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Effect of culture medium on bacteriocin production by Lactobacillus rhamnosus HN001 and Lactobacillus reuteri ATCC 53608

Aguilar-Uscanga, Blanca Rosa; Solís-Pacheco, Jonathan R.; Plascencia, L.; Aguilar-Uscanga, Maria Guadelupe; García, Hugo s.; Lacroix, Monique (2013). Effect of culture medium on bacteriocin production by Lactobacillus rhamnosus HN001 and Lactobacillus reuteri ATCC 53608 Journal of Microbiology, Biotechnology and Food Sciences , vol. 2 , nº 6. p. 2462-2468. DOI: http://www.cabdirect.org/abstracts/20133239302.html.

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Résumé

The aim of this study was to evaluate the effect of media on bacteriocin production by Lactobacillus rhamnosus HN001 and Lactobacillus reuteri ATCC 53608 using three different media: YPM, YPF and MRS supplemented with glucose and K2HPO4. The optimum temperature was 37°C and initial pH 6.5. Bacteriocin-like substances produced by tested bacteria in MRS medium supplemented with glucose and K2HPO4 exhibited a broad antimicrobial spectrum determined by well diffusion assay against indicator bacteria Listeria monocytogenes, Lactobacillus sakei, Enterococcus faecium, Lactobacillus delbrueckii, Lactobacillus acidophilus, but no antimicrobial spectrum against E. coli O157:H7, Salmonella typhimurium, Staphylococcus aureus, Bacillus cereus was detected. Bacteriocin was sensitive to protease IV, trypsin, pepsin and α-amylases, but resistant to lipase. It was also resistant to detergents such as Tween 80, Triton-X and SDS. This bacteriocin was thermo-stable (resistant at 60°C, 90°C and 100°C for 30 min). Tested bacteria showed the best antimicrobial (bacteriocin-like) activity after growth in MRS medium. Bacteriocin substances produced by tested bacteria showed promising thermo-stable technological properties.

Type de document:
Mots-clés libres: Bacteriocin, Lactobacillus rhamnosus, Lactobacillus reuteri, probiotics, food safety
Centre: Centre INRS-Institut Armand Frappier
Date de dépôt: 22 mars 2016 20:56
Dernière modification: 22 mars 2016 20:56
URI: http://espace.inrs.ca/id/eprint/2850

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