Permeabilization and lysis induced by bacteriocins and its effect on aldehyde formation by Lactococcus lactis |
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Authors: | M. Carmen Martínez-Cuesta Teresa Requena Carmen Peláez |
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Affiliation: | (1) Department of Dairy Science and Technology, Instituto del Frío (CSIC), José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid, Spain |
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Abstract: | Permeabilization induced by lacticin 3147, lactococcins A, B and M, enterocin AS-48 and nisin, bacteriocins described as cell membrane-pore forming and lytic agents, enhanced in all cases aldehyde formation by Lactococcus lactis IFPL730. Nevertheless, the conversion of isoleucine into 2-methylbutyraldehyde depended not only on the degree of permeabilization but also on the bacteriocin that caused the cell membrane damage. The highest values of 2-methylbutyraldehyde corresponded to cell suspensions containing lacticin 3147 and lactococcins, treatments that provoked further lysis in addition to induced permeabilization. |
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Keywords: | Bacteriocin Cell permeabilization Cheese aroma Lacticin 3147 Lactococcus lactis |
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