Production of a mixture of antimicrobial organic acids from lactose by co-culture of Bifidobacterium longum and Propionibacterium freudenreichii.
The antimicrobial activities of standard solutions of three organic acids (lactic, acetic, and propionic acids) were compared using Micrococcus luteus, Pseudomonas sp. and Staphylococcus aureus as test microorganisms. At the same concentrations of the undissociated form, the antimicrobial activities of acetic and propionic acids were higher than that of lactic acid, irrespective of test microorganisms. In a single cultivation of Bifidobacterium longum, a mixture of lactic (17 g/l) and acetic (20 g/l) acids was produced from 50 g/l lactose and its antimicrobial activities against M. luteus, Pseudomonas sp., and S. aureus correspond to that of 32, 19, and 25 g/l of acetic acid, respectively. To increase the total antimicrobial activity, a co-culture of B. longum and Propionibacterium freudenreichii, in which lactic acid produced once from lactose by B. longum was converted to acetic and propionic acids by P. freudenreichii, was done using TPY medium containing commercially available peptones as a nitrogen source. By the sequential conversion of lactose using the two microorganisms, the culture supernatant containing a mixture of acetic (27 g/l) and propionic (13 g/l) acids without lactic acid was produced. The antimicrobial activities of the mixture against M. luteus, Pseudomonas sp., and S. aureus were 35, 30, and 26 g/l as a concentration of acetic acid, respectively, higher than that obtained in the cultivation of B. longum alone. When the medium containing an enzymatic hydrolyzate of whey proteins with a protease was used in the co-culture of B. longum and P. freudenreichii, the culture supernatant containing the mixture of organic acids was also obtained in the same manner as the co-culture using TPY medium and the activities were 43, 29, and 29 g/l as a concentration of acetic acid for M. luteus, Pseudomonas sp. and S. aureus, respectively.
Department of Materials Science and Technology, Faculty of Engineering, Niigata University, Japan. mtanig@eng.niigata-u.ac.jp
M
M
Taniguchi
H
H
Nakazawa
O
O
Takeda
T
T
Kaneko
K
K
Hoshino
T
T
Tanaka
D019342:Acetic Acid / Q000032:analysis* / Q000494:pharmacology; D001644:Bifidobacterium / Q000378:metabolism*; D002851:Chromatography, High Pressure Liquid; D018920:Coculture Techniques; D005285:Fermentation; D005516:Food Microbiology; D005520:Food Preservatives; D019344:Lactic Acid / Q000032:analysis / Q000096:biosynthesis* / Q000494:pharmacology; D007785:Lactose / Q000032:analysis / Q000378:metabolism*; D016982:Micrococcus luteus / Q000187:drug effects; D009391:Nephelometry and Turbidimetry; D011422:Propionates / Q000032:analysis* / Q000494:pharmacology; D011424:Propionibacterium / Q000378:metabolism*; D011549:Pseudomonas / Q000187:drug effects; D013211:Staphylococcus aureus / Q000187:drug effects
D005520:Food Preservatives; D011422:Propionates; D019344:Lactic Acid; D007785:Lactose; D019342:Acetic Acid