Main content area

Coculture-inducible bacteriocin activity of Lactobacillus plantarum strain J23 isolated from grape must

Rojo-Bezares, B., Saenz, Y., Navarro, L., Zarazaga, M., Ruiz-Larrea, F., Torres, C.
Food microbiology 2007 v.24 no.5 pp. 482-491
grapes, grape must, viticulture, isolation, Lactobacillus plantarum, Oenococcus oeni, lactic acid bacteria, coculture, pH, temperature, culture media, biosynthesis, bacteriocins, proteolysis, enzyme activity, trypsin, chymotrypsin, papain, proteinases, ethanol, Pediococcus, antimicrobial properties
Detection and characterization of bacteriocin production by Lactobacillus plantarum strain J23, recovered from a grape must sample in Spain, have been carried out. Bacteriocin activity was degraded by proteolytic enzymes (trypsin, alfa-chymotrypsin, papaine, protease, proteinase K and acid proteases), and it was stable at high temperatures (121 °C, 20 min), in a wide range of pH (1-12), and after treatment with organic solvents. L. plantarum J23 showed antimicrobial activity against Oenococcus oeni, and a range of Lactobacillus and Pediococcus species. Bacteriocin production was detected in liquid media only when J23 was cocultivated with some inducing bacteria, and induction took place when intact cells or 55 °C heated cells of the inducer were cocultivated with J23, but not with their autoclaved cells. Bacteriocin activity of J23 was not induced by high initial J23 inocula, and it was detected in cocultures during the exponential phase. The presence of ethanol or acidic pH in the media reduced bacteriocin production in the cocultures of J23 with the inducing bacteria. The presence of plantaricin-related plnEF and plnJ genes was detected by PCR and sequencing. Nevertheless, negative results were obtained for plnA, plnK, plNC8, plS and plW genes.