Production and stability of pediocin N5p in grape juice medium

The production and stability of pediocin N5p from Pediococcus pentosaceus, isolated from wine, were examined in grape juice medium. Maximum growth and higher titre (4000 U ml-1) were observed at a initial pH of 7.5 and 30 degrees C. The activity of the inhibitory substance was stable between pH valu...

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Bibliographic Details
Published inJournal of applied bacteriology Vol. 78; no. 5; pp. 473 - 476
Main Authors Strasser de Saad, A.M, Pasteris, S.E, Manca de Nadra, M.C
Format Journal Article
LanguageEnglish
Published England 01.05.1995
Subjects
bacteriocins
Bacteriocins - biosynthesis
Bacteriocins - metabolism
biosynthesis
Culture Media - chemistry
Ethanol
Fruit
grape juice
Hydrogen-Ion Concentration
inhibition
Pediococcus - growth & development
Pediococcus - metabolism
Pediococcus pentosaceus
stability
Sulfur Dioxide
Temperature
winemaking
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Summary:The production and stability of pediocin N5p from Pediococcus pentosaceus, isolated from wine, were examined in grape juice medium. Maximum growth and higher titre (4000 U ml-1) were observed at a initial pH of 7.5 and 30 degrees C. The activity of the inhibitory substance was stable between pH values from 2.0 to 5.0 at 4 degrees and 30 degrees C. At pH 10.0 it was completely inactivated. When submitted to 30 min at 80 degrees, 100 degrees and 115 degrees C, maximal stability was observed at pH 2.0. Ethanol up to 10% did not affect pediocin activity at acid pH, nor did 40-80 mg l-1 SO2, independently or combined with different ethanol concentrations, affect inhibitory activity.
ISSN:0021-8847
2056-5232
DOI:10.1111/j.1365-2672.1995.tb03087.x