Influence of diverse sugars on BLIS production by three different eterococcus strains
2008
Dimov, S., Sofia University ”St. Kliment Okhridski”, Sofia (Bulgaria) | Pejkov, S., Sofia University ”St. Kliment Okhridski”, Sofia (Bulgaria) | Rajkova, D., Sofia University ”St. Kliment Okhridski”, Sofia (Bulgaria) | Ivanova, P., Sofia University ”St. Kliment Okhridski”, Sofia (Bulgaria)
Non pathogenic dairy Enterococci possessing probiotic properties represent a great potential for food industry as natural replacing agents for chemical food preservatives. The main objective of this research is to investigate the behaviour of three such BLIS producing strains in the presence of addtional sugars in concentrations that can be found in many sweet ”life” foods such as fruit yoghurts etc. Cultivation in presence of selected carbohydrates (sucrose, maltose, fructose, arabinose and lactose) to concentrations of 0-5% was performed, and the bacteriocin titers were determined. It was found that some sugars can stimulate growth and bactericin synthesis. On one hand, stimulation depends on the medium used, but on the other hand in cocentrations greater than 3% an inhibiting effect was observed for both phenomena. Results of potential practical use in food industry have been observed, allowing one to optimize the types of sugars and their concentrations in food preparation where conservation of the probiotic properties is sought.
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