Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1

CASTRO M.P. ; PALAVECINO, N.Z.; C. HERMAN; CAYRÉ, M.E.; C.A. CAMPOS

FOOD CONTROL

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2012 vol. 28 p. 52 - 54

0956-7135

The study was meant to evaluate the influence of xanthan gum, l-carrageenan, arabic gum and tragacanth gum on the growth and in situ production of bacteriocin like inhibitory substances from Lactobacillus curvatus/sakei ACU-1. Listeria innocua ATCC 33090 and Staphylococcus aureus FBUNT were used as indicator microorganisms. The growth of, and bacteriocin production by, Lactobacillus sakei/curvatus ACU-1 strain was assessed using MRS broth supplemented with 0.5 g/100 ml of each gum. Results showed that xanthan and arabic gum did not significantly influence bacterial growth rate while tragacanth and l-carrageenan promoted it. The effect of the presence of gums on bacteriocin production was dependent upon the type of gum, i.e. compared to the control system, arabic gum diminished it, and the rest of the gums showed an enhancing effect. Arabic gum interfered with bacteriocin activity and thus its use in food products would be conditioned.