title: Production of sakacin P by Lactobacillus sakei in a completely defined medium.
abstract: In order to investigate factors influencing the production of the bacteriocin, sakacin P, Lactobacillus sakei CCUG 42687 was grown in a completely defined medium (DML-B) with 33 components. Although the maximum sakacin P concentration obtained was higher on a complex medium due to higher cell mass, the production per cell mass was higher in DML-B. Sakacin P was produced at 4-30 degrees C, with the highest specific production at low temperatures. More sakacin P was produced at uncontrolled pH compared with cultivation at pH 6.3. Tween-80 had a positive effect on sakacin P production, while addition of sodium chloride and trace metals had negative effects. The decrease in sakacin P concentration during the late growth and stationary phases was shown to be cell-independent and promoted at high temperature and pH. Some differences in production levels of sakacin P were found among six strains of Lactobacillus sakei tested.
authors.affiliation: MATFORSK, Norwegian Food Research Institute, As, and SINTEF Applied Chemistry, Trondheim, Norway. trond.moreto@matforsk.no
authors.forename: T
authors.initials: T
authors.lastname: Moretro
authors.forename: I M
authors.initials: IM
authors.lastname: Aasen
authors.forename: I
authors.initials: I
authors.lastname: Storro
authors.forename: L
authors.initials: L
authors.lastname: Axelsson
mesh_terms: D001430:Bacteriocins / Q000096:biosynthesis*; D003470:Culture Media / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000254:growth & development* / Q000378:metabolism; D008460:Meat / Q000382:microbiology; D013696:Temperature
chemical_list: D001430:Bacteriocins; D003470:Culture Media; C087217:sakacin P protein, Lactobacillus