부산대학교 도서관

The cell growth and bacteriocin production by the three lactic acid bacteria, Pediococcus pentosaceus MMZ26, Enterococcus faecium MMZ17 and Lactococcus lactis MMZ25, isolated from Tunisian traditional dry fermented meat, were compared by using spontaneous batch and re-alkalized batch fermentation performed in MRS broth as growth medium. The latter fermentation technique yielded the highest biomass and bacteriocin production as compared to pH-uncontrolled batch process. Biomass and bacteriocin production were about two fold higher than that of the pH-uncontrolled cultures. This study contributes to a better understanding of relation between bacteriocin production and optimal conditions for bacterial growth, in order to enhance the level of these bacteriocins and their, in situ, application as biopreservatives in fermented food products. Keywords: Lactic acid bacteria, Bacteriocin; Listeria, Batch fermentation; Antibacterial activity; Biopreservatives
Introduction Because there is aversion towards the use of chemical preservatives in food, there is increasing interest in the use of lactic acid bacteria (LAB) as natural preservatives [1] (Caplice [...]