Influence of osmolarity and the presence of an osmoprotectant on Lactococcus lactis growth and bacteriocin production

Growth inhibition of Lactococcus lactis provoked by increasing osmolarity is reversed when glycine betaine (GB) or its analogs are added to a defined medium. Lacticin 481 production increased sharply with growth medium osmolarity in the absence of osmoprotectant but remained unaffected when GB was s...

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Bibliographic Details
Published in:Applied and Environmental Microbiology 1999, Vol.65 (1), p.291-293
Main Authors: Uguen, P, Hamelin, J, Le Pennec, J.P, Blanco, C
Format: Article
Language:English
Subjects:
Bacteria
Biological and medical sciences
dairy products
Food industries
Food Microbiology
food processing
Fundamental and applied biological sciences. Psychology
Lactococcus lactis
Microbiology
Milk and cheese industries. Ice creams
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Summary:Growth inhibition of Lactococcus lactis provoked by increasing osmolarity is reversed when glycine betaine (GB) or its analogs are added to a defined medium. Lacticin 481 production increased sharply with growth medium osmolarity in the absence of osmoprotectant but remained unaffected when GB was supplied in media of increasing osmolarity.
ISSN:0099-2240
1098-5336
DOI:10.1128/aem.65.1.291-293.1999