Rapid quantifiable assessment of nutritional parameters influencing pediocin production by Pediococcus acidilactici NRRL B5627.

A direct plate bioassay procedure was applied for rapid and quantifiable assessment of the influence of various nutritional parameters on pediocin production by Pediococcus acidilactici NRRL B5627. Solid-state cultivation of the microorganism was done on MRS-based media over 3-and 6-hours incubation periods. Nutritional parameters assessed included the carbon source (glucose, sucrose, fructose, galactose, glycerol), and various salts (NH(4)PO(4), CaCl(2), KH(2)PO(4), MnSO(4).

Pediocin SA-1, an antimicrobial peptide from Pediococcus acidilactici NRRL B5627: production conditions, purification and characterization.

Fermentation broths of Pediococcus acidilactici NRRL B5627 exhibited a certain antimicrobial activity due to a bacteriocin produced during early growth and until the stationary phase of growth was reached (at optimum of 60% dissolved oxygen saturation). Its size was determined by electrospray ionization mass spectrometric analysis as 3.660 kDa.

Survival of Campylobacter jejuni Inoculated in Fresh and Frozen Beef Hamburgers stored under Various Temperatures and Atmospheres.

The viability of Campylobacter jejuni strains FRI-CF 401S and FRI-CF 25 inoculated in fresh and frozen beef hamburgers was investigated. Hamburgers were stored in the following conditions: 100% air at 4°C for 15 days, 100% CO, and 100% N atmospheres at 4°C for 60 days and -18°C for 90 days. The data showed that 100% air was the most toxic atmosphere to C.