INFLUENCE OF GROWTH-CONDITIONS ON THE PRODUCTION OF LACTOCIN-705, A BACTERIOCIN PRODUCED BY LACTOBACILLUS-CASEI CRL-705

The effect of growth parameters on the production of lactocin 705 by L actobacillus casei CRL 705 isolated from dry sausages was studied. The antimicrobial compound was produced during the growth cycle at temper atures between 15 and 30 degrees C. Maximal activity in MRS broth was achieved at pH 6.5-7.5. Investigation into the influence of supplement ation and/or replacement of nutrients on lactocin 705 production demon strated that large quantities of the bacteriocin could be obtained by addition of Tween 80 (0.5-2.0%), glucose (2.0%), tryptone (1.0%) and y east extract (2.0%). Bacteriocin production did not decrease in the pr esence of (w/v) 3% NaCl and 0.02% NaNO2 in the culture medium. High ti tres of the antimicrobial compound were obtained in whey permeate supp lemented with 2.0% yeast extract and 1.0% Tween 80. Lactocin 705, prov ed to be stable to pH and temperature at ripening conditions(pH 5.0-6. 0 and 15 degrees C) of dry cured sausages.