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Volume 82, Number 1, January-February 2002
3rd International Symposium on Propionibacteria
Page(s) 59 - 68

Lait 82 (2002) 59-68 DOI: 10.1051/lait:2001005

Bacteriocins of propionic acid bacteria

Helge Holoa, b, Therese Fayec, Dag Anders Bredea, Trine Nilsena, Inger Ødegårdb, Thor Langsrudc, Johanne Brendehaugb and Ingolf F. Nesa

a  Laboratory of Microbial Gene Technology, Agricultural University of Norway, PO Box 5051, 1432 Ås, Norway
b  Norwegian Dairies Association, Centre for Research and Development, Oslo, Norway
c  Department of Food Science, Agricultural University of Norway, PO Box 5036, 1432 Ås, Norway

Dairy propionibacteria produce a number of inhibitory compounds like propionate, acetate and diacetyl. In addition, a number of strains produce bacteriocins. Unlike lactic acid bacteria, they often produce compounds that inhibit Gram (-) bacteria as well as yeasts and molds. These dairy propionibacteria are food-grade organisms and their bacteriocins may be of interest as food preservatives. Some of their bacteriocins have been characterized. Most are heat-stable peptides containing less than 100 amino acid residues. They are insensitive to large variations in pH, and lactic acid bacteria are often more sensitive to the bacteriocins than propionibacteria. However, at present only bacteriocins with inhibitory spectra restricted to propionibacteria have been fully sequenced. Most of the bacteriocins are produced in very low amounts when the cells are grown in liquid culture, which limits their usefulness in practical applications.

Bactériocines des bactéries propioniques. Les bactéries propioniques laitières produisent plusieurs composés inhibiteurs tels que propionate, acétate, diacétyle. De plus, certaines souches produisent des bactériocines. Contrairement aux bactéries lactiques, elles produisent souvent des composés qui inhibent les bactéries Gram(-) aussi bien que les levures et moisissures. Ces bactéries propioniques laitières sont des organismes " alimentaires " et leurs bactériocines peuvent présenter un intérêt comme conservateur alimentaire. Certaines de leurs bactériocines ont été caractérisées. La plupart sont des peptides thermostables contenant moins de 100 acides aminés. Elles sont résistantes à de larges variations de pH, et les bactéries lactiques sont souvent plus sensibles aux bactériocines que les bactéries propioniques. Cependant, actuellement, seules des bactériocines avec un spectre d'inhibition limité aux bactéries propioniques ont été totalement séquencées. La plupart des bactériocines sont produites en très faible quantité quand les cellules sont cultivées en culture liquide, ce qui limite leurs applications pratiques.

Key words: propionibacteria / bacteriocin / biopreservative / food safety / food spoilage microorganism

Mots clés : bactérie propionique / bactériocine / bioconservateur / sécurité alimentaire / microorganisme contaminant

Correspondence and reprints: Helge Holo Tel.: (47) 64949468; fax: (47) 64941465;

© INRA, EDP Sciences 2002

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