Pediocin production by recombinant lactic acid bacteria |
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Authors: | Somkuti G A Steinberg D H |
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Institution: | (1) U.S. Department of Agriculture, Eastern Regional Research Center, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA |
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Abstract: | Production of the anti-listerial bacteriocin, pediocin, by lactic acid bacteria (LAB) transformed with the cloning vector pPC418 (Ped+, 9.1 kb) was influenced by composition of media and incubation temperature. Maximum pediocin production, tested against Listeria innocua, by electrotransformants of Lactococcus lactis ssp. lactis was measured in tryptone/lactose/yeast extract medium after 24 h growth at 30 °C, while incubation at 40 °C was optimum for Ped+ transformants of Streptococcus thermophilus and Enterococcus faecalis. The amount of pediocin produced by S. thermophilus in skim milk and cheese whey supplemented with 0.5% yeast extract was estimated as 51 000 units ml–1 and 25 000 units ml–1, respectively. Pediocin production remained essentially unchanged in reconstituted skim milk or whey media diluted up to 10-fold. The results demonstrate the capacity of recombinant strains of LAB to produce pediocin in a variety of growth media including skim milk and inexpensive cheese whey-based media, requiring minimum nutritional supplementation. |
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Keywords: | lactic acid bacteria pediocin production Streptococcus thermophilus |
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