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首页> 外文期刊>Applied and Environmental Microbiology >Temperature and pH Conditions That Prevail during Fermentation of Sausages Are Optimal for Production of the Antilisterial Bacteriocin Sakacin K
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Temperature and pH Conditions That Prevail during Fermentation of Sausages Are Optimal for Production of the Antilisterial Bacteriocin Sakacin K

机译：在香肠发酵过程中普遍存在的温度和pH条件是生产抗李斯特菌细菌Sakacin K的最佳条件

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Sakacin K is an antilisterial bacteriocin produced byLactobacillus sake CTC 494, a strain isolated from Spanish dry fermented sausages. The biokinetics of cell growth and bacteriocin production of L. sake CTC 494 in vitro during laboratory fermentations were investigated by making use of MRS broth. The data obtained from the fermentations was used to set up a predictive model to describe the influence of the physical factors temperature and pH on microbial behavior. The model was validated successfully for all components. However, the specific bacteriocin production rate seemed to have an upper limit. Both cell growth and bacteriocin activity were very much influenced by changes in temperature and pH. The production of biomass was closely related to bacteriocin activity, indicating primary metabolite kinetics, but was not the only factor of importance. Acidity dramatically influenced both the production and the inactivation of sakacin K; the optimal pH for cell growth did not correspond to the pH for maximal sakacin K activity. Furthermore, cells grew well at 35°C but no bacteriocin production could be detected at this temperature. L. sake CTC 494 shows special promise for implementation as a novel bacteriocin-producing sausage starter culture with antilisterial properties, considering the fact that the temperature and acidity conditions that prevail during the fermentation process of dry fermented sausages are optimal for the production of sakacin K.
机译：Sakacin K是一种由清酒乳杆菌CTC 494生产的抗李斯特菌素，该菌株是从西班牙干发酵香肠中分离得到的。利用MRS发酵液研究了清酒乳杆菌CTC 494在实验室发酵过程中的细胞生长和细菌素生成的生物动力学。从发酵获得的数据用于建立预测模型，以描述温度和pH的物理因素对微生物行为的影响。该模型已针对所有组件成功验证。但是，比菌素的产生率似乎有上限。细胞生长和细菌素活性都受温度和pH变化的很大影响。生物量的产生与细菌素活性密切相关，表明主要的代谢产物动力学，但不是唯一重要的因素。酸度极大地影响了萨卡辛钾的产生和灭活。细胞生长的最佳pH值与最大sakacin K活性的pH值不符。此外，细胞在35°C时生长良好，但在此温度下未检测到细菌素的产生。考虑到干发酵香肠发酵过程中普遍存在的温度和酸度条件最适合生产Sakacin K，L.sake CTC 494有望成为具有抗李斯特特性的新型细菌素香肠发酵剂的实现。 。

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