Strasser de Saad A M, Manca de Nadra M C
Facultad de Bioquimica, Quimica y Farmacia, Universidad Nacional de Tucumán, Chacabuco, Argentina.
J Appl Bacteriol. 1993 Apr;74(4):406-10. doi: 10.1111/j.1365-2672.1993.tb05146.x.
Twenty strains of Pediococcus pentosaceus isolated from wine were examined for production of bacteriocins. Only two of them showed inhibitory activity, Ped. pentosaceus N4p against the indicator strains of the same species and N5p against 19 strains of the three genera of lactic acid bacteria from wine. The antimicrobial substance from N5p strains was removed by membrane (0.2 micron) filtration, destroyed by organic solvents and proteolytic enzymes. It was stable for 60 min at 100 degrees C. The bacteriocin was produced early in the growth cycle and its production was maximum after 48 h of culture in tomato juice medium at an initial pH of 6.5. The bactericidal effect was observed.
对从葡萄酒中分离出的20株戊糖片球菌进行了细菌素产生情况的检测。其中只有两株表现出抑制活性，戊糖片球菌N4p对同一物种的指示菌株有抑制作用，N5p对来自葡萄酒的三个乳酸菌属的19株菌株有抑制作用。来自N5p菌株的抗菌物质可通过膜（0.2微米）过滤去除，可被有机溶剂和蛋白水解酶破坏。它在100℃下60分钟内稳定。细菌素在生长周期早期产生，在初始pH值为6.5的番茄汁培养基中培养48小时后产量最高。观察到了杀菌效果。
