caa a22 4500 606242570 CHVBK 20210128101319.0 cr unu---uuuuu 210128e20151201xx s 000 0 eng 10.1007/s12602-015-9200-z doi (NATIONALLICENCE)springer-10.1007/s12602-015-9200-z Production of Antilisterial Bacteriocins from Lactic Acid Bacteria in Dairy-Based Media: A Comparative Study [Elektronische Daten] [Gülhan Ünlü, Barbara Nielsen, Claudia Ionita] One hundred and eight strains of lactic acid bacteria (LAB) were screened for bacteriocin production by the modified deferred antagonism and agar well diffusion methods. When the modified deferred antagonism method was employed, 82 LAB strains showed inhibitory action against Listeria monocytogenes v7 ½a, whereas 26 LAB strains expressed no inhibition. Only 12 LAB strains exhibited inhibitory activity when the agar well diffusion method was used, 11 of which had been previously recognized as bacteriocin production positive (Bac+). Lactobacillus viridescens NRRL B-1951 was determined, for the first time, to produce an inhibitory compound with a proteinaceous nature. The inhibitory activity was observed in the presence of lipase, α-chymotrypsin, and trypsin, but no inhibition zone could be detected in the presence of proteinase K, indicating the proteinaceous nature of the inhibitory compound. The inhibitory compound was active against Lact. sake ATCC 15521 and Lact. plantarum NCDO 995. Bacteriocin production by the Bac+ LAB strains was assessed in Lactobacillus MRS Broth as well as in dairy-based media such as nonfat milk, demineralized whey powder, and cheddar cheese whey supplemented with complex nutrient sources that are rich in nitrogen. Lact. sake ATCC 15521 and L. monocytogenes CWD 1002, CWD 1092, CWD 1157, CWD 1198, and v7 ½a were used as indicators. The inhibitory activities of the bacteriocins varied depending on the indicator strains and the growth media used. The LAB indicator strains were found to be more sensitive to inhibition by bacteriocins when compared to the listerial indicator strains. Among the listerial indicators, L. monocytogenes CWD 1002 and CWD 1198 were the most sensitive strains to the bacteriocins investigated in this study. Media composition had a significant influence on bacteriocin production and activity. When compared to demineralized whey powder medium and cheddar cheese whey medium supplemented with whey protein concentrate, cheddar cheese whey medium supplemented with complex nutrient sources such as yeast extract, polypeptone, proteose peptone nr. 3, or soytone appeared to be more supportive of bacteriocin production. Springer Science+Business Media New York, 2015 Antilisterial nationallicence Listeria monocytogenes nationallicence Bacteriocin nationallicence Bacteriocin production nationallicence Lactic acid bacteria nationallicence LAB nationallicence Dairy-based media nationallicence Ünlü Gülhan School of Food Science, University of Idaho, 875 Perimeter Drive, 83844-2312, Moscow, ID, USA aut Nielsen Barbara School of Food Science, University of Idaho, 875 Perimeter Drive, 83844-2312, Moscow, ID, USA aut Ionita Claudia School of Food Science, University of Idaho, 875 Perimeter Drive, 83844-2312, Moscow, ID, USA aut Probiotics and Antimicrobial Proteins Springer US; http://www.springer-ny.com 7/4(2015-12-01), 259-274 1867-1306 7:4<259 2015 7 12602 https://doi.org/10.1007/s12602-015-9200-z text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s12602-015-9200-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Ünlü Gülhan School of Food Science, University of Idaho, 875 Perimeter Drive, 83844-2312, Moscow, ID, USA aut NATIONALLICENCE 700 1- Nielsen Barbara School of Food Science, University of Idaho, 875 Perimeter Drive, 83844-2312, Moscow, ID, USA aut NATIONALLICENCE 700 1- Ionita Claudia School of Food Science, University of Idaho, 875 Perimeter Drive, 83844-2312, Moscow, ID, USA aut NATIONALLICENCE 773 0- Probiotics and Antimicrobial Proteins Springer US; http://www.springer-ny.com 7/4(2015-12-01), 259-274 1867-1306 7:4<259 2015 7 12602