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Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium

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Abstract

The production of bacteriocins from cheap substrates could be useful for many food industrial applications. This study aimed at determining the conditions needed for optimal production of enterocins SD1, SD2, SD3 and SD4 secreted by Enterococcus faecium strains SD1, SD2, SD3 and SD4, respectively. To our knowledge, this is the first use of cheese whey—a low-cost milk by-product—as a substrate for bacteriocin production by E. faecium; skimmed milk and MRS broths were used as reference media. This cheese manufacturing residue proved to be a promising substrate for the production of bacteriocins. However, the levels of secreted antimicrobial compounds were lower than those achieved by E. faecium strains in MRS broth. Bacteriocin production was affected strongly by physical and chemical factors such as growth temperature, time of incubation, pH, and the chemical composition of the culture medium. The optimal temperature and time of incubation supporting the highest bacteriocin production was determined for each strain. Different types, sources and amounts of organic nitrogen, sugar, and inorganic salts played an essential role in bacteriocin secretion. E. faecium strains SD1 and SD2—producing high bacteriocin levels both in cheese whey and skimmed milk—could be of great interest for potential applications in cheese-making.

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Acknowledgements

The authors are grateful to Prof. Maria Teresa Destro and Dr. Eb Chiarini from University of São Paulo (Brazil) for providing the Listeria monocytogenes used in this study, and to Dr. Antonio Paba and Dr. Elisabetta Daga from Agris Sardegna (Sassari, Italy) for the support and their valuable suggestions. L.F. was a recipient of a “Assegno di ricerca Senior” grant from the University of Padova (PD, Italy), S.T. was supported by a “visiting professor grants” from CNPq and CAPES, Brasilia (DF, Brazil). This project was partially financed by Progetto di Ateneo 2010 - prot. CPDA102570 (University of Padova, Italy) and by the UE-ANIMPOL project.

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Authors and Affiliations

  1. Dipartimento per la Ricerca nelle Produzioni Animali, AGRIS Sardegna, località Bonassai, Olmedo, SS, Italy

    Stefano Schirru & Roberta Comunian

  2. Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), Agripolis, Università degli Studi di Padova, Viale dell’Università 16, 35020, Legnaro, PD, Italy

    Lorenzo Favaro, Marina Basaglia & Sergio Casella

  3. Dipartimento di Agraria, Sezione di Scienze e Tecnologie Ambientali ed Alimentari (STAA), Università degli Studi di Sassari, Sassari, SS, Italy

    Nicoletta Pasqualina Mangia & Francesco Fancello

  4. Food Science and Experimental Nutrition Department, Faculty of Pharmaceutical Sciences, São Paulo University, São Paulo, SP, Brazil

    Bernadette Dora Gombossy de Melo Franco & Svetoslav Dimitrov Todorov

  5. Biochemical and Pharmaceutical Technology Department, Faculty of Pharmaceutical Sciences, São Paulo University, São Paulo, SP, Brazil

    Ricardo Pinheiro de Souza Oliveira

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  1. Stefano Schirru
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  2. Lorenzo Favaro
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  3. Nicoletta Pasqualina Mangia
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Correspondence to Stefano Schirru.

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Schirru, S., Favaro, L., Mangia, N.P. et al. Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium. Ann Microbiol 64, 321–331 (2014). https://doi.org/10.1007/s13213-013-0667-0

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  • DOI: https://doi.org/10.1007/s13213-013-0667-0

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