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Optimization of Bacteriocin ST311LD Production by Enterococcus faecium ST311LD, Isolated from Spoiled Black Olives  

Todorov Svetoslav D. (Department of Microbiology, Stellenbosch University)
Dicks Leon M.T. (Department of Microbiology, Stellenbosch University)
Publication Information
Journal of Microbiology / v.43, no.4, 2005 , pp. 370-374 More about this Journal
Abstract
Bacteriocin ST311LD is approximately 2.3 kDa in size. Low levels of bacteriocin activity were recorded in BHI and M17 broth (800 AU/ml) and in $10\%$ (w/v) soy milk (3,200 AU/ml). No bacteriocin pro-duction was recorded in $10\%$ (w/v) molasses, despite good growth. Optimal levels (12,800 AU/ml) were detected in MRS broth which had been supplemented with tryptone (20.0 g/l), saccharose (5.0 or 10.0 g/l) or vitamin C (1 ppm). Increased potassium levels did not result in higher levels of activity, and glycerol (1.0 g/l) inhibited the production of bacteriocin ST311LD.
Keywords
Enterococcus faecium; bacteriocin ST311LD; black olives;
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