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Permeabilization and lysis induced by bacteriocins and its effect on aldehyde formation by Lactococcus lactis
Authors:M Carmen Martínez-Cuesta  Teresa Requena  Carmen Peláez
Institution:(1) Department of Dairy Science and Technology, Instituto del Frío (CSIC), José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid, Spain
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.
Keywords:Bacteriocin  Cell permeabilization  Cheese aroma  Lacticin 3147                  Lactococcus lactis
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