A model assay to demonstrate how intrinsic factors affect diffusion of bacteriocins

A rapid and simple method to elucidate how intrinsic factors in a given food product affect bacteriocin diffusion and efficacy is described. The basic idea of this assay is to help predict which bacteriocin or other inhibitory substance to select for a given product, where increased security towards...

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Bibliographic Details
Published in:International journal of food microbiology 1997-09, Vol.38 (2-3), p.103-109
Main Authors: Blom, Hans, Katla, Tone, Hagen, Beate F, Axelsson, Lars
Format: Article
Language:English
Subjects:
agar
antibacterial properties
bacteriocins
Bacteriocins - metabolism
bioassays
Biological and medical sciences
Diffusion
Food industries
Food Microbiology
Fundamental and applied biological sciences. Psychology
Hydrogen-Ion Concentration
Lactobacillus
Lactobacillus sakei
Meat and meat product industries
nisin
pediocin pa-1
pisicolin 61
population density
sakacin a
sakacin p
sodium chloride
soybean oil
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Summary:A rapid and simple method to elucidate how intrinsic factors in a given food product affect bacteriocin diffusion and efficacy is described. The basic idea of this assay is to help predict which bacteriocin or other inhibitory substance to select for a given product, where increased security towards specific microorganisms is wanted. In an agar plate model system the effect of five factors (number of indicator cells, pH and concentration of NaCl, agar and soy oil) on the diffusion of the bacteriocins sakacin A, sakacin P, pediocin PA-1, piscicolin 61 and nisin was studied. An experimental design permitting simultaneous evaluation of the effect of all factors was used. The results indicated that each bacteriocin has a characteristic intrinsic factor effect profile. However, pH and load of indicator cells affect all the bacteriocins.
ISSN:0168-1605
1879-3460
DOI:10.1016/S0168-1605(97)00098-6