Faculty Opinions recommendation of Influence of Environmental Factors on Bacteriocin Production by Human Isolates of Lactococcus lactis MM19 and Pediococcus acidilactici MM33.

2016 ◽  
Author(s):  
Paul Cotter ◽  
Caitriona Guinane
Keyword(s):  
Environmental Factors ◽  
Lactococcus Lactis ◽  
Bacteriocin Production ◽  
Pediococcus Acidilactici

scholarly journals OPTIMIZATION OF BACTERIOCIN PRODUCTION BY Lactococcus lactis ssp. lactis CN1.10a ORIGIN FROM RUSIPS

2014 ◽  
Vol 9 (3) ◽  
pp. 97
Author(s):  
Ninoek Indriati ◽  
Arifah Kusmarwati ◽  
Irma Hermana
Keyword(s):  
Lactococcus Lactis ◽  
Growth Curve ◽  
Growth Conditions ◽  
Relative Activity ◽  
Bacteriocin Production ◽  
Bacteriocin Activity ◽  
Carbohydrate Source ◽  
Fermented Fish ◽  
Producer Cell

Previous study of bacteriocin production on laboratory scale (100 mL) that used MRS broth medium produced unstable activity of bacteriocin. Therefore, this study aims to determine the optimum growth conditions and media for production of bacteriocin. Bacteria used in this research was a lactic acid bacteria (LAB) Lactococcus lactis ssp. lactis CN1.10a  isolated from rusip, a traditional Bangkanese fermented fish product.The bacteria was first cultivated for subsequent use of bacteriocins production on intermediate scale (2L). Followed by the optimization of temperature, pH and medium for the bacteriocin production, determination of cell growth curve, bacteriocin production curve, bacteriocin activity on that scale, and also stability of bacteriocin during storage.The results showed that the optimum temperature and pH for the growth of producer cell were 28°C and pH 6. The greatest activity of bacteriocin was produced on CM medium (1% sucrose, 0,45% peptone, 1% yeast extract, 2,84% KH2PO4, 0,2% NaCl and 0,02% MgSO4.7H20) in addition of sucrose as carbohydrate source. Based on the growth curve performedon CM medium with KH2PO4, the L. Lactis ssp lactis CN1.10a was relatively stable up to 48 hours. Bacteriocin produced by the cell was  8000 AU/mlat24th hour.Bacteriocin  was relatively stable when stored at -20°C for 1month with a relative activity of 69,4%.

scholarly journals Characterization of Pediococcus acidilactici PFC69 and Lactococcus lactis PFC77 Bacteriocins and Their Antimicrobial Activities in Tarhana Fermentation

2020 ◽  
Vol 8 (7) ◽  
pp. 1083 ◽  
Author(s):  
Halil İbrahim Kaya ◽  
Ömer Şimşek
Keyword(s):  
Antibacterial Activity ◽  
Lactococcus Lactis ◽  
Infant Nutrition ◽  
Antimicrobial Activities ◽  
Pediococcus Acidilactici ◽  
Cereal Product ◽  
Molecular Sizes ◽  
Antimicrobial Metabolite ◽  
Ph Conditions

Tarhana is a traditional cereal product fermented by lactic acid bacteria (LAB) and yeast strains that has gained special interest recently as an infant nutrition. Tarhana contains wheat flour, yogurt, and various vegetables that might create a microbiological toxicological risk, especially for Bacillus cereus and Staphylococcus aureus. In this study, characterization of the metabolites responsible for antibacterial activity of Pediococcus acidilactici PFC69 and Lactococcus lactis PFC77 strains obtained from tarhana was performed, and antibacterial effects were detected against B. cereus ATCC 11778 and S. aureus ATCC 29213 during the fermentation. A total of 12,800 AU/mL antibacterial activity was observed for the supernatants of the PFC69 and PFC77 strains that were found to be stable at high temperature and in low pH conditions and sensitive to proteases, suggesting the antimicrobial metabolite is a bacteriocin. These bacteriocins were further purified and their molecular sizes were determined as 4.5 and 3.5 kDa, respectively. Importantly, inoculation of PFC69 and PFC77 to tarhana dough significantly decreased B. cereus ATCC 11778 and S. aureus ATCC 29213 amounts from the fifth day of fermentation compared to the control dough samples. P. acidilactici PFC69 and L. lactis PFC77 strains were concluded as bioprotective cultures for tarhana and these strains were offered for other cereal-based fermentations.

Modelling Growth and Bacteriocin Production by Pediococcus acidilactici PA003 as a Function of Temperature and pH Value

2012 ◽  
Vol 166 (6) ◽  
pp. 1388-1400 ◽  
Author(s):  
Jian Zhang ◽  
Ying Zhang ◽  
Shan-na Liu ◽  
Ye Han ◽  
Zhi-jiang Zhou
Keyword(s):  
Ph Value ◽  
Bacteriocin Production ◽  
Pediococcus Acidilactici

scholarly journals Enhanced Production of Pediocin PA-1 and Coproduction of Nisin and Pediocin PA-1 by Lactococcus lactis

1999 ◽  
Vol 65 (10) ◽  
pp. 4443-4450 ◽  
Author(s):  
Nikki Horn ◽  
María I. Martínez ◽  
José M. Martínez ◽  
Pablo E. Hernández ◽  
Michael J. Gasson ◽  
...  
Keyword(s):  
Lactococcus Lactis ◽  
Copy Number ◽  
Antimicrobial Agents ◽  
Expression System ◽  
Pediococcus Acidilactici ◽  
Genetic Determinants ◽  
Heterologous Expression System ◽  
Food Grade ◽  
Enhanced Production ◽  
Mature Part

ABSTRACT The production and secretion of class II bacteriocins share a number of features that allow the interchange of genetic determinants between certain members of this group of antimicrobial peptides.Lactococcus lactis IL1403 encodes translocatory functions able to recognize and mediate secretion of lactococcin A. The ability of this strain to also produce the pediococcal bacteriocin pediocin PA-1, has been demonstrated previously by the introduction of a chimeric gene, composed of sequences encoding the leader of lactococcin A and the mature part of pediocin PA-1 (N. Horn, M. I. Martı́nez, J. M. Martı́nez, P. E. Hernández, M. J. Gasson, J. M. Rodrı́guez, and H. M. Dodd, Appl. Environ. Microbiol. 64:818–823, 1998). This heterologous expression system has been developed further with the introduction of the lactococcin A-dedicated translocatory function genes, lcnC and lcnD, and their effect on bacteriocin yields in various lactococcal hosts was assessed. The copy number of lcnC and lcnD influenced production levels, as did the particular strain employed as host. Highest yields were achieved with L. lactis IL1403, which generated pediocin PA-1 at a level similar to that for the parental strain,Pediococcus acidilactici 347, representing a significant improvement over previous systems. The genetic determinants required for production of pediocin PA-1 were introduced into the nisin-producing strain L. lactis FI5876, where both pediocin PA-1 and nisin A were simultaneously produced. The implications of coproduction of these two industrially relevant antimicrobial agents by a food-grade organism are discussed.

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