| dc.contributor.author |
Van Den Berghe, E |
en |
| dc.contributor.author |
Skourtas, G |
en |
| dc.contributor.author |
Tsakalidou, E |
en |
| dc.contributor.author |
De Vuyst, L |
en |
| dc.date.accessioned |
2014-06-06T06:47:14Z |
|
| dc.date.available |
2014-06-06T06:47:14Z |
|
| dc.date.issued |
2006 |
en |
| dc.identifier.issn |
01681605 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.ijfoodmicro.2005.08.023 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/3474 |
|
| dc.subject |
Cheese |
en |
| dc.subject |
Enriched milk medium |
en |
| dc.subject |
Fermentation |
en |
| dc.subject |
Macedocin |
en |
| dc.subject |
Modelling |
en |
| dc.subject |
Streptococcus macedonicus |
en |
| dc.subject.other |
bacteriocin |
en |
| dc.subject.other |
lantibiotic |
en |
| dc.subject.other |
macedocin |
en |
| dc.subject.other |
unclassified drug |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
bacterial growth |
en |
| dc.subject.other |
cell growth |
en |
| dc.subject.other |
cheese |
en |
| dc.subject.other |
controlled study |
en |
| dc.subject.other |
fermentation |
en |
| dc.subject.other |
in vitro study |
en |
| dc.subject.other |
milk |
en |
| dc.subject.other |
nonhuman |
en |
| dc.subject.other |
pH |
en |
| dc.subject.other |
Streptococcus |
en |
| dc.subject.other |
Streptococcus macedonicus |
en |
| dc.subject.other |
temperature |
en |
| dc.subject.other |
Anti-Bacterial Agents |
en |
| dc.subject.other |
Antibiosis |
en |
| dc.subject.other |
Bacteriocins |
en |
| dc.subject.other |
Cheese |
en |
| dc.subject.other |
Consumer Product Safety |
en |
| dc.subject.other |
Fermentation |
en |
| dc.subject.other |
Food Microbiology |
en |
| dc.subject.other |
Food Preservation |
en |
| dc.subject.other |
Hydrogen-Ion Concentration |
en |
| dc.subject.other |
Models, Biological |
en |
| dc.subject.other |
Streptococcus |
en |
| dc.subject.other |
Temperature |
en |
| dc.subject.other |
Time Factors |
en |
| dc.subject.other |
Bacteria (microorganisms) |
en |
| dc.subject.other |
Streptococcus |
en |
| dc.subject.other |
Streptococcus macedonicus |
en |
| dc.title |
Streptococcus macedonicus ACA-DC 198 produces the lantibiotic, macedocin, at temperature and pH conditions that prevail during cheese manufacture |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.ijfoodmicro.2005.08.023 |
en |
| heal.publicationDate |
2006 |
en |
| heal.abstract |
Streptococcus macedonicus ACA-DC 198, a natural cheese isolate, produces the anticlostridial bacteriocin, macedocin. Bacteriocin activity was detected from the mid-exponential growth phase and remained constant during the stationary phase. A secondary model was setup to describe the influence of temperature (20-45°C) and pH (5.1-6.9) on cell growth of and bacteriocin production by S. macedonicus ACA-DC 198 during in vitro laboratory fermentations. The optimum temperature for bacteriocin production (20-25°C) was markedly lower than the optimum growth temperature (42.3°C). In contrast, the specific macedocin production was maximal around pH 6.0, whereas growth was optimal at pH 6.4. Consequently, the maximum bacteriocin activity was reached between pH 6.0 and 6.5. © 2005 Elsevier B.V. All rights reserved. |
en |
| heal.journalName |
International Journal of Food Microbiology |
en |
| dc.identifier.issue |
2 |
en |
| dc.identifier.volume |
107 |
en |
| dc.identifier.doi |
10.1016/j.ijfoodmicro.2005.08.023 |
en |
| dc.identifier.spage |
138 |
en |
| dc.identifier.epage |
147 |
en |