Influence of optimised commercial medium on bacteriocin production by <i>Enterococcus faecium

Autores

  • Luciana Furlaneto Maia Universidade Tecnológica Federal do Paraná http://orcid.org/0000-0002-7164-3391
  • Larissa Cristina Costa Universidade Tecnológica Federal do Paraná
  • kátia Real Rocha Universidade Estadual de Londrina
  • Márcia Regina Terra Universidade Estadual de Londrina
  • Janaí­na Schueller Universidade Tecnológica Federal do Paraná
  • Natara Fávaro Tosoni Universidade Tecnológica Federal do Paraná
  • Márcia Cristina Furlaneto Universidade Estadual de Londrina

DOI:

https://doi.org/10.4025/actascitechnol.v41i1.42324

Palavras-chave:

bioconservants, inhibition, Listeria innocua, chemical products.

Resumo

Enterocins carry out antimicrobial activity on several pathogenic and spoilage bacteria in food. The objective of this work was to evaluate the production of enterocins, using Enterococcus faecium, and their stability under different culture conditions. The isolate was incubated in ManRogosa Sharpe (MRS) medium with pHs 4.5, 5.0, 5.5, 6.0 and 6.5, and supplemented with lactose, mannose, mannitol, glycerol, tween 20, and tween 80. The optimum pH of production was between 6.0 and 6.5. The enterocin produced in mix (lactose 20, glycerol 20, tween20 5.0 g L-1) was more efficient. None pH tested interfered with the reduction of the action of the enterocins. The thermal stability varied according to the isolate as well as the supplementation used. Tween 20 and 80 with regards to the stability to different chemical products of both isolates, presented reduction of the action. It was observed that the supplement mix had higher adsorption and that the bactericidal effect was observed within 2 hours of incubation. The results indicated that the different culture conditions did not affected the antagonistic action of enterocin.

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Biografia do Autor

Luciana Furlaneto Maia, Universidade Tecnológica Federal do Paraná

professor da disciplina de microbiologia para o curso de graduação Tecnologia de alimentos da UTFPR; professora e orientadora no curso de mestrado em tecnologia de alimentos da UTFPR  

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Publicado

2019-07-04

Como Citar

Maia, L. F., Costa, L. C., Rocha, kátia R., Terra, M. R., Schueller, J., Tosoni, N. F., & Furlaneto, M. C. (2019). Influence of optimised commercial medium on bacteriocin production by <i>Enterococcus faecium. Acta Scientiarum. Technology, 41(1), e42324. https://doi.org/10.4025/actascitechnol.v41i1.42324

Edição

Seção

Ciência, Tecnologia de Alimentos e Engenharia de Alimentos

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