Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 107, Issue 2, Pages 138-147Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijfoodmicro.2005.08.023
Keywords
Streptococcus macedonicus; macedocin; fermentation; modelling; enriched milk medium; cheese
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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. (c) 2005 Elsevier B.V. All rights reserved.
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