Effects of a bacteriocin-like substance produced by Leuconostoc mesenteroides subsp. cremoris on spoilage strain Lactobacillus fructivorans and various pathogens
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Dosyalar
Tarih
2008
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley-Blackwell
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Certain lactic acid bacteria present in the natural flora of the wine fermentation medium perform the malolactic fermentation process and other biochemical activities which lead to the formation of the outstanding aroma and bouquet of wine. However, because of the spoilage phenomena caused also by certain lactic cultures, off-odours formed via metabolic side reactions cause severe economic losses in the wine industry. Several control mechanisms were introduced in order to eliminate these spoilage cultures, but none of these has been implemented as an efficient and healthy process. A partially purified bacteriocin-like inhibitory substance (BLIS) with a molecular weight of 32 000 Da, obtained from a Leuconostoc mesenteroides subsp. cremoris isolate belonging to the native flora of wines of the Cappadocia region, was studied for its inhibitory activity on the spoilage strain, Lactobacillus fructivorans, isolated from the same wine flora and several other pathogens, and was found to be efficient in eliminating both the spoilage strain and the pathogens.
Açıklama
Anahtar Kelimeler
Bacteriocin, Fermentation, Lactic Acid Bacteria, Spoilage, Wine
Kaynak
International Journal Of Food Science And Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
43
Sayı
1
