Influence of growth conditions on bacteriocin production by Brevibacterium linens.
The influence of temperature, NaCl concentration and cheese whey media on growth of Brevibacterium linens ATCC 9175 and production of bacteriocin-like antimicrobial activity was studied. Bacteriocin production and activity were higher at 25 degrees C than at 30 degrees C. No significant growth or production of bacteriocins was observed at 37 degrees C. When bacteriocin production was investigated in media containing different concentrations of NaCl, increased activity was observed in media containing 40 or 80 g l(-1), but not 120 g l(-1) NaCl. The addition of NaCl resulted in a significant increase in specific production rates of bacteriocin-like activity. Antimicrobial activity was also observed by cultivation of B. linens at 25 degrees C in cheese whey media.
Motta
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AS
Departamento de Ciência de Alimentos, ICTA, Universidade Federal do Rio Grande do Sul, Av. Bento Gonçalves 9500, 91501-970, Porto Alegre, Brazil.
Brandelli
A
A
D001430:Bacteriocins / Q000096:biosynthesis*; D001951:Brevibacterium / Q000254:growth & development* / Q000378:metabolism*; D002611:Cheese / Q000382:microbiology; D003470:Culture Media; D005516:Food Microbiology; D005524:Food Technology; D007700:Kinetics; D008894:Milk Proteins; D012965:Sodium Chloride; D013696:Temperature; D000067816:Whey Proteins
D001430:Bacteriocins; D003470:Culture Media; D008894:Milk Proteins; D000067816:Whey Proteins; D012965:Sodium Chloride