Control of the production and activity of bacteriocins produced by lactic acid bacteria to enhance their production, stability and inhibition spectrum in order to use them as biological food preservatives.

Project Details


2. Objectives:On one hand information on the microbial production, isolation and purification of bacteriocins is scarce (De Vuyst & Vandamme, 1994a,c). Moreover, a detailed and fundamental study of dle possible application of many bacteriocins, as biological food preservatives, still has to be started. Only nisin is applied commercially as a biological food preservative worldwide (Rayman & Hurst, 1984; Delves-Broughton, 1990; De Vuyst & Vandamme, 1994). On the other hand, medium acid foods such as industrial mayonnaises and salad dressings, industrial salads, vacuum packaged meats and REPFED-meals (=refrigerated Processed Foods with Extended Durability) are often spoiled by lactic acid bacteria and yeasts. The microbiological stability of acid foods can be improved by using buffered acidulant systems (Debevere, 1987, 1988). The use of bacteriocins is a promising alternative for natural storage of the foods mentioned above. This research project will involve the microbial production, isolation, purification and use of several bacteriocins, particularly our recently discovered novel bacteriocithn, plantaricin UG1 produced by Lactobacillus plantarum UG1, a strain isolated from fermented dry sausage. Plantaricin UG1 is a thermostable bacteriocin with antimicrobial activity towards closely related lactococci and Lactobacilli and towards Bacilli, Clostridia and Listeriae.
Effective start/end date1/01/9531/12/98


  • chemistry

Flemish discipline codes

  • (Bio)chemical engineering