Effect of inulin on growth and bacteriocin production by Lactobacillus plantarum in stationary and shaken cultures

Author(s)

Sabo, Sabrina da Silva ^[1] ; Converti, Attilio ^[2] ; Todorov, Svetoslav Dimitrov ^[3] ; Dominguez, Jose Manuel ^[4] ; de Souza Oliveira, Ricardo Pinheiro ^[1]

Affiliation

^[1] Univ Sao Paulo, Dept Biochem & Pharmaceut Technol, Fac Pharmaceut Sci, Sao Paulo - Brazil

^[2] Univ Genoa, Pole Chem Engn, Dept Civil Chem & Environm Engn, Genoa - Italy

^[3] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, Sao Paulo - Brazil

^[4] Univ Vigo, Dept Chem Engn, Fac Sci, Orense 32004 - Spain

• Document type: Journal article
• Source: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; v. 50, n. 4, p. 864-870, APR 2015.
• Web of Science Citations: 10

Abstract

The prebiotic effect of inulin added to MRS medium on growth and bacteriocin production by L.plantarum ST16 Pa was investigated in stationary cultures in anaerobic jars with medium containing 0.025% sodium thioglycolate or in flasks shaken at 100rpm. In the presence of 1% inulin in anaerobic stationary cultures, this strain produced lactic acid at a level that was 36.5% higher than in the absence of the polysaccharide. In shaken cultures without inulin, cell count was 54% higher than in the stationary ones. Under stationary conditions in anaerobic jars, the addition of inulin increased the maximum specific growth rate from 0.37 to 0.49h(-1) and reduced the generation time from 1.85h to 1.40h. Consequently, the exponential phase was shortened from 12 to 9h when the cells were grown in stationary cultures with the oxygen scavenger. Despite this effect of inulin on growth rate, stationary cultures without inulin displayed higher antimicrobial activity against Listeria monocytogenes L104 (3200AU/mL) than cultures with inulin (1600AU/mL); therefore, inulin behaved as a compound able to accelerate growth rather than to stimulate bacteriocin production. The results presented in this study are very promising, as L.monocytogenes is a well-known foodborne pathogenic microorganism. Moreover, L.plantarum ST16 Pa has proven to be a potential producer of a natural food preservative at an industrial level. (AU)

• FAPESP's process: 12/23340-9 - The Influence of inulin in cell growth of Lactobacillus plantarum ST16PA and concomitant production from MRS broth and milk whey
• Grantee: Sabrina da Silva Sabo
• Support Opportunities: Scholarships in Brazil - Master
• FAPESP's process: 13/19997-5 - Process of internationalization in biotechnological research between the Universities of São Paulo and Vigo
• Grantee: Ricardo Pinheiro de Souza Oliveira
• Support Opportunities: Research Grants - Visiting Researcher Grant - International
• FAPESP's process: 13/12713-1 - Biotechnological production and purification of plantaricin by Lactobacillus plantarum St16Pa using natural culture medium
• Grantee: Ricardo Pinheiro de Souza Oliveira
• Support Opportunities: Regular Research Grants