Mataragas M, Metaxopoulos J, Galiotou M, Drosinos E H
Laboratory of Food Quality Control and Hygiene, Agricultural University of Athens, Department of Food Science and Technology, 75 Iera Odos, Street, GR-118 55 Athens, Greece.
Meat Sci. 2003 Jul;64(3):265-71. doi: 10.1016/S0309-1740(02)00188-2.
The aim of this study was to investigate the relationship between the microbial growth, the bacteriocin production and the effect of pH and temperature on the occurrence and the concentration of the maximum activity, to optimize the bacteriocin synthesis during the growth cycle. Two bacteriocins produced by lactic acid strains Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442 were studied. A slight increase of the final biomass resulted in the improvement of the bacteriocin activity in the growth medium under controlled pH (5.0 and 5.5). Temperature and pH had a significant effect on the production of the two bacteriocins and was enhanced by the relatively low growth rates. The optimum production conditions of the bacteriocins did not coincide with those for growth. The optimum pH and temperature values for growth were 6.0-6.5 and 30 °C and for bacteriocin production were 5.5 and 25 °C.
本研究的目的是调查微生物生长、细菌素产生以及pH值和温度对最大活性的出现和浓度的影响之间的关系，以优化生长周期中的细菌素合成。对乳酸菌株肠膜明串珠菌L124和弯曲乳杆菌L442产生的两种细菌素进行了研究。在控制pH值（5.0和5.5）的情况下，最终生物量的轻微增加导致生长培养基中细菌素活性的提高。温度和pH值对这两种细菌素的产生有显著影响，并且在相对较低的生长速率下会增强。细菌素的最佳生产条件与生长条件不一致。生长的最佳pH值和温度分别为6.0-6.5和30℃，细菌素生产的最佳pH值和温度分别为5.5和25℃。
