Cell-Free Supernatants Obtained from Fermentation of Cheese Whey Hydrolyzates and Phenylpyruvic Acid by Lactobacillus plantarum as a Source of Antimicrobial Compounds, Bacteriocins, and Natural Aromas

2013 ◽  
Vol 171 (4) ◽  
pp. 1042-1060 ◽  
Author(s):  
Noelia Rodríguez-Pazo ◽  
Laura Vázquez-Araújo ◽  
Noelia Pérez-Rodríguez ◽  
Sandra Cortés-Diéguez ◽  
José Manuel Domínguez
Keyword(s):  
Lactobacillus Plantarum ◽  
Cheese Whey ◽  
Antimicrobial Compounds ◽  
Phenylpyruvic Acid

The growth and production of antimicrobial compounds from Lactobacillus plantarum IIA-1A5 on cheese whey medium

2021 ◽  
Vol 46 (2) ◽  
pp. 173-184
Author(s):  
A. Mutmainna ◽  
I. I. Arief ◽  
C. Budiman
Keyword(s):  
Antimicrobial Activity ◽  
Lactobacillus Plantarum ◽  
Growth Medium ◽  
Yeast Extract ◽  
Pathogenic Bacteria ◽  
Cheese Whey ◽  
Antimicrobial Properties ◽  
Logarithmic Phase ◽  
Antimicrobial Compounds ◽  
Paper Disc

Plantaricin IIA-1A5 is a bacteriocin produced by Lactobacillus plantarum IIA-1A5 which is isolated from Indonesian beef, and it inhibits activity of Gram negative and positive pathogenic bacteria. However, preparation of the antibacterial agent for further applications or studies is costly due to the usage of a bacterial medium. Therefore, this study was aimed to investigate the feasibility of cheese whey as a growth medium for production of the bacteriocin. The growth curve of Lactobacillus plantarum IIA-1A5 in producing antimicrobial compounds was found to occur in the logarithmic phase with an incubation time of 28 and 32 hours. Purification of plantaricin IIA-1A5 produced peptides with a molecular weight of 9.59 kDa consisting of whey and whey+ (20g/L sucrose, 12.5 g/L tryptone and 7.5 g/L yeast extract); thus, the peptide was grouped as class IIa (<10 kDa) bacteriocin. The protein concentration of plantaricin IIA-1A5 with whey+ (sucrose, tryptone, and yeast extract) treatment and whey treatment was 1883.17 mg/ml and lower than 325.58 mg/ml, respectively. Based on the antimicrobial activity test using a paper disc method, plantaricin IIA-1A5 demonstrated antimicrobial activity against Staphylococcus aureus ATCC 25923; the whey and whey+ treatment yielded 38.02 IU/dL and 321 IU/dL, respectively, while antimicrobial activity against Escherichia coli ATCC 25922 using whey and whey+ treatment yielded 44.85 IU/dL and 172.08 IU/dL, respectively. The effectiveness of the antimicrobial properties of plantaricin IIA-1A5 in the whey medium is proven through the results of this study. In short, the whey is appropriate growth medium for bacteriocin production.

scholarly journals Enhanced Bacteriocin Production by Pediococcus pentosaceus 147 in Co-culture With Lactobacillus plantarum LE27 on Cheese Whey Broth

2018 ◽  
Vol 9 ◽  
Author(s):  
Carolina Gutiérrez-Cortés ◽  
Héctor Suarez ◽  
Gustavo Buitrago ◽  
Luis Augusto Nero ◽  
Svetoslav Dimitrov Todorov
Keyword(s):  
Lactobacillus Plantarum ◽  
Cheese Whey ◽  
Bacteriocin Production ◽  
Pediococcus Pentosaceus

scholarly journals Involvement of Manganese in Conversion of Phenylalanine to Benzaldehyde by Lactic Acid Bacteria

1999 ◽  
Vol 65 (12) ◽  
pp. 5590-5593 ◽  
Author(s):  
Masja N. Nierop Groot ◽  
Jan A. M. de Bont
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Bacterial Strains ◽  
Phenylpyruvic Acid ◽  
Cell Extracts

ABSTRACT We examined the involvement of Mn(II) in the conversion of phenylalanine to benzaldehyde in cell extracts of lactic acid bacteria. Experiments performed with Lactobacillus plantarumdemonstrated that Mn(II), present at high levels in this strain, is involved in benzaldehyde formation by catalyzing the conversion of phenylpyruvic acid. Experiments performed with various lactic acid bacterial strains belonging to different genera revealed that benzaldehyde formation in a strain was related to a high Mn(II) level.

scholarly journals Conversion of Phenylalanine to Benzaldehyde Initiated by an Aminotransferase in Lactobacillus plantarum

1998 ◽  
Vol 64 (8) ◽  
pp. 3009-3013 ◽  
Author(s):  
Masja N. Nierop Groot ◽  
Jan A. M. de Bont
Keyword(s):  
Lactobacillus Plantarum ◽  
Metabolic Pathways ◽  
Chemical Conversion ◽  
Cell Extract ◽  
Chemical Oxidation ◽  
Phenylpyruvic Acid ◽  
Flavor Compound ◽  
Biological Conversion ◽  
Subsequent Conversion ◽  
A Cell

