Streptococcus macedonicus ACA-DC 198 produces the lantibiotic, macedocin, at temperature and pH conditions that prevail during cheese manufacture.
Streptococcus macedonicus ACA-DC 198, a natural cheese isolate, produces the anticlostridial bacteriocin, macedocin. Bacteriocin activity was detected from the mid-exponential growth phase and remained constant during the stationary phase. A secondary model was setup to describe the influence of temperature (20-45 degrees C) and pH (5.1-6.9) on cell growth of and bacteriocin production by S. macedonicus ACA-DC 198 during in vitro laboratory fermentations. The optimum temperature for bacteriocin production (20-25 degrees C) was markedly lower than the optimum growth temperature (42.3 degrees C). In contrast, the specific macedocin production was maximal around pH 6.0, whereas growth was optimal at pH 6.4. Consequently, the maximum bacteriocin activity was reached between pH 6.0 and 6.5.
Van den Berghe
Erika
E
Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing (IMDO), Department of Applied Biological Sciences, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050 Brussels, Belgium.
Skourtas
Giorgos
G
Tsakalidou
Effie
E
De Vuyst
Luc
L
D000900:Anti-Bacterial Agents / Q000096:biosynthesis*; D000898:Antibiosis; D001430:Bacteriocins / Q000096:biosynthesis*; D002611:Cheese / Q000382:microbiology*; D003257:Consumer Product Safety; D005285:Fermentation; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D008954:Models, Biological; D013291:Streptococcus / Q000254:growth & development / Q000378:metabolism*; D013696:Temperature; D013997:Time Factors
D000900:Anti-Bacterial Agents; D001430:Bacteriocins; C471066:macedocin, Streptococcus macedonicus