Abstract

The combined influence of pH and temperature on bacteriocins produced by three lactic acid bacteria, Pediococcus pentosaceus MMZ26, Enterococcus faecium MMZ17 and Lactococcus lactis MMZ25, isolated from Tunisian traditional dry fermented meat was studied using a second order orthogonal factorial design and response-surface methodology (RSM). This method allows estimating the interactive effects of pH and temperature on the stability of each bacteriocin. The high heat stability of the three bacteriocins was demonstrated, with optimum values at light acidic pH around 5.0, temperature below 90 degrees C and short incubation times. This study contributes to a better understanding of relation between bacteriocins production and stability in order to enhance their, in situ, application as a food and feed biopreservative in fermented and/or heated food products.

Authors

Ben Belgacem Z, Rehaiem A, Fajardo Bernárdez P, Manai M, Pastrana Castro L

Institution

Laboratoire de Biochimie et Biologie Moléculaire, Faculté des Sciences de Tunis, Campus Universitaire El-Manar, 2092 Tunis, Tunisia. bbzouhaier@yahoo.fr

Source

Mikrobiologiia 81:2 pg 214-9

MeSH

Bacteriocins
Enterococcus faecium
Hot Temperature
Hydrogen-Ion Concentration
Lactococcus lactis
Pediococcus
Protein Stability
Tunisia

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22693830