Growth parameters influencing the production of Lactobacillus rhamnosus bacteriocins ST461BZ and ST462BZ

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dc.contributor.authorTodorov S.D.
dc.contributor.authorDicks L.M.T.
dc.date.accessioned2011-05-15T16:01:14Z
dc.date.available2011-05-15T16:01:14Z
dc.date.issued2005
dc.description.abstractBacteriocins ST461BZ (2.8 kDa) and ST462BZ (8.0 kDa), produced by two strains of Lactobacillus rhamnosus isolated from boza, a beverage produced from different cereals by yeast and lactic acid bacteria, inhibits the growth of Lactobacillus casei, Enterococcus faecalis, Escherichia coli and Pseudomonas aeruginosa. Maximum bacteriocin activity (12 800 AU/ml) was recorded after 15 h in MRS broth. No increase in the production of the two bacteriocins was recorded in MRS broth supplemented with tryptone (20 g/l), D-glucose (20 g/l) and sucrose (20 g/l). Glycerol at 1 g/l and higher inhibited the production of both bacteriocins. Bacteriocin ST461BZ production increased to 25 600 AU/ml in MRS broth supplemented with 20 g/l or 50 g/l K2HPO4. Bacteriocin ST462BZ activity increased to 51 200 AU/ml in MRS broth supplemented with 20 g/l to 100 g/l KH2PO4.
dc.description.versionArticle
dc.identifier.citationAnnals of Microbiology
dc.identifier.citation55
dc.identifier.citation4
dc.identifier.issn15904261
dc.identifier.urihttp://hdl.handle.net/10019.1/11875
dc.subjectBacteria (microorganisms)
dc.subjectEnterococcus faecalis
dc.subjectEscherichia coli
dc.subjectLactobacillus casei
dc.subjectLactobacillus rhamnosus
dc.subjectPseudomonas aeruginosa
dc.titleGrowth parameters influencing the production of Lactobacillus rhamnosus bacteriocins ST461BZ and ST462BZ
dc.typeArticle
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