INVESTIGADORES
VIGNOLO Graciela Margarita
artículos
Título:
Influence of growth conditions on the production of lactocin 705, a bacteriocin produced by Lactobacillus casei CRL705
Autor/es:
VIGNOLO, GM; DEKAIRUZ, MN; AAPD HOLGADO,; G OLIVER,; GRACIELA MARGARITA VIGNOLO
Revista:
JOURNAL OF APPLIED BACTERIOLOGY
Editorial:
Wiley-Blackwell
Referencias:
Lugar: Bedford; Año: 1995 vol. 78 p. 5 - 10
ISSN:
0021-8847
Resumen:
The effect ofeffect of
growth parameters on the production of lactocin 705 by Lactobacillus casei CRL 705 isolated
from dry sausages was studied. The antimicrobial compound was produced during the
growth cycle at temperatures between 15 and 30°C. Maximal activity in MRS broth was
achieved at pH 6.5-7.5. Investigation into the influence of supplementation and/or
replacement of nutrients on lactocin 705 production demonstrated that large quantities of the
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
replacement of nutrients on lactocin 705 production demonstrated that large quantities of the
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
achieved at pH 6.5-7.5. Investigation into the influence of supplementation and/or
replacement of nutrients on lactocin 705 production demonstrated that large quantities of the
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
replacement of nutrients on lactocin 705 production demonstrated that large quantities of the
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
growth cycle at temperatures between 15 and 30°C. Maximal activity in MRS broth was
achieved at pH 6.5-7.5. Investigation into the influence of supplementation and/or
replacement of nutrients on lactocin 705 production demonstrated that large quantities of the
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
replacement of nutrients on lactocin 705 production demonstrated that large quantities of the
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
achieved at pH 6.5-7.5. Investigation into the influence of supplementation and/or
replacement of nutrients on lactocin 705 production demonstrated that large quantities of the
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
replacement of nutrients on lactocin 705 production demonstrated that large quantities of the
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
from dry sausages was studied. The antimicrobial compound was produced during the
growth cycle at temperatures between 15 and 30°C. Maximal activity in MRS broth was
achieved at pH 6.5-7.5. Investigation into the influence of supplementation and/or
replacement of nutrients on lactocin 705 production demonstrated that large quantities of the
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
replacement of nutrients on lactocin 705 production demonstrated that large quantities of the
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
achieved at pH 6.5-7.5. Investigation into the influence of supplementation and/or
replacement of nutrients on lactocin 705 production demonstrated that large quantities of the
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
replacement of nutrients on lactocin 705 production demonstrated that large quantities of the
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
growth cycle at temperatures between 15 and 30°C. Maximal activity in MRS broth was
achieved at pH 6.5-7.5. Investigation into the influence of supplementation and/or
replacement of nutrients on lactocin 705 production demonstrated that large quantities of the
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
replacement of nutrients on lactocin 705 production demonstrated that large quantities of the
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
(1.0%) and yeast extract (2.0%). Bacteriocin production did not decrease in the presence of
achieved at pH 6.5-7.5.
