Fed-batch enhancement of jenseniin G, a bacteriocin produced by Propionibacterium thoenii (jensenii) P126

Food Microbiol. 2006 Jun;23(4):325-30. doi: 10.1016/j.fm.2005.05.012. Epub 2005 Jul 18.


Jenseniin G is an antibotulinal bacteriocin (antimicrobial peptide) produced by the dairy culture, Propionibacterium thoenii (jensenii) P126. Activity from crude jenseniin G preparations isolated from static cultures was not detected