. Todorov S.D., Van Reenen C.A., Dicks L.M.T. (2004). Optimization of bacteriocin production by Lactobacillus plantarum ST13BR, a strain isolated from barley beer. J. Gen. Appl. Microbiol., 50: 149-157.
28. Todorov S.D., Dicks L.M.T. (2005a). Pediocin ST18, an anti-listerial bacteriocin produced by Pediococcus pentosaceus ST18 isolated from boza, a traditional cereal beverage from Bulgaria. Process Biochem., 40: 365-370.
29. Todorov S.D., Dicks L.M.T. (2005b). Screening for bacteriocin-producing lactic acid bacteria from boza, a traditional cereal beverage from Bulgaria. Comparison of the bacteriocins. Process Biochem., In press.
30. Työppönen S., Markkula A., Petäjä E., Suikko M.-L., Mattila-Sandholm T. (2003). Survival of Listeria monocytogenes in North European type sausages fermented by bioprotective meat starter cultures. Food Control, 14: 181-185.
31. Verellen T.L.J., Bruggeman G., Van Reenen C.A., Dicks L.M.T., Vandamme E.J. (1998). Fermentation optimisation of plantaricin 423, a bacteriocin produced by Lactobacillus plantarum 423. J. Ferment. Bioeng., 86: 174-179.
32. Zorba M., Hancioglu O., Gene M., Karapinar M., Ova G. (2003). The use of starter culture in the fermentation of boza, a traditional Turkish beverage. Process Biochem., 38: 1405-1411.