Influence of temperature and pH on production of two bacteriocins by Leuconostoc mesenteroides subsp. mesenteroides FR52 during batch fermentation.
The influence of temperature and pH on growth of Leuconostoc mesenteroides subsp. mesenteroides FR52 and production of its two bacteriocins, mesenterocin 52A and mesenterocin 52B, was studied during batch fermentation. Temperature and pH had a strong influence on the production of the two bacteriocins which was stimulated by slow growth rates. The optimal temperature was 20 degrees C for production of mesenterocin 52A and 25 degrees C for mesenterocin 52B. Optimal pH values were 5.5 and 5.0 for production of mesenterocin 52A and mesenterocin 52B respectively. Thus, by changing the culture conditions, production of one bacteriocin can be favoured in relation to the other. The relationship between growth and specific production rates of the two bacteriocins, as a function of the culture conditions, showed different kinetics of production and the presence of several peaks in the specific production rates during growth.
Krier
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Laboratoire de Fermentations et de Bioconversions Industrielles, Ecole Nationale Supérieure d'Agronomie et des Industries Alimentaires, Institut, National Polytechnique de Lorraine (ENSAIA-INPL), Vandoeuvre-lès, Nancy, France.
Revol-Junelles
A M
AM
Germain
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P
D000818:Animals; D001430:Bacteriocins / Q000096:biosynthesis*; D003470:Culture Media; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D007934:Leuconostoc / Q000254:growth & development / Q000302:isolation & purification / Q000378:metabolism*; D008892:Milk / Q000382:microbiology; D013696:Temperature
D001430:Bacteriocins; D003470:Culture Media