A broad-spectrum bacteriocin named gassericin T is produced by Lactobacillus gasseri LA158 in MRS broth, but is minimally produced in milk-based media. Gassericin T production in MRS broth was specifically inhibited by adding divalent metal cations. Such inhibition of gassericin T production depended on the concentration of divalent cations. The addition of trisodium citrate dihydrate (TSC), which is a food-grade chelator of divalent cations, restored gassericin T production both in modified MRS broth containing divalent cations and in milk-based medium. In modified MRS broth, 50 mmol L-1 TSC promoted an over-production of gassericin T. Furthermore, it was confirmed that TSC had a synergistic antibacterial effect with gassericin T. In this study, a cheese-whey-based medium, supplemented with proteose peptone, TSC, and Tween 80, was developed for gassericin T production. These results may contribute to the effective use of bacteriocins for food preservation.
ASJC Scopus subject areas
- Food Science
- Applied Microbiology and Biotechnology