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Effect of sodium chloride on metabolism of two strains of Lactobacillus plantarum isolated from fermenting green olives

1993; Oxford University Press; Volume: 16; Issue: 6 Linguagem: Inglês

10.1111/j.1472-765x.1993.tb00366.x

1472-765X

Alfredo Montaño, Mercedes Bobillo, Valerie M. Marshall,

Biochemical Analysis and Sensing Techniques

Letters in Applied MicrobiologyVolume 16, Issue 6 p. 315-318 Effect of sodium chloride on metabolism of two strains of Lactobacillus plantarum isolated from fermenting green olives A. Montaño, Corresponding Author A. Montaño Centre for the Sciences of Food and Nutrition, School of Biological and Molecular Sciences, Oxford Brookes University, Headington, Oxford OX3 0BP, UK School of Applied Sciences, University of Huddersfield, Queensgate, Huddersfield HD1 3DH, UK.Instituto de la Grasa y sus Derivados (CSIC), UEI de Biotecnologia de Alimentos, Apartado 1078, 41012 Seville, Spain.Search for more papers by this authorM. Bobillo, M. Bobillo Centre for the Sciences of Food and Nutrition, School of Biological and Molecular Sciences, Oxford Brookes University, Headington, Oxford OX3 0BP, UK School of Applied Sciences, University of Huddersfield, Queensgate, Huddersfield HD1 3DH, UK.Search for more papers by this authorV. M. Marshall, V. M. Marshall Centre for the Sciences of Food and Nutrition, School of Biological and Molecular Sciences, Oxford Brookes University, Headington, Oxford OX3 0BP, UKSearch for more papers by this author A. Montaño, Corresponding Author A. Montaño Centre for the Sciences of Food and Nutrition, School of Biological and Molecular Sciences, Oxford Brookes University, Headington, Oxford OX3 0BP, UK School of Applied Sciences, University of Huddersfield, Queensgate, Huddersfield HD1 3DH, UK.Instituto de la Grasa y sus Derivados (CSIC), UEI de Biotecnologia de Alimentos, Apartado 1078, 41012 Seville, Spain.Search for more papers by this authorM. Bobillo, M. Bobillo Centre for the Sciences of Food and Nutrition, School of Biological and Molecular Sciences, Oxford Brookes University, Headington, Oxford OX3 0BP, UK School of Applied Sciences, University of Huddersfield, Queensgate, Huddersfield HD1 3DH, UK.Search for more papers by this authorV. M. Marshall, V. M. Marshall Centre for the Sciences of Food and Nutrition, School of Biological and Molecular Sciences, Oxford Brookes University, Headington, Oxford OX3 0BP, UKSearch for more papers by this author First published: June 1993 https://doi.org/10.1111/j.1472-765X.1993.tb00366.xCitations: 11 AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract Metabolism of two strains of Lactobacillus plantarum isolated from fermenting olive brines has been compared. One strain (221) produces a bacteriocin, the other (H4) does not. Experiments showed that the non-producing strain (H4) was more salt tolerant than the bacteriocin producer, and was also able to utilize a wider range of metabolic pathways. Particularly noticeable was the inability of the producing strain to use, in aerobic conditions, the lactate which accumulated during glucose metabolism. Both strains showed similar behaviour on prolonged incubation in anaerobic media in the presence and absence of salt. Citing Literature Volume16, Issue6June 1993Pages 315-318 RelatedInformation