Abstract:
:Bacteriocin production by Enterococcus faecium RZS C5 occurs in a growth-associated way but is generally switched off in the very early growth phase. The influence of environmental stress on the bacteriocin production kinetics by E. faecium RZS C5 was analysed at a controlled temperature of 35 degrees C and constant pH 6.5. The effect of environmental stress on bacteriocin production was depending on the type of stress applied. Oxidative stress did not interfere with cell growth or bacteriocin activity. In contrast, salt stress decreased both the cell growth and the specific bacteriocin production. Nevertheless, moderate levels of sodium chloride improved bacteriocin activity because they increased the biomass concentration at which bacteriocin production was switched off. Environmental stress due to limitations in sugar or complex nutrients did not affect the early shut-off mechanism or the specific bacteriocin production. However, bacteriocin stability decreased or increased at low levels of sugar or complex nutrients, respectively.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Leroy F,Vankrunkelsven S,De Greef J,De Vuyst Ldoi
10.1016/s0168-1605(02)00316-1subject
Has Abstractpub_date
2003-05-25 00:00:00pages
27-38issue
1eissn
0168-1605issn
1879-3460pii
S0168160502003161journal_volume
83pub_type
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