Streptococcus macedonicus ACA-DC 198 produces the lantibiotic, macedocin, at temperature and pH conditions that prevail during cheese manufacture

Streptococcus macedonicus ACA-DC 198, a natural cheese isolate, produces the anticlostridial bacteriocin, macedocin. Bacteriocin activity was detected from the mid-exponential growth phase and remained constant during the stationary phase. A secondary model was setup to describe the influence of tem...

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Veröffentlicht in:International journal of food microbiology 2006-03, Vol.107 (2), p.138-147
Hauptverfasser: Van den Berghe, Erika, Skourtas, Giorgos, Tsakalidou, Effie, De Vuyst, Luc
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Sprache:eng
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Zusammenfassung:Streptococcus macedonicus ACA-DC 198, a natural cheese isolate, produces the anticlostridial bacteriocin, macedocin. Bacteriocin activity was detected from the mid-exponential growth phase and remained constant during the stationary phase. A secondary model was setup to describe the influence of temperature (20–45 °C) and pH (5.1–6.9) on cell growth of and bacteriocin production by S. macedonicus ACA-DC 198 during in vitro laboratory fermentations. The optimum temperature for bacteriocin production (20–25 °C) was markedly lower than the optimum growth temperature (42.3 °C). In contrast, the specific macedocin production was maximal around pH 6.0, whereas growth was optimal at pH 6.4. Consequently, the maximum bacteriocin activity was reached between pH 6.0 and 6.5.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2005.08.023