Eugenio Parente

Influence of pH on growth and bacteriocin production by Lactococcus lactis subsp, lactis 140NWC during batch fermentation

The influence of pH on growth, and lactic acid and bacteriocin production byLactococcus lactis subsp.lactis 140 NWC was studied during batch fermentation in a lactose-based complex medium. Growth and lactic acid production were modelled using a simple logistic equation while substrate consumption was found to be a function growth and lactic acid production rate. The optimal pH for growth and lactic acid production was between 6.0 and 6.5. Bacteriocin production showed primary metabolite kinetics. pH had a dramatic effect on the production of the bacteriocin, lactococcin 140. A maximum activity of 15.4 × 106 AU (arbitrary units) 1−1 was obtained after 7 h at pH 5.5. Maximum bacteriocin activity was achieved before the end of growth and was followed by a decrease in activity, which was due to adsorption to the cells of the producing organism, possibly followed by degradation by specific proteases. Both bacteriocin production and degradation rates were higher at pH 5.0 and 5.5, resulting in sharper activity peaks than at pH 6.0 or 6.5. On the basis of the experimental results a qualitative model for bacteriocin production is proposed.

Influence of pH on the production of enterocin 1146 during batch fermentation

The production of enterocin 1146, a bacteriocin from Enterococcus faecium DPC1146, was studied during batch fermentation at pH 5, 5.5, 6 and 6.5. The bacteriocin was produced throughout the growth of the micro‐organism, showing primary metabolite kinetics. Bacteriocin production stopped at the end of growth and was followed by a decrease in activity due primarily to adsorption on the cells of the producer. The optimal pH for enterocin 1146 production was 5.5, because of higher bacteriocin yield per unit of biomass and slower adsorption/degradation, while optimal pH for growth was between 6.0 and 6.5.

Diversity and dynamics of communities of coagulase‐negative staphylococci in traditional fermented sausages

Aims:  Evaluation of composition and evolution of the coagulase‐negative staphylococci (CNS) communities in two traditionally fermented sausages (salsiccia and soppressata lucana) produced in Basilicata, southern Italy.

A comparison of methods for the measurement of bacteriocin activity

Abstract Agar diffusion (spot and well) and photometric (tube or microtiter) assays, both in the form of critical dilution and quantitative assays, were compared for 4 bacteriocins (enterocin 1146, lactococcin 140, leucocin F10 and nisin) against 2 indicator strains each. In the agar well diffusion assay (AWDA) a linear relationship existed between response (diameter or area of the zone of inhibition) and the logarithm of the dose while a non-linear equation was used to model the sigmoidal dose/response curve in photometric assays (PA). The dose/response curves were used to define titers of the standard solutions in arbitrary units and to develop quantitative assays for all the bacteriocins. With the exception of lactococcin 140, the PA provided estimates which were more reproducible than those obtained with the AWDA. The quantitative assays compared favourably with the classical critical dilution assays for bacteriocins, eliminating the need to dilute to extinction to estimate the titers of bacteriocin solutions, providing a continuous scale for activity and allowing the calculation of confidence intervals.

The combined effect of nisin, leucocin F10, pH, NaCl and EDTA on the survival of Listeria monocytogenes in broth.

The combined effect of the bacteriocins nisin (1-2100 IU/ml) and leucocin F10 (1-2100 AU/ml), pH (4.7-6.5), NaCl (0.7-4.5% w/l), ethylene diaminetetraacetic acid disodium salt (EDTA, 0.08-4.72 mmol/l) and inoculum level (10(3)-10(8) cfu/ml) on the survival of a pool of three strains of Listeria monocytogenes in broth was evaluated in three factorial experiments. Several factor combinations were found to prevent growth. Logistic regression analysis of the categorical data (survival/no survival) was used to generate predictive models for the probability of survival in 0.01 ml (P0.01) or 1 ml (P1). Predicted and observed probabilities of survival were not significantly different in 72% and 68.9% of treatments for P0.01 and P1, respectively. Unsafe predictions were obtained in 9.4% and 14.8% of treatments for P0.01 and P1, respectively. Nisin had a major effect on the probability of survival but the addition of leucocin F10 was necessary to prevent the survival of L. monocytogenes. Lower pH values significantly decreased the probability of survival, while NaCl and EDTA had only a minor effect. Doses of bacteriocins > 250 AU/ml, pH < 5.6 and EDTA > 0.2 mmol/l (0.074 g/l) were needed to reliably prevent survival of Listeria monocytogenes.

Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: A multivariate screening study

Sixty-three strains of the taxonomically related species Lactobacillus plantarum subsp. plantarum, L. plantarum subsp. argentoratensis, L. paraplantarum and L. pentosus isolated from sourdoughs and other food and non-food sources and 14 strains of other members of the genus Lactobacillus were screened for their tolerance of acid, alkaline, heat, oxidative, osmotic, detergent and starvation stresses in order to evaluate the diversity of stress response. Most strains of the L. plantarum group were highly tolerant of acid, alkaline and osmotic stress and highly sensitive to detergent stress, while a larger diversity was found for other stress. Multivariate analysis allowed grouping the strains in clusters with similar response patterns. Stress response patterns in the L. plantarum group were similar to those of species of the L. casei/L. paracasei group but clearly different from those of other mesophilic Lactobacillus. No relationship was found between grouping obtained on the basis of stress response patterns and by genotypic fingerprinting (rep-PCR), nor with the taxonomic position or isolation source of the strains. Further experiments with selected strains showed that exponential phase cells were generally but not always more sensitive than stationary phase cells. The ability to grow under stressful conditions showed a slightly better correlation with the ecological conditions prevailing in the isolation niches of the strains. This study will be the basis for further investigations to identify and exploit the basis of diversity in the stress response of lactic acid bacteria.

Exopolysaccharide production by Streptococcus thermophilus SY: production and preliminary characterization of the polymer

Aims: To evaluate the effect of yeast extract (YE) concentration, temperature and pH on growth and exopolysaccharide (EPS) production in a whey‐based medium by Streptococcus thermophilus SY and to characterize the partially purified EPS.

Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy)

Lactic acid bacteria (LAB) from traditional fermented sausages of the Basilicata region were investigated by ARDRA-PCR and RAPD-PCR for taxonomic identification at species and strain level and characterized on the basis of the growth and acidification at different temperatures, incubation times, levels of NaCl and KNO(2), hydrolysis of sarcoplasmatic and myofibrillar proteins and antimicrobial, peptide/amino acid release and nitrate reductase activities. Lactobacillus sakei was the predominant species (67%) followed by Pediococcus pentosaceus (16%), Leuconostoc carnosum (8%), Lactobacillus plantarum (4%), Lactobacillus brevis (2%) and Leuconostoc pseudomesenteroides (2%). The technological characterization revealed that most of the isolates had good acidifying and proteolytic properties. Moreover, Lb. sakei strains showed antimicrobial ability, while Leuconostoc strains the highest reduction of nitrates. This work was a preliminary study in the formulation of autochthonous starter cultures in order to standardize the production process of sausages, to preserve their typical organoleptic and sensory characteristics and to improve the quality of final product.

Inactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1

The growth of Lactobacillus plantarum WCFS1 and of its ΔccpA ery mutant, WCFS1-2, was compared in batch fermentations in a complex medium at controlled pH (6.5) and temperature (30°C) with or without aeration, in order to evaluate the effect of ccpA inactivation and aeration on growth, metabolism and stress resistance. Inactivation of ccpA and, to a lesser extent, aeration, significantly affected growth, expression of proteins related to pyruvate metabolism and stress, and tolerance to heat, oxidative and cold/starvation stresses. The specific growth rate of the mutant was ca. 60% of that of the wild type strain. Inactivation of ccpA and aerobic growth significantly affected yield and production of lactic and acetic acid. Stationary phase cells were more stress tolerant than exponential phase cells with little or no effect of inactivation of ccpA or aeration. On the other hand, for exponential phase cells inactivation of ccpA impaired both heat stress and cold/starvation stress, but increased oxidative stress tolerance. For both strains, aerobically grown cells were more tolerant of stresses. Evidence for entry in a viable but non-culturable status upon prolonged exposure to cold and starvation was found. Preliminary results of a differential proteomic study further confirmed the role of ccpA in the regulation of carbohydrate catabolism and class I stress response genes and allow to gain further insight on the role of this pleiotropic regulator in metabolism and stress. This is the first study in which the impact of aerobic growth on stress tolerance of L. plantarum is evaluated. Although aerobic cultivation in batch fermentations does not improve growth it does improve stress tolerance, and may have significant technological relevance for the preservation of starter and probiotic cultures.

Characterization of natural starter cultures used in the manufacture of Pasta Filata cheese in Basilicata (Southern Italy)

Microbiological, chemical and technological analyses were used to characterize nine natural starter cultures used for the manufacture of Pasta Filata cheese in Basilicata (Southern Italy). The cultures were either dominated by thermophilic rods or mesophilic and/or thermophilic cocci. Principal component and cluster analysis discriminated between rods and coccus cultures and helped to estabilish relationships between the cultures and to evaluate the variability of cultures obtained from the same plant. A total of 156 isolates of lactic acid bacteria were obtained from the cultures and tentatively classified using biochemical and physiological tests and cluster analysis. Most of the lactobacilli were identified as Lactobacillus helveticus. Most cocci were classified in the genera Lactococcus or Enterococcus but identification at the species level was often impossible. The acid production and proteolytic activity of the isolates in skim milk were evaluated. Cluster analysis was used to group the isolates according to technological properties. Isolates belonging to some phenotypic clusters were consistently associated with some technological clusters.