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Influence of pH and temperature on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442

Mataragas, M., Metaxopoulos, J., Galiotou, M., Drosinos, E.H.
Meat science 2003 v.64 no.3 pp. 265-271
Leuconostoc mesenteroides, Lactobacillus, lactic acid bacteria, cultured product starters, culture media, pH, temperature, fermentation, kinetics, bacteriocins, synthesis, antimicrobial properties, Lactobacillus curvatus, batch fermentation, biomass production
The aim of this study was to investigate the relationship between the microbial growth, the bacteriocin production and the effect of pH and temperature on the occurrence and the concentration of the maximum activity, to optimize the bacteriocin synthesis during the growth cycle. Two bacteriocins produced by lactic acid strains Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442 were studied. A slight increase of the final biomass resulted in the improvement of the bacteriocin activity in the growth medium under controlled pH (5.0 and 5.5). Temperature and pH had a significant effect on the production of the two bacteriocins and was enhanced by the relatively low growth rates. The optimum production conditions of the bacteriocins did not coincide with those for growth. The optimum pH and temperature values for growth were 6.0-6.5 and 30 degrees C and for bacteriocin production were 5.5 and 25 degrees C.