title: Bacteriocin production by Enterococcus faecium FAIR-E 198 in view of its application as adjunct starter in Greek Feta cheese making.
abstract: Bacteriocin production by Enterococcus faecium FAIR-E 198, isolated from Greek Feta cheese, was studied in batch fermentations, under conditions simulating Feta cheese preparation. Maximum enterocin activity and growth rate was obtained in de Man-Rogosa-Sharpe (MRS) broth at 37 degrees C with controlled pH 6.5. The enterocin was produced throughout the growth phase of the microorganism, showing primary metabolite kinetics with a peak activity during the mid-exponential phase. The use of skimmed milk as substrate revealed low enterocin activity. When fermentations were performed in skimmed milk in the presence of rennet, CaCl2, and a mixed starter culture, no enterocin activity was observed, although the examined strain grew well under the above conditions. Finally, when E. faecium FAIR-E 198 was applied as adjunct starter in Feta cheese making, no enterocin activity was detected throughout ripening. Results obtained underline the frequently underestimated finding that in vitro production by novel bacteriocinogenic starter or co-cultures is no guarantee for in situ efficiency. It was concluded that the complex food environment thoroughly interferes with bacteriocin production levels.
authors.affiliation: Department of Food Science and Technology, Agricultural University of Athens, Greece.
authors.forename: Panagiotis
authors.initials: P
authors.lastname: Sarantinopoulos
authors.forename: Frédéric
authors.initials: F
authors.lastname: Leroy
authors.forename: Efi
authors.initials: E
authors.lastname: Leontopoulou
authors.forename: Marina D
authors.initials: MD
authors.lastname: Georgalaki
authors.forename: George
authors.initials: G
authors.lastname: Kalantzopoulos
authors.forename: Effie
authors.initials: E
authors.lastname: Tsakalidou
authors.forename: Vuyst Luc
authors.initials: VL
authors.lastname: De
mesh_terms: D000818:Animals; D001430:Bacteriocins / Q000096:biosynthesis*; D002611:Cheese / Q000382:microbiology*; D016984:Enterococcus faecium / Q000254:growth & development / Q000378:metabolism*; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D008892:Milk / Q000382:microbiology; D013696:Temperature
chemical_list: D001430:Bacteriocins