Process for inhibiting the growth of bacteria using bacteriocins

Details Process for inhibiting the growth of bacteria using bacteriocins Process for inhibiting the growth of bacteria using bacteriocins

1994-05-25

1997-06-17

Wityshyn, Michael G.

Chemistry: molecular biology and microbiology

Micro-organism, per se ; compositions thereof; proces of...

Bacteria or actinomycetales; media therefor

424 931, 424 933, 424 9342, 424 9343, 426 56, 426 61, 435 42, 435170, 4352529, 4352534, C12N 120, C12P 100

Patent

active

056396597

ABSTRACT:
An anti-bacterial agent for controlling the growth of certain lactic acid bacteria is provided. The anti-bacterial agent, or bacteriocin, is produced by Propionibacterium jensenii, and specifically by the P126 and P1264 strains of the particular species. The process employs the bacteriocins to inhibit the growth of other bacterial cultures, including yogurt starter cultures. The bacteriocins are stable across a broad range of pHs and are stable at relatively high and prolonged temperatures and have a wide activity spectrum against bacteria. The bacteriocins are particularly useful in controlling the over-acidification of yogurt to decrease the sour taste often found in yogurt.

REFERENCES:
patent: 5026647 (1991-06-01), Tomes et al.
patent: 5096718 (1992-03-01), Ayres et al.
Geis et al., "Potential of Lactic Streptococci to Prod. Bacteriocin", Jan. 1983, pp. 205-211.
Grinstead et al. (1992) Applied & Env. Microb., 58, 215-220.
Grinstead et al. (1991) Abst. Gen Meet. Soc. 91, 263.
Rehberger et al, (1990) Appl. & Env. Microb., 56, 864-831.
Abstracts of the 89th Annual Meeting of the American Society of Microbiology New Orleans, LA., May 14-18, 1989.
Thesis, The Detection of Bacteriophage and Bacteriocins Among the Classical Propionibacteria, Dale A. Grinstead, Ames, Iowa 1989.
American Society for Microbiology, Myrtle Beach, SC Nov. 16-18, 1990.

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