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conferenceseries
.com
11
th
World Congress on
March 05-07, 2018 | Paris, France
Plant Biotechnology and Agriculture
Volume 6
Advances in Crop Science and Technology
ISSN: 2329-8863
Agri World 2018
March 05-07, 2018
Production of LAB bacteriocin in MRS medium and in a natural cereal medium with potential
application in the food industry
Ariana Macieira, Claudia Maciel, Helena Albano, Alcina M M B Morais
and
Paula Teixeira
Catholic University of Portugal, Portugal
Introduction &Objective
:
Listeria monocytogenes
is a great concern in the food industry. Bacteriocins, produced by lactic acid
bacteria (LAB) are of great importance to face this concern. The reason for that is because some bacteriocins have demonstrated
antimicrobial activity against
Listeria monocytogenes
and do not alter the organoleptic characteristics of the products. Although
MRS broth can fulfill fastidious growth requirements of most LAB, high costs for large-scale commercial applications and non-
food grade constituents limit its use by the food industry. The objective of this study was to seek for a simple and food grade
medium that could promote growth of an autochthonous strain of
Lactobacillus
and production of bacteriocin active against
Listeria monocytogenes.
Method
: From previous studies with different LAB, isolated from traditional meat products, an autochthonous
Lactobacillus
strain was selected since it demonstrated antimicrobial activity against
Listeria monocytogenes
and do not alter the organoleptic
characteristics of the tested products. The LAB strain was grown in MRS broth and in the cereal based medium for 28 hours at
37 °C. Bacteriocins produced in those mediums were tested against five strains of
Listeria monocytogenes.
Results & Conclusion
: Bacteriocin activity and LAB growth were higher in MRS broth than in the cereal based medium.
When LAB produced bacteriocins in MRS Broth, the maximum antimicrobial activity reached was about 12800 AU/ml. The
bacteriocin produced in the natural medium was very low. The maximum antimicrobial activity was about 1600 AU/ml.
So, although promising results were obtained, further investigation is still needed to improve the cereal based medium for
bacteriocin production.
Biography
Ariana Macieira is a researcher working in Paula Teixeira’s group in Universidade Católica Portuguesa, in Porto, Portugal. She has been doing some work in the
field of bacteriocins production by trying to find some techniques that will improve LAB bacteriocins with application in the food industry.
arianamacieira@gmail.comAriana Macieira et al., Adv Crop Sci Tech 2018, Volume 6
DOI: 10.4172/2329-8863-C1-006