Leal M V, Baras M, Ruiz-Barba J L, Floriano B, Jiménez-Díaz R
Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC), Seville, Spain.
Int J Food Microbiol. 1998 Aug 18;43(1-2):129-34. doi: 10.1016/s0168-1605(98)00079-8.
A culture medium, named olive juice broth, which resembles the natural environment of Lactobacillus plantarum in the traditional Spanish-style green olive fermentation was obtained from green olives. In this medium, the bacteriocin-producing L. plantarum LPCO10 strain was able to produce bacteriocin throughout the incubation time (15 days). Bacteriocin purification from olive juice broth was achieved by a protocol including ammonium sulphate precipitation of cell-free, L. plantarum LPCO10 culture supernatants, and cation-exchange, hydrophobic-interaction and reversed-phase chromatographies. In a series of mixed cultures in olive juice broth, L. plantarum LPCO10 was able to dominate the bacteriocin-sensitive L. plantarum 128/2 strain, whereas the non-bacteriocin-producing, LPCO10 strain derivative, L. plantarum 55-1 strain did not show such capability. These results indicated that olive juice broth may be a valuable experimental substitute for olive fermentation brine in gaining more knowledge about the role of the bacteriocin-producing L. plantarum strains in the control of the Spanish-style green olive fermentation.
一种名为橄榄汁肉汤的培养基是从绿橄榄中获得的，它类似于传统西班牙风味绿橄榄发酵过程中植物乳杆菌所处的自然环境。在这种培养基中，产细菌素的植物乳杆菌LPCO10菌株在整个培养时间（15天）内都能够产生细菌素。从橄榄汁肉汤中纯化细菌素的方法包括对植物乳杆菌LPCO10无细胞培养上清液进行硫酸铵沉淀，以及阳离子交换、疏水相互作用和反相色谱法。在一系列橄榄汁肉汤混合培养物中，植物乳杆菌LPCO10能够主导对细菌素敏感的植物乳杆菌128/2菌株，而不产细菌素的LPCO10菌株衍生物植物乳杆菌55-1菌株则没有这种能力。这些结果表明，在深入了解产细菌素的植物乳杆菌菌株在西班牙风味绿橄榄发酵控制中的作用方面，橄榄汁肉汤可能是橄榄发酵盐水的一种有价值的实验替代品。
