title: Food preservative potential of gassericin A-containing concentrate prepared from a cheese whey culture supernatant from Lactobacillus gasseri LA39.
abstract: Gassericin A (GA) is a circular bacteriocin produced by Lactobacillus gasseri LA39. In this study, GA-containing concentrate was prepared using a cross-flow membrane filtration device (30 kDa cut-off) from the culture supernatant of Lb. gasseri LA39 cultivated in a cheese whey-based food-grade medium. The bacteriocin activity titer in the concentrate was 16 times as high as that of the culture supernatant and was completely maintained through each incubation at 4°C for 3 months, 37°C for 2 months, 60°C for 5 h, and 100°C for 30 min. The GA-containing concentrate was used with glycine powder to make custard creams, and then four representative strains of custard cream spoilage bacteria (Bacillus cereus, Lactococcus lactis subsp. lactis, Achromobacter denitrificans and Pseudomonas fluorescens) were individually inoculated at c. 10(3) colony forming units/g in the custard creams. Throughout 30 days of incubation at 30°C, all of the inoculated bacteria were completely inhibited by the combination of 5% (w/w) of the GA-containing concentrate and 0.5% (w/w) glycine. This is the first highly practical application of GA to foods as a biopreservative, and the concentration method and the bacteriocin concentrate would contribute to biopreservation of several foods.
authors: Graduate School of Agricultural Science, Tohoku University, Aoba-ku, Sendai, Japan.
authors: Kiyoshi
authors: K
authors: Nakamura
authors: Kensuke
authors: K
authors: Arakawa
authors: Yasushi
authors: Y
authors: Kawai
authors: Narimi
authors: N
authors: Yasuta
authors: Takahiro
authors: T
authors: Chujo
authors: Masamichi
authors: M
authors: Watanabe
authors: Hiroyuki
authors: H
authors: Iioka
authors: Masashi
authors: M
authors: Tanioka
authors: Junko
authors: J
authors: Nishimura
authors: Haruki
authors: H
authors: Kitazawa
authors: Koichi
authors: K
authors: Tsurumi
authors: Tadao
authors: T
authors: Saito
mesh_terms: D001419:Bacteria / Q000187:drug effects*; D001430:Bacteriocins / Q000096:biosynthesis / Q000302:isolation & purification* / Q000494:pharmacology*; D002611:Cheese; D003470:Culture Media / Q000737:chemistry* / Q000378:metabolism*; D004305:Dose-Response Relationship, Drug; D024881:Drug Resistance, Bacterial; D005516:Food Microbiology; D005520:Food Preservatives / Q000302:isolation & purification* / Q000494:pharmacology*; D007778:Lactobacillus / Q000378:metabolism*; D008894:Milk Proteins; D000067816:Whey Proteins
chemical_list: D001430:Bacteriocins; D003470:Culture Media; D005520:Food Preservatives; D008894:Milk Proteins; D000067816:Whey Proteins; C096679:gassericin A