Effect of Extrinsic Parameters on the Production of a Bacteriocin by Lactobacillus buchneri, Isolated from Mexican Raw Sausages

Figures & data

Table 1 Sensitivity of LAB to a bacteriocin produced by L. buchneri

LAB	Sourcea	Sensitivityb
Lactobacillus alimentrarius BJ-33 5000 1855	A	++
Staphylococcus xylosus DD-34 5000 509	A	+++
Lactobacillus fructosus NRRL B-294	C	+
Lactobacillus plantarum NRRL B-813	C	+
Staphylococcus carnosus MC-1 02055	A	++
Pediococcus pentosaceus PC-1 110161	A	+
Lactobacillus hilgardii NRRL B-1139	C	+++
Lactobacillus sp. (isolated from shrimp waste)	E	++
Ezal (commercial strains)	F	++
Pedioccus pentosaceus (JC)	D	++
Lactobacillus sake PC-1 11016	A	neg.
Pediococcus cerevisiae NCTC 8066	B	neg.
Lactobacillus helveticus CNRZ45	B	neg.
Lactococcus lactis ATCC 11454	B	neg.
Lactobacillus minor ATCC119B	B	neg.
Lactobacillus acidophilus NRRL B-4495	C	neg.
Lactobacillus amylophilus B-4437	C	neg.
Lactobacillus casei ssp. rhamnosus	C	neg.
Lactobacillus hilgardi NRRL B-1127	C	neg.
Leuconostoc mesenteroides ssp. mesenteroides	C	neg.
Leuconostoc mesenteroides ssp. cremoris	C	neg.
Propionibacterium acidopropionici NRRL B-3568	C	neg.
Lactobacillus brevis CETC 815	D	neg.

^aSource: A: Christian Hansen (Horsholm, Denmark); B: Queen's University of Belfast; C: National Center for Agricultural Research; D: University of Murcia, Spain; E: Isolated from shrimp waste; F: Lacto-Labo (France).

^bInhibition: + = 8 mm halo; ++ = 9 mm; +++ = 10 mm.

Table 2 Sensitivity of Listeria sp. strains to a L. buchneri-bacteriocin

Strains	Sensitivitya
L. monocytogens LM82	neg.
L. monocytogens Scott A	++
L. monocytogens LMB 92000/48	+
L. monocytogens LMB 911204/47	+
L. monocytogens NCTC 11994	+++

^aInhibition: + = 8 mm halo; ++ = 9 mm; +++ = 10 mm.

Table 3 Effect of culture medium, gas atmosphere, temperature, and surfactant concentration on bacteriocin activity and biomass production

Effect	Fixed conditions	Bacteriocin activity (AU/mL)	Biomass (g/L)
Culture medium	N2/CO2(50/50), 37°C
MRS	220	naa
APT	200	naa
Gas atmosphere (%)	APT, 37°C
N2 (100)	180	2.70
N2/CO2 (50/50)	150	2.40
CO2 (100)	60	1.95
Temperature (°C)	APT, N2/CO2 (50/50)
4	80	0.95
20	125	1.50
25	180	2.20
30	250	2.60
35	150	1.80
40	110	1.45
Tween 80 (%)	APT, N2/CO2 (50/50), 30°C
0	80	na
0.5	125	na
1.0	200	na
1.5	250	na

^ana: —not analyzed.

Figure 1 pH effect on bacteriocin activity.

Table 4 Specific activity and biomass production in a bioreactor

Time (h)	Dry weight (g/L)	Specific activity (10^3 A U/g)
0	1.8156	0
4	1.9219	7.8044
8	2.1702	16.1274
12	2.5298	25.7553
16	2.8794	39.9384
20	2.8439	26.3715
24	2.8085	21.3636