INFLUENCE OF GROWTH-CONDITIONS ON THE PRODUCTION OF LACTOCIN-705, A BACTERIOCIN PRODUCED BY LACTOBACILLUS-CASEI CRL-705

被引：117

作者：

VIGNOLO, GM

DEKAIRUZ, MN

HOLGADO, AAPD

OLIVER, G

机构：

[1] Centro de Referencia Para Lactobacilos (Cerela), Chacabuco, Tucumán

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1995年 / 78卷 / 01期

关键词：

D O I：

10.1111/j.1365-2672.1995.tb01665.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The effect of growth parameters on the production of lactocin 705 by Lactobacillus casei CRL 705 isolated from dry sausages was studied. The antimicrobial compound was produced during the growth cycle at temperatures between 15 and 30 degrees C. Maximal activity in MRS broth was achieved at pH 6.5-7.5. Investigation into the influence of supplementation and/or replacement of nutrients on lactocin 705 production demonstrated that large quantities of the bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone (1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of (w/v) 3% NaCl and 0.02% NaNO2 in the culture medium. High titres of the antimicrobial compound were obtained in whey permeate supplemented with 2.0% yeast extract and 1.0% Tween 80. Lactocin 705, proved to be stable to pH and temperature at ripening conditions(pH 5.0-6.0 and 15 degrees C) of dry cured sausages.

引用

页码：5 / 10

页数：6

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