Negative effect of divalent metal cations on production of gassericin T, a bacteriocin produced by Lactobacillus gasseri, in milk-based media

Kensuke Arakawa, Yasushi Kawai, Junko Nishimura, Haruki Kitazawa, Tadao Saito

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)612-616
Number of pages5
JournalInternational Dairy Journal
Volume19
Issue number10
DOIs
Publication statusPublished - Oct 2009
Externally publishedYes

Fingerprint

Lactobacillus gasseri
Bacteriocins
Divalent Cations
bacteriocins
citrates
cations
Milk
Metals
milk
proteose peptones
cheese whey
food grades
chelating agents
food preservation
Food Preservation
Polysorbates
Cheese
Chelating Agents
divalent metals
gassericin T

ASJC Scopus subject areas

  • Food Science
  • Applied Microbiology and Biotechnology

Cite this

Negative effect of divalent metal cations on production of gassericin T, a bacteriocin produced by Lactobacillus gasseri, in milk-based media. / Arakawa, Kensuke; Kawai, Yasushi; Nishimura, Junko; Kitazawa, Haruki; Saito, Tadao.

In: International Dairy Journal, Vol. 19, No. 10, 10.2009, p. 612-616.

Research output: Contribution to journalArticle

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