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The effects of cultivating lactic starter cultures with bacteriocin-producing lactic acid bacteria.
J Food Prot. 2001 Jan; 64(1):81-6.JF

Abstract

The effects of bacteriocins produced by six strains of lactic acid bacteria on 9 mesophilic and 11 thermophilic commercial starter cultures were investigated in mixed cultures of commercial starters with bacteriocin-producing strains in milk. The bacteriocins produced by the test organisms were nisin A, nisin Z, lacticin 481, enterocin AS-48, a novel enterocin, and a novel plantaricin. Mesophilic commercial starters were in most cases tolerant of bacteriocins, with only two of the starters being partially inhibited, one by four and the other by two bacteriocins. The aminopeptidase activities of mesophilic starters were generally low, and only one of the combinations of mesophilic starter-bacteriocin producer gave double the aminopeptidase activity of the starter culture without the bacteriocin producer. Thermophilic commercial starters were more sensitive to bacteriocins than mesophilic starters, with six thermophilic starters being partially inhibited by at least one of the bacteriocins. Their aminopeptidase activities were generally higher than those of the mesophilic starters. The aminopeptidase activities of seven thermophilic starters were increased in the presence of bacteriocins, by factors of up to 9.0 as compared with the corresponding starter cultures alone. Bacteriocin-producing strains may be used as adjunct cultures to mesophilic starters for the inhibition of pathogens in soft and semihard cheeses, because mesophilic starters are rather tolerant of bacteriocins. Bacteriocin producers may also be used as adjunct cultures to thermophilic starters of high aminopeptidase activity, more sensitive to lysis by bacteriocins than mesophilic starters, for the acceleration of ripening in semihard and hard cheeses.

Authors+Show Affiliations

Departamento de Tecnologiá de Alimentos, INIA, Madrid, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

11198445

Citation

Oumer, A, et al. "The Effects of Cultivating Lactic Starter Cultures With Bacteriocin-producing Lactic Acid Bacteria." Journal of Food Protection, vol. 64, no. 1, 2001, pp. 81-6.
Oumer A, Garde S, Gaya P, et al. The effects of cultivating lactic starter cultures with bacteriocin-producing lactic acid bacteria. J Food Prot. 2001;64(1):81-6.
Oumer, A., Garde, S., Gaya, P., Medina, M., & Nuñez, M. (2001). The effects of cultivating lactic starter cultures with bacteriocin-producing lactic acid bacteria. Journal of Food Protection, 64(1), 81-6.
Oumer A, et al. The Effects of Cultivating Lactic Starter Cultures With Bacteriocin-producing Lactic Acid Bacteria. J Food Prot. 2001;64(1):81-6. PubMed PMID: 11198445.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The effects of cultivating lactic starter cultures with bacteriocin-producing lactic acid bacteria. AU - Oumer,A, AU - Garde,S, AU - Gaya,P, AU - Medina,M, AU - Nuñez,M, PY - 2001/2/24/pubmed PY - 2001/10/5/medline PY - 2001/2/24/entrez SP - 81 EP - 6 JF - Journal of food protection JO - J Food Prot VL - 64 IS - 1 N2 - The effects of bacteriocins produced by six strains of lactic acid bacteria on 9 mesophilic and 11 thermophilic commercial starter cultures were investigated in mixed cultures of commercial starters with bacteriocin-producing strains in milk. The bacteriocins produced by the test organisms were nisin A, nisin Z, lacticin 481, enterocin AS-48, a novel enterocin, and a novel plantaricin. Mesophilic commercial starters were in most cases tolerant of bacteriocins, with only two of the starters being partially inhibited, one by four and the other by two bacteriocins. The aminopeptidase activities of mesophilic starters were generally low, and only one of the combinations of mesophilic starter-bacteriocin producer gave double the aminopeptidase activity of the starter culture without the bacteriocin producer. Thermophilic commercial starters were more sensitive to bacteriocins than mesophilic starters, with six thermophilic starters being partially inhibited by at least one of the bacteriocins. Their aminopeptidase activities were generally higher than those of the mesophilic starters. The aminopeptidase activities of seven thermophilic starters were increased in the presence of bacteriocins, by factors of up to 9.0 as compared with the corresponding starter cultures alone. Bacteriocin-producing strains may be used as adjunct cultures to mesophilic starters for the inhibition of pathogens in soft and semihard cheeses, because mesophilic starters are rather tolerant of bacteriocins. Bacteriocin producers may also be used as adjunct cultures to thermophilic starters of high aminopeptidase activity, more sensitive to lysis by bacteriocins than mesophilic starters, for the acceleration of ripening in semihard and hard cheeses. SN - 0362-028X UR - https://www.unboundmedicine.com/medline/citation/11198445/The_effects_of_cultivating_lactic_starter_cultures_with_bacteriocin_producing_lactic_acid_bacteria_ DB - PRIME DP - Unbound Medicine ER -