Bacteriocin production and competitiveness of Lactobacillus plantarum LPCO10 in olive juice broth, a culture medium obtained from olives.
A culture medium, named olive juice broth, which resembles the natural environment of Lactobacillus plantarum in the traditional Spanish-style green olive fermentation was obtained from green olives. In this medium, the bacteriocin-producing L. plantarum LPCO10 strain was able to produce bacteriocin throughout the incubation time (15 days). Bacteriocin purification from olive juice broth was achieved by a protocol including ammonium sulphate precipitation of cell-free, L. plantarum LPCO10 culture supernatants, and cation-exchange, hydrophobic-interaction and reversed-phase chromatographies. In a series of mixed cultures in olive juice broth, L. plantarum LPCO10 was able to dominate the bacteriocin-sensitive L. plantarum 128/2 strain, whereas the non-bacteriocin-producing, LPCO10 strain derivative, L. plantarum 55-1 strain did not show such capability. These results indicated that olive juice broth may be a valuable experimental substitute for olive fermentation brine in gaining more knowledge about the role of the bacteriocin-producing L. plantarum strains in the control of the Spanish-style green olive fermentation.
Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC), Seville, Spain.
M V
MV
Leal
M
M
Baras
J L
JL
Ruiz-Barba
B
B
Floriano
R
R
Jiménez-Díaz
D001430:Bacteriocins / Q000096:biosynthesis* / Q000302:isolation & purification; D002847:Chromatography, Agarose; D002852:Chromatography, Ion Exchange; D015169:Colony Count, Microbial; D003470:Culture Media; D005285:Fermentation; D005638:Fruit / Q000382:microbiology*; D007778:Lactobacillus / Q000254:growth & development* / Q000378:metabolism; D009154:Mutation; D013030:Spain
D001430:Bacteriocins; D003470:Culture Media