pH-controlled fermenters to increase production of leuconocin S by Leuconostoc paramesenteroides

被引：17

作者：

Baker, RC ^{[1
]}

Winkowski, K ^{[1
]}

Montville, TJ ^{[1
]}

机构：

[1] RUTGERS STATE UNIV, COOK COLL, NEW JERSEY AGR EXPT STN, DEPT FOOD SCI, NEW BRUNSWICK, NJ 08903 USA

来源：

PROCESS BIOCHEMISTRY | 1996年 / 31卷 / 03期

基金：

美国农业部;

关键词：

D O I：

10.1016/0032-9592(95)00048-8

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The production of leuconocin S, a bacteriocin from Leuconostoc paramesenteroides OX, was examined during batch fermentations at pH 6.0, 6.5, 7.0 and 7.5. The specific growth rate and bacteriocin titers were highest at pH 7.0, with values of 0.33 h(-1) and 20 000 AU/ml, respectively. Maximum bacteriocin production corresponded to late logarithmic-early stationary growth phase. Bacteriocin levels decreased during late stationary phase, possibly due to proteolytic enzymes produced during this period.

引用

页码：225 / 228

页数：4

共 19 条

[1] INFLUENCE OF GROWTH-CONDITIONS ON THE PRODUCTION OF A BACTERIOCIN, PEDIOCIN ACH, BY PEDIOCOCCUS-ACIDILACTICI H [J].

BISWAS, SR ;

RAY, P ;

JOHNSON, MC ;

RAY, B .

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1991, 57 (04) :1265-1267

[2] COMMON MECHANISTIC ACTION OF BACTERIOCINS FROM LACTIC-ACID BACTERIA [J].

BRUNO, MEC ;

MONTVILLE, TJ .

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1993, 59 (09) :3003-3010

[3] DETECTION AND ACTIVITY OF A BACTERIOCIN PRODUCED BY LEUCONOSTOC-MESENTEROIDES [J].

DABA, H ;

PANDIAN, S ;

GOSSELIN, JF ;

SIMARD, RE ;

HUANG, J ;

LACROIX, C .

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1991, 57 (12) :3450-3455

[4]

DAESCHEL M A, 1990, Food Microbiology (London), V7, P91, DOI 10.1016/0740-0020(90)90014-9

[5] CHARACTERIZATION AND PURIFICATION OF HELVETICIN-J AND EVIDENCE FOR A CHROMOSOMALLY DETERMINED BACTERIOCIN PRODUCED BY LACTOBACILLUS-HELVETICUS-481 [J].

JOERGER, MC ;

KLAENHAMMER, TR .

JOURNAL OF BACTERIOLOGY, 1986, 167 (02) :439-446

[6] THE INFLUENCE OF PH AND GROWTH-RATE ON PRODUCTION OF THE BACTERIOCIN, BAVARICIN MN, IN BATCH AND CONTINUOUS FERMENTATIONS [J].

KAISER, AL ;

MONTVILLE, TJ .

JOURNAL OF APPLIED BACTERIOLOGY, 1993, 75 (06) :536-540

[7] BACTERIOCINS OF LACTIC-ACID BACTERIA [J].

KLAENHAMMER, TR .

BIOCHIMIE, 1988, 70 (03) :337-349

[8]

KLAENHAMMER TR, 1993, FEMS MICROBIOL REV, V12, P39, DOI 10.1111/j.1574-6976.1993.tb00012.x

[9] INHIBITION OF FOOD-BORNE BACTERIAL PATHOGENS BY BACTERIOCINS FROM LACTIC-ACID BACTERIA ISOLATED FROM MEAT [J].

LEWUS, CB ;

KAISER, A ;

MONTVILLE, TJ .

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1991, 57 (06) :1683-1688

[10] PRODUCTION OF AN AMYLASE-SENSITIVE BACTERIOCIN BY AN ATYPICAL LEUCONOSTOC-PARAMESENTEROIDES STRAIN [J].

LEWUS, CB ;

SUN, S ;

MONTVILLE, TJ .

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1992, 58 (01) :143-149

← 1 2 →