Bacteriocin production with Lactobacillus amylovorus DCE 471 is improved and stabilized by fed-batch fermentation

Article Abstract:

Results show that bacteriocin production is dependent on the growth of the Lactobacillus amylovorus. Data also indicate that adsorption of the bacteriocin is influenced by the accumulated lactic acid and complex nitrogen inhibits both production and adsorption of bacteriocin.

United States, Belgium, Statistical Data Included, Physiological aspects, Production processes, Fermentation, Bacterial proteins

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Modeling bacteriocin resistance and inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under sausage fermentation conditions

Article Abstract:

Bacteriocin production is the basis for inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494. A small fraction of the listerial population is bacteriocin resistant, however, sausage fermentation conditions inhibited regrowth of resistant cells.

Meat Processed from Carcasses, Science & research, Sausages and other prepared meats, Fresh & Dry Sausage Prods, Sausage & Cold Cuts, Fresh Sausage, Sausage, Sausages, Bacteriocins

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Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavourable growth conditions

Article Abstract:

The relationships between growth, bacteriocin production and factors affecting the occurrence and intensity of the activity peak were studied in Amylovorin L471, a bacteriocin generated by Lactobacillus amylovorus DCE 471. Amylovorin has primary metabolite kinetics with a peak activity during the mid-exponential phase. Bacteriocin production can be increased under unfavorable growth conditions such as low temperature and the presence of potentially toxic compounds.

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