Influence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687 |
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Authors: | I M Aasen T Møretrø T Katla L Axelsson I Storrø |
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Institution: | SINTEF Applied Chemistry, Trondheim, Norway. inga.m.aasen@chem.sintef.no |
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Abstract: | The effects of process conditions and growth kinetics on the production of the bacteriocin sakacin P by Lactobacillus sakei CCUG 42687 have been studied in pH-controlled fermentations. The fermentations could be divided into phases based on the
growth kinetics, phase one being a short period of exponential growth, and three subsequent ones being phases of with decreasing
specific growth rate. Sakacin P production was maximal at 20 °C. At higher temperatures (25–30 °C) the production ceased at
lower cell masses, when less glucose was consumed, resulting in much lower sakacin P concentrations. With similar media and
pH, the maximum sakacin P concentration at 20 °C was seven times higher than that at 30 °C. The growth rate increased with
increasing concentrations of yeast extract, and the maximum concentration and specific production rate of sakacin P increased
concomitantly. Increasing tryptone concentrations also had a positive influence upon sakacin P production, though the effect
was significantly lower than that of yeast extract. The maximum sakacin P concentration obtained in this study was 20.5 mg
l−1. On the basis of the growth and production kinetics, possible metabolic regulation of bacteriocin synthesis is discussed,
e.g. the effects of availability of essential amino acids, other nutrients, and energy.
Received: 7 June 1999 / Received revision: 15 September 1999 / Accepted: 17 September 1999 |
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