Some growth parameters and antimicrobial activity of a bacteriocin-producing strain <i>Pediococcus acidilactici</i> 13

Altuntas E., Cosansu S., Ayhan K.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, cilt.141, sa.1-2, ss.28-31, 2010 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 141 Sayı: 1-2
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1016/j.ijfoodmicro.2010.04.024
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.28-31
  • Anahtar Kelimeler: Pediococci, Growth parameters, Bacteriocin, LACTIC-ACID BACTERIA, LISTERIA-MONOCYTOGENES, PURIFICATION, STARTER, SAUSAGE, ANTIBIOSIS, SPOILAGE, CHEESE
  • Ankara Üniversitesi Adresli: Evet

Özet

Some growth parameters and bacteriocin production by the strain Pediococcus acidilactici 13, were screened in this study. The inhibitor substance produced by this strain showed strong antimicrobial activity at 204,800 AU/mL (Activity Units/mL) against the gram positive food borne pathogen. Listeria monocytogenes, when the incubation temperature was 37 degrees C and the initial pH of the medium, TGE (Trypton Glucose Yeast Extract), was 6.0. The bacteriocin-producing strain had considerable resistance NaCl, since the strain maintained to growth up to 10% NaCl concentrations at TGE broth and was able to grow in a wide temperature range (25-50 degrees C). The strain was identified as P. acidilactici with API 50 CHL, as well as with 16S rRNA gene sequencing. Crown Copyright (C) 2010 Published by Elsevier B.V. All rights reserved.