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Interactive effects of pH and temperature on the bacteriocin stability by response surface analysis

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Abstract

The combined influence of pH and temperature on bacteriocins produced by three lactic acid bacteria, Pediococcus pentosaceus MMZ26, Enterococcus faecium MMZ17 and Lactococcus lactis MMZ25, isolated from Tunisian traditional dry fermented meat was studied using a second order orthogonal factorial design and response-surface methodology (RSM). This method allows estimating the interactive effects of pH and temperature on the stability of each bacteriocin. The high heat stability of the three bacteriocins was demonstrated, with optimum values at light acidic pH around 5.0, temperature below 90°C and short incubation times. This study contributes to a better understanding of relation between bacteriocins production and stability in order to enhance their, in situ, application as a food and feed biopreservative in fermented and/or heated food products.

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Authors and Affiliations

  1. Laboratoire de Biochimie et Biologie Moléculaire, Faculté des Sciences de Tunis, Campus Universitaire El-Manar 2092, Tunis, Tunisia

    Z. Ben Belgacem, A. Rehaiem & M. Manai

  2. Departamento de Bioquímica, Xenética e Inmunoloxía, Facultade de Ciencias de Ourense, Universidade de Vigo, As Lagoas, 32004, Ourense, Spain

    P. Fajardo Bernárdez & L. Pastrana Castro

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  1. Z. Ben Belgacem
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  2. A. Rehaiem
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  3. P. Fajardo Bernárdez
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  4. M. Manai
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  5. L. Pastrana Castro
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Correspondence to Z. Ben Belgacem.

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Ben Belgacem, Z., Rehaiem, A., Fajardo Bernárdez, P. et al. Interactive effects of pH and temperature on the bacteriocin stability by response surface analysis. Microbiology 81, 195–200 (2012). https://doi.org/10.1134/S002626171201002X

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  • DOI: https://doi.org/10.1134/S002626171201002X

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