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

AuthorsLeal-Sánchez, M. Vega; Baras, M.; Ruiz-Barba, José Luis ; Floriano Pardal, Belén ; Jiménez Díaz, Rufino
Lactic acid bacteria
Lactobacillus plantarum
Vegetable fermentation
Issue Date18-Aug-1998
CitationInternational Journal of Food Microbiology 43(1-2): 129-134 (1998)
AbstractA 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.
Description6 pages, 4 figures.
Publisher version (URL)http://dx.doi.org/10.1016/S0168-1605(98)00079-8
Appears in Collections:(IG) Artículos
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