Factors that influence growth and bacteriocin production in Lactiplantibacillus plantarum B21

Abstract

Food waste is a global issue costing roughly US$ 680 billion annually in industrialized countries. Food spoilage is a major contribution to food waste but artificial food preservatives are often not well accepted by the public. The use of natural alternatives to control spoilage is therefore of interest to the food industry. Lactiplantibacillus plantarum B21, originally isolated from a Vietnamese fermented meat product, produces an antimicrobial bacteriocin peptide which is pH and temperature stable and capable of inhibiting spoilage and pathogenic bacterial strains, including Listeria. In this study the sources of nitrogen and Tween are demonstrated to be essential for growth and bacteriocin production in L. plantarum B21. Conversely, carbohydrate source was not critical for bacteriocin production but was essential for growth. The bacteriocin was found to interact with cell membranes of target microorganisms resulting in cell leakage and subsequent cell death. This study provides insight into the growth conditions needed for the potential development of L. plantarum B21 as a natural biopreservative for food products.