Increased production of bacteriocin ST4SA by Enterococcus mundtii ST4SA in modified corn steep liquor
| dc.contributor.author | Coetzee J.C.J. | |
| dc.contributor.author | Todorov S.D. | |
| dc.contributor.author | Gorgens J.F. | |
| dc.contributor.author | Dicks L.M.T. | |
| dc.date.accessioned | 2011-05-15T16:01:13Z | |
| dc.date.available | 2011-05-15T16:01:13Z | |
| dc.date.issued | 2007 | |
| dc.description.abstract | Enterococcus mundtii ST4SA produces a broad-spectrum bacteriocin (bacST4SA), active against Gram-positive and Gram-negative bacteria. Growth in corn steep liquor (CSL) with a sugar content of 5.0 and 10.0 g/l yielded bacST4SA levels of 12800 AU/ml. A four-fold increase in bacST4SA production (51200 AU/ml) was recorded in CSL with a sugar content of 7.5 g/l supplemented with 6.5 g/l yeast extract (CSL-YE). Poor growth and low levels of bacST4SA production were observed when cells were grown in CSL-YE controlled at pH 5.5. Fermentation at pH 7.5 yielded 25600 AU/ml after 6 h, but the activity levels decreased to approximately 1000 AU/ml during the next 6 h. Adjustment of the culture pH from 6.5 to 5.5 after 6 h of fermentation extended bacST4SA activity (51200 AU/ml) over 8 h. Activity then decreased to 25600 AU/ml and was maintained this level for 10 h. Optimal levels of bacST4SA production (102400 AU/ml) were obtained after 6 h of fermentation in CSL-YE supplemented with 7.5 g/l glucose at the start of the fer-mentation. This level of production was maintained by changing the culture pH from 6.5 after 6 h of fermentation to pH 5.5. This study proved that bacST4SA could be produced at high levels in an inexpensive industrial medium by E. mundtii ST4SA. | |
| dc.description.version | Article | |
| dc.identifier.citation | Annals of Microbiology | |
| dc.identifier.citation | 57 | |
| dc.identifier.citation | 4 | |
| dc.identifier.issn | 15904261 | |
| dc.identifier.uri | http://hdl.handle.net/10019.1/11868 | |
| dc.subject | Enterococcus | |
| dc.subject | Enterococcus mundtii | |
| dc.subject | Negibacteria | |
| dc.subject | Posibacteria | |
| dc.subject | Zea mays | |
| dc.title | Increased production of bacteriocin ST4SA by Enterococcus mundtii ST4SA in modified corn steep liquor | |
| dc.type | Article |