Effects of gassericins A and T, bacteriocins produced by Lactobacillus gasseri, with glycine on custard cream preservation

Kensuke Arakawa, Y. Kawai, H. Iioka, M. Tanioka, J. Nishimura, H. Kitazawa, K. Tsurumi, T. Saito

Research output: Contribution to journalArticle

21 Citations (Scopus)

Abstract

Lactobacillus gasseri LA39 and LA158 isolated from human-infant feces produce bacteriocins named gassericins A and T, respectively. Both gassericins have high heat stability (121°C, 10 min), good pH tolerance (pH 2-11), and strong bactericidality against many gram-positive bacteria, especially lactic acid bacteria, and thus are expected to be effective food preservatives. A microwell plate assay against 12 strains of custard cream spoilage bacteria showed that the gassericins had broader antibacterial spectra than nisin A. Although the gassericins allowed gram-negative isolates to grow, they successfully inhibited the growth of all tested bacterial strains in microwells with the addition of glycine. Glycine was bacteriostatic against many strains except lactic acid bacteria. For practical use, gassericin A was efficiently produced by cultivation in a food-grade medium improved using cheese whey, nourishing proteose peptone, and surfactant yolk lecithin. The practical preservative effect of gassericin A and glycine was verified from the viability of 4 isolated strains, Bacillus cereus, Lactococcus lactis ssp. lactis, Achromobacter denitrificans, and Pseudomonas fluorescens, in custard creams. Custard cream containing 123 arbitrary units of gassericin A per milliliter entirely growth-inhibited the 2 gram-positive strains. In custard cream containing an insufficient amount of gassericin A (49 arbitrary units/mL), the gram-positive strains gradually grew but were completely inhibited by the addition of 0.5% (wt/wt) glycine. The 2 gram-negative strains did not multiply even in the additive-free custard cream, probably because of the unsuitable growth environment. This is the first report showing the combined effect of bacteriocin and glycine and their application for food preservation, which may be helpful for future use in the food industry.

Original languageEnglish
Pages (from-to)2365-2372
Number of pages8
JournalJournal of Dairy Science
Volume92
Issue number6
DOIs
Publication statusPublished - Jun 2009
Externally publishedYes

Fingerprint

Lactobacillus gasseri
custards
Bacteriocins
bacteriocins
cream
Glycine
Bacteria
Lactic Acid
Achromobacter denitrificans
Growth
Food Preservatives
Food Preservation
lactic acid bacteria
Pseudomonas fluorescens
Lactococcus lactis
Bacillus cereus
Lecithins
Food Industry
Cheese
Gram-Positive Bacteria

Keywords

  • Bacteriocin
  • Custard cream
  • Food preservation
  • Glycine

ASJC Scopus subject areas

  • Animal Science and Zoology
  • Food Science
  • Genetics

Cite this

Effects of gassericins A and T, bacteriocins produced by Lactobacillus gasseri, with glycine on custard cream preservation. / Arakawa, Kensuke; Kawai, Y.; Iioka, H.; Tanioka, M.; Nishimura, J.; Kitazawa, H.; Tsurumi, K.; Saito, T.

In: Journal of Dairy Science, Vol. 92, No. 6, 06.2009, p. 2365-2372.

Research output: Contribution to journalArticle

Arakawa, Kensuke ; Kawai, Y. ; Iioka, H. ; Tanioka, M. ; Nishimura, J. ; Kitazawa, H. ; Tsurumi, K. ; Saito, T. / Effects of gassericins A and T, bacteriocins produced by Lactobacillus gasseri, with glycine on custard cream preservation. In: Journal of Dairy Science. 2009 ; Vol. 92, No. 6. pp. 2365-2372.
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AU - Kawai, Y.

AU - Iioka, H.

AU - Tanioka, M.

AU - Nishimura, J.

AU - Kitazawa, H.

AU - Tsurumi, K.

AU - Saito, T.

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AB - Lactobacillus gasseri LA39 and LA158 isolated from human-infant feces produce bacteriocins named gassericins A and T, respectively. Both gassericins have high heat stability (121°C, 10 min), good pH tolerance (pH 2-11), and strong bactericidality against many gram-positive bacteria, especially lactic acid bacteria, and thus are expected to be effective food preservatives. A microwell plate assay against 12 strains of custard cream spoilage bacteria showed that the gassericins had broader antibacterial spectra than nisin A. Although the gassericins allowed gram-negative isolates to grow, they successfully inhibited the growth of all tested bacterial strains in microwells with the addition of glycine. Glycine was bacteriostatic against many strains except lactic acid bacteria. For practical use, gassericin A was efficiently produced by cultivation in a food-grade medium improved using cheese whey, nourishing proteose peptone, and surfactant yolk lecithin. The practical preservative effect of gassericin A and glycine was verified from the viability of 4 isolated strains, Bacillus cereus, Lactococcus lactis ssp. lactis, Achromobacter denitrificans, and Pseudomonas fluorescens, in custard creams. Custard cream containing 123 arbitrary units of gassericin A per milliliter entirely growth-inhibited the 2 gram-positive strains. In custard cream containing an insufficient amount of gassericin A (49 arbitrary units/mL), the gram-positive strains gradually grew but were completely inhibited by the addition of 0.5% (wt/wt) glycine. The 2 gram-negative strains did not multiply even in the additive-free custard cream, probably because of the unsuitable growth environment. This is the first report showing the combined effect of bacteriocin and glycine and their application for food preservation, which may be helpful for future use in the food industry.

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