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

• 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
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/S0168-1605(98)00079-8

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.