Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/23962
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Bacteriocin production and competitiveness of Lactobacillus plantarum LPCO10 in olive juice broth, a culture medium obtained from olives |
Autor: | Leal-Sánchez, M. Vega; Baras, M.; Ruiz-Barba, José Luis CSIC ORCID ; Floriano Pardal, Belén CSIC ORCID ; Jiménez Díaz, Rufino CSIC ORCID | Palabras clave: | Bacteriocin Lactic acid bacteria Lactobacillus plantarum Vegetable fermentation |
Fecha de publicación: | 18-ago-1998 | Editor: | Elsevier | Citación: | International Journal of Food Microbiology 43(1-2): 129-134 (1998) | Resumen: | 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. | Descripción: | 6 pages, 4 figures. | Versión del editor: | http://dx.doi.org/10.1016/S0168-1605(98)00079-8 | URI: | http://hdl.handle.net/10261/23962 | DOI: | 10.1016/S0168-1605(98)00079-8 | ISSN: | 0168-1605 |
Aparece en las colecciones: | (IG) Artículos |
Mostrar el registro completo
CORE Recommender
SCOPUSTM
Citations
37
checked on 06-abr-2024
WEB OF SCIENCETM
Citations
25
checked on 19-feb-2024
Page view(s)
437
checked on 15-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.