Influence of organic buffers on bacteriocin production by Streptococcus thermophilus ST110.
The effect of the organic buffer salts MES, MOPS, and PIPES on the growth of S. thermophilus ST110, medium pH, and accumulation of the antipediococcal bacteriocin thermophilin 110 were evaluated in whey permeate media over a period of 24 h. In nonbuffered medium, thermophilin 110 production at 37 degrees C paralleled the growth of S. thermophilus ST110 and reached a maximum after 8-10 h. Addition of organic buffer salts decreased the drop in medium pH and resulted in increased biomass (dry cells; microg/mL) and higher yields of thermophilin 110 (units/microg cells). The best results were obtained by the addition of 1% (w/v) MES to the medium, which reduced the pH drop to 1.8 units after 10 h of growth (compared to 2.3 pH units in the control) and resulted in a 1.5-fold increase in cell mass (495 microg/mL) and a 7-fold increase in thermophilin 110 yield (77 units/microg dry cells) over the control. The results showed that whey permeate-based media may be suitable for producing large amounts of thermophilin 110 needed for controlling spoilage pediococci in industrial wine and beer fermentations.
Somkuti
George A
GA
Agricultural Research Service, US Department of Agriculture, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA. George.Somkuti@ars.usda.gov
Gilbreth
Stefanie E
SE
D001430:Bacteriocins / Q000096:biosynthesis*; D001515:Beer / Q000382:microbiology; D002021:Buffers; D003470:Culture Media; D005285:Fermentation; D005516:Food Microbiology; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D008894:Milk Proteins / Q000378:metabolism; D012492:Salts; D048249:Streptococcus thermophilus / Q000254:growth & development / Q000378:metabolism*; D000067816:Whey Proteins; D014920:Wine / Q000382:microbiology
D001430:Bacteriocins; D002021:Buffers; D003470:Culture Media; D008894:Milk Proteins; D012492:Salts; D000067816:Whey Proteins