NaCl suppession of bacteriocin production by three Enterococcus strains
2008
Pejkov, S., Sofia University ”St. Kliment Okhridski”, Sofia (Bulgaria) | Rajkova, D., Sofia University ”St. Kliment Okhridski”, Sofia (Bulgaria) | Dimov, S., Sofia University ”St. Kliment Okhridski”, Sofia (Bulgaria)
The goal of this study was to investigate the influence of sodium chloride - the most commonly used preservative in many foods - on bacteriocin production by three different probiotic Enterococcus strains naturally occuring in the Bulgarian Yellow cheese ”Kashkaval”. Cultivation of the BLIS producer strains were performed in presence of different concentrations of NaCl, and cell number and the BLIs activities were determined. It was found that at concentrations at which the strains continued growing, NaCl strongly suppressed bacteriocin synthesis. 1. High NaCl concentration significantly reduced the BLIS activity of the three strains investigated, Enteroccocus durans M-3, Enterococcus faecium 3587 and Enterococcus faecalis 3915. 2. The NaCl inhibition of bacteriocin production was stronger when the cultivation was performed on MRS broth for Enterococcus durans M-3 and Enterococcus faecium 3587, and on M-17 for Enterococcus faecalis 3915. 3. The three strains showed the typical growth for Enterococci in conditions of high NaCl concentrations. Keeping this in mind, in oder to preserve the probiotic properties of bacteriocin-producing strains isolated from dairy products such as ours, NaCl concentrations should be kept as low as possible.
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