Bacteriocin production and competitiveness of Lactobacillus plantarum LPCO10 in olive juice broth, a culture medium obtained from olives

A culture medium, named olive juice broth, which resembles the natural environment of Lactobacillus plantarum in the traditional Spanish-style green olive fermentation was obtained from green olives. In this medium, the bacteriocin-producing L. plantarum LPCO10 strain was able to produce bacteriocin...

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Bibliographic Details
Published in:	International journal of food microbiology Vol. 43; no. 1; pp. 129 - 134
Main Authors:	Leal, Mª V, Baras, M, Ruiz-Barba, J.L, Floriano, B, Jiménez-Dı́az, R
Format:	Journal Article
Language:	English
Published:	Amsterdam Elsevier B.V 18-08-1998 Elsevier
Subjects:	ACEITUNA BACTERIAS ACIDOLACTICAS BACTERIE LACTIQUE Bacteriocin BACTERIOCINAS BACTERIOCINE BACTERIOCINS Bacteriocins - biosynthesis Bacteriocins - isolation & purification Biological and medical sciences Biology of microorganisms of confirmed or potential industrial interest Biotechnology Chromatography, Agarose Chromatography, Ion Exchange Colony Count, Microbial Culture Media Fermentation Food industries Fruit - microbiology Fruit and vegetable industries Fundamental and applied biological sciences. Psychology GROWING MEDIA LACTIC ACID BACTERIA Lactobacillus - growth & development Lactobacillus - metabolism LACTOBACILLUS PLANTARUM Mission oriented research Mutation OLIVE OLIVES Physiology and metabolism Spain SUBSTRAT DE CULTURE SUBSTRATOS DE CULTIVO Vegetable fermentation Spain Lactic acid bacteria Vegetable fermentation Lactobacillus plantarum Bacteriocin Competition Culture medium Microorganism interrelationships Fruit Fermentation starter Fermentation Olive Production Microorganism culture Bacteria Lactobacillaceae Antibacterial agent
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Summary:	A culture medium, named olive juice broth, which resembles the natural environment of Lactobacillus plantarum in the traditional Spanish-style green olive fermentation was obtained from green olives. In this medium, the bacteriocin-producing L. plantarum LPCO10 strain was able to produce bacteriocin throughout the incubation time (15 days). Bacteriocin purification from olive juice broth was achieved by a protocol including ammonium sulphate precipitation of cell-free, L. plantarum LPCO10 culture supernatants, and cation-exchange, hydrophobic-interaction and reversed-phase chromatographies. In a series of mixed cultures in olive juice broth, L. plantarum LPCO10 was able to dominate the bacteriocin-sensitive L. plantarum 128/2 strain, whereas the non-bacteriocin-producing, LPCO10 strain derivative, L. plantarum 55-1 strain did not show such capability. These results indicated that olive juice broth may be a valuable experimental substitute for olive fermentation brine in gaining more knowledge about the role of the bacteriocin-producing L. plantarum strains in the control of the Spanish-style green olive fermentation.
Bibliography:	Q02 1999001205 ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0168-1605 1879-3460
DOI:	10.1016/S0168-1605(98)00079-8