High-salt brines compromise autoinducer-mediated bacteriocinogenic Lactobacillus plantarum survival in Spanish-style green olive fermentations

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• 作者：Belé ; n Caballero-Guerrero ; Helena Lucena-Padró ; s ; Antonio Maldonado-Barragá ; n ; José ; Luis Ruiz-Barba ; ^{jlruiz@cica.es}
• 关键词：Lactobacillus plantarum ; Bacteriocin ; Autoinduction ; Induction ; Coculture ; Olive fermentation
• 刊名：Food Microbiology
• 出版年：2013
• 出版时间：February, 2013
• 年：2013
• 卷：33
• 期：1
• 页码：90-96
• 全文大小：579 K

文摘

The effect of NaCl on plantaricin production by five Lactobacillus plantarum strains was investigated. Plantaricin production in these strains was found to be regulated by three-component regulatory systems ruled by two different autoinducer peptides (AIPs), either PLNC8IF or Plantaricin A. Bacteriocin activity exhibited by these strains came to a halt in liquid medium containing NaCl concentrations of or above 2 % . In contrast, bacteriocin activity was still observed when the producing strains were growing on solid medium containing up to 4 % NaCl. Bacteriocin activity in liquid medium containing up to 2 % NaCl could be restored by coculturing the producing strains with a selected plantaricin-production inducing strain of Lactococcus lactis. Growth of these bacteriocinogenic L.?plantarum strains was monitored in traditional Spanish-style green olive fermentations. Survival of these strains could not be enhanced when provided with a range of plantaricin-production inducing mechanisms previously described, such as constitutive AIP production or coinoculation with a specific bacteriocin-production inducing strain of L.?lactis. Our results suggest that it is advisable the use of constitutive bacteriocin producers, or at least non-AIP-dependant ones, as starters for olive fermentations due to the intrinsic physical characteristics of this food fermentation, especially the high salt concentration of the brines currently used.