Enhanced Bacteriocin Production by Pediococcus pentosaceus 147 in Co-culture With Lactobacillus plantarum LE27 on Cheese Whey Broth
Enhanced Bacteriocin Production by Pediococcus pentosaceus 147 in Co-culture With Lactobacillus plantarum LE27 on Cheese Whey Broth
复制标题
DOI：
10.3389/fmicb.2018.02952
复制
发表时间：
2018-12-03
影响因子：
5.2
通讯作者：
Todorov, Svetoslav Dimitrov
中科院分区：
文献类型：
--
作者：
Gutierrez-Cortes, Carolina;Suarez, Hector;Todorov, Svetoslav Dimitrov
利用乳酸菌生产细菌素在食品工业中具有广泛的应用前景。细菌素的产生通常在单一菌株发酵中是低的，但是当细菌素原菌株与另一种细菌联合培养时可以提高。本工作的目的是评估戊糖片球菌147（产细菌素菌株）与植物乳杆菌LE 27（诱导菌株）共培养时，使用基于奶酪乳清（CW）的培养基的细菌素的生长和生产。将菌株以7.24 Log CFU/mL的戊糖P 147初始浓度接种到CW肉汤中的共培养物中，并在37 ℃孵育。24小时后通过临界稀释法测量细菌素产量，通过在MRS琼脂（1%苯胺蓝）上平板接种来测量生物量，并使用单一培养物作为对照。戊糖青霉147在单一培养中产生的细菌素的滴度比与Lb共培养中获得的滴度低19，200 Au/mL。plantarum LE 27在51，200 Au/mL下的表达。评价了在不同孵育时间（3、6、9和12 h）添加诱导菌株的效果，在戊糖青霉147孵育开始时添加诱导因子产生最高的细菌素活性。本研究显示了使用片球菌属和乳杆菌属菌株的共培养物以及使用替代底物如奶酪乳清诱导细菌素生成的潜力。
The production of bacteriocins by lactic acid bacteria (LAB) has been of wide interest in the food industry due to their potential application in biopreservation. The production of bacteriocins is usually low in single strain fermentation, but can improve when the bacteriocinogenic strain is cultured in association with another bacteria. The present work aims to evaluate the growth and production of bacteriocins by Pediococcus pentosaceus 147 (bacteriocinogenic strain) in co-culture with Lactobacillus plantarum LE27 (inducer strain) using a culture medium based on cheese whey (CW). Strains were inoculated in co-culture in a CW broth at 7.24 Log CFU/mL of initial concentration of P pentosaceus 147 and incubated at 37 degrees C. Bacteriocin production was measured after 24 h by the critical dilution method, biomass was measured by plating on MRS agar (1% aniline blue), and a mono-culture was used as a control. The titers of bacteriocins produced by P pentosaceus 147 in mono-culture were 19,200 AU/mL lower than those obtained in co-culture with Lb. plantarum LE27 at 51,200 AU/mL. The effect of adding the inducer strain at different times of incubation (3, 6, 9, and 12 h) was evaluated, with the addition of the induction factor at the beginning of the incubation of P pentosaceus 147 generating the highest bacteriocin activity. This study shows the potential of inducing bacteriocinogenesis using co-cultures of strains of the genera Pediococcus and Lactobacillus and using alternative substrates such as cheese whey.