ABSTRACT The production of benzaldehyde from phenylalanine has been studied in various microorganisms, and several metabolic pathways have been proposed in the literature for the formation of this aromatic flavor compound. In this study, we describe benzaldehyde formation from phenylalanine by using a cell extract of Lactobacillus plantarum. Phenylalanine was initially converted to phenylpyruvic acid by an aminotransferase in the cell extract, and the keto acid was further transformed to benzaldehyde. However, control experiments with boiled cell extract revealed that the subsequent conversion of phenylpyruvic acid was a chemical oxidation step. It was observed that several cations could replace the extract in the conversion of phenylpyruvic acid to benzaldehyde. Addition of Cu(II) ions to phenylpyruvic acid resulted not only in the formation of benzaldehyde, but also in the generation of phenylacetic acid, mandelic acid, and phenylglyoxylic acid. These compounds have been considered intermediates in the biological conversion of phenylalanine. The chemical conversion step of phenylpyruvic acid was dependent on temperature, pH, the availability of cations, and the presence of oxygen.

scholarly journals Comparative analysis of antimicrobial and proteolytic activity of lactic acid bacteria isolated from Zlatar cheese

Genetika ◽  
2007 ◽  
Vol 39 (2) ◽  
pp. 125-138 ◽  
Author(s):  
Ljubisa Topisirovic ◽  
Katarina Veljovic ◽  
Amarela Terzic-Vidojevic ◽  
Ivana Strahinic ◽  
Milan Kojic
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Comparative Analysis ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Proteolytic Activity ◽  
Starter Culture ◽  
Antimicrobial Compounds ◽  
Extracellular Proteinase ◽  
Gram Positive

Traditional artisan Zlatar cheese belongs to the group of white, semi hard home-made cheeses, which are produced from no pasteurized cow's milk, without addition of any known bacterial starter culture. In total, 253 Gram-positive and catalase negative lactic acid bacteria (LAB) were isolated. Results showed that 70 out of 253 analyzed isolates produced antimicrobial compounds known as bacteriocins. Most isolates from genera Lactococcus and Enterococcus, and isolates belonging to species Lactobacillus plantarum and Lb. brevis, do not synthesize extracellular proteinase. In contrast, isolates from subspecies Lb. paracasei subsp. paracasei showed very good proteolytic activity. It was observed that good proteolytic activity of isolates was not in correlation with their good antimicrobial activity in the most of isolates.

scholarly journals Purification and characterisation of the bacteriocin produced by Lactobacillus plantarum, isolated from Chinese pickle

2014 ◽  
Vol 32 (No. 5) ◽  
pp. 430-436 ◽  
Author(s):  
F. Zhou ◽  
H. Zhao ◽  
F. Bai ◽  
D. Piotr ◽  
Y. Liu ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Gram Negative Bacteria ◽  
Antimicrobial Compounds ◽  
Antibacterial Substance ◽  
Salting Out ◽  
Gram Negative ◽  
Sds Page ◽  
Wide Range ◽  
Ph Range ◽  
Physiological Tests

119 strains of lactic acid bacteria from Chinese pickle were tested for production of antimicrobial compounds (bacteriocins). Among them, strain C8 showed strongly antibacterial activity against Staphylococcus aureus ATCC 6538 and Escherichia coli ATCC 8739. Strain C8 was identified as Lactobacillus plantarum based on phenotypical, physiological tests and 16S rDNA identification. The antibacterial substance produced by strain C8 was sensitive to protease but not affected by lipase and amylase and designated as bacteriocin C8. Bacteriocin was purified by salting-out, dialysis and Sephadex G50 column chromatography. Based on SDS-PAGE, bacteriocin C8 was 16.5 kDa in size, which was different from that of other bacteriocins and it might be a novel bacteriocin. Bacteriocin C8 showed a wide range of antimicrobial activity especially as it inhibited some Gram-negative bacteria. This bacteriocin was heat resistant (20&nbsp;min at 121&deg;C) and stable in the pH range of 3 to 6. &nbsp;

scholarly journals New types of antimicrobial compounds produced by Lactobacillus plantarum

1999 ◽  
Vol 86 (1) ◽  
pp. 29-35 ◽  
Author(s):  
M. -L. Niku-Paavola ◽  
A. Laitila ◽  
T. Mattila-Sandholm ◽  
A. Haikara
Keyword(s):  
Lactobacillus Plantarum ◽  
Antimicrobial Compounds

Optimisation of cheese whey enzymatic hydrolysis and further continuous production of antimicrobial extracts by Lactobacillus plantarum CECT-221

2016 ◽  
Vol 83 (3) ◽  
pp. 402-411 ◽  
Author(s):  
Noelia Rodríguez-Pazo ◽  
Sabrina da Silva Sabo ◽  
José Manuel Salgado-Seara ◽  
Saleh Al Arni ◽  
Ricardo Pinheiro de Souza Oliveira ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Enzymatic Hydrolysis ◽  
Dilution Rate ◽  
Lactobacillus Plantarum ◽  
Cheese Whey ◽  
Continuous Production ◽  
Inhibitory Effect ◽  
Phenyllactic Acid ◽  
Fermentation Broths ◽  
Hydrolysis Of

The enzymatic hydrolysis of cheese whey was optimised using the enzymes iZyme, Alcalase or Flavourzyme under different conditions. Hydrolysates supplemented with commercial nutrients were evaluated as fermentation broths to produce DL-3-Phenyllactic acid (PLA) from phenylalanine (Phe) by Lactobacillus plantarum CECT-221. Optimised hydrolysates were obtained using Flavourzyme at 50 °C and 100 rpm during 12 h, and assayed in 250 ml Erlenemyer flasks using different proportions of vinasses as economic nutrient. The process was then scaled up using a 2 litres Bioreactor working under the continuous modality. Under the intermediate dilution rate of 0·0207 h−1 0·81 ± 0·026 mM of PLA and 38·8 ± 3·253 g/l of lactic acid were produced. A final evaluation revealed that lactic acid, and bacteriocins exerted the highest inhibitory effect among the extracted components of cell-free supernatants.

Sign in / Sign up

Export Citation Format

Share Document