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High production system of the antibacterial peptide PLG-1
Year:
2003
Source of publication :
Biotechnology Progress
Authors :
Ben-Shushan, Galit
;
.
Gollop, Natan
;
.
Toubia, Didier
;
.
Zakin, Varda
;
.
Volume :
19
Co-Authors:
Gollop, N., Department of Food Science, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Toubia, D., Department of Food Science, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Shushan, G.B., Department of Food Science, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Zakin, V., Department of Food Science, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
436
To page:
439
(
Total pages:
4
)
Abstract:
Propionibacterium thoenii P-127 produces and releases to the growth medium antibacterial agents that can be used as natural preservatives. The concentrations of these antibacterial agents in the growth medium are very low, and their activity can be detected only in concentrated medium, even in a bioreactor. A simple and efficient system to produce propionicin PLG-1 without the use of a bioreactor was investigated. Fermentation in screw-cap bottles without shaking produced antibacterial activity similar to that of fermentation in plates, but in a shorter time. Sodium lactate medium (NaLa) was found to be the most supportive for PLG-1 production compared to lactic acid bacteria media such as M-17 or beet molasses/corn. The initial concentration of the carbon source, sodium lactate, agar concentration, and the initial pH of the medium affected the synthesis of PLG-1. Additions of NaCl up to 1% showed no effect on the antibacterial agent production. The optimal conditions for production of the antibacterial agent were fermentation for 9 days in screw-cap bottles in modified NaLa medium (M-NaLa) containing 1% yeast extract, 1% tryptic soy broth, 0.9% lactic acid, and 0.6% agar, adjusted to pH of 9.
Note:
Related Files :
bacteria
Bacteriocins
biotechnology
Cell Culture Techniques
quality control
Yeast
Zea mays
Show More
Related Content
More details
DOI :
10.1021/bp025668r
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
19282
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:27
Scientific Publication
High production system of the antibacterial peptide PLG-1
19
Gollop, N., Department of Food Science, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Toubia, D., Department of Food Science, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Shushan, G.B., Department of Food Science, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Zakin, V., Department of Food Science, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
High production system of the antibacterial peptide PLG-1
Propionibacterium thoenii P-127 produces and releases to the growth medium antibacterial agents that can be used as natural preservatives. The concentrations of these antibacterial agents in the growth medium are very low, and their activity can be detected only in concentrated medium, even in a bioreactor. A simple and efficient system to produce propionicin PLG-1 without the use of a bioreactor was investigated. Fermentation in screw-cap bottles without shaking produced antibacterial activity similar to that of fermentation in plates, but in a shorter time. Sodium lactate medium (NaLa) was found to be the most supportive for PLG-1 production compared to lactic acid bacteria media such as M-17 or beet molasses/corn. The initial concentration of the carbon source, sodium lactate, agar concentration, and the initial pH of the medium affected the synthesis of PLG-1. Additions of NaCl up to 1% showed no effect on the antibacterial agent production. The optimal conditions for production of the antibacterial agent were fermentation for 9 days in screw-cap bottles in modified NaLa medium (M-NaLa) containing 1% yeast extract, 1% tryptic soy broth, 0.9% lactic acid, and 0.6% agar, adjusted to pH of 9.
Scientific Publication
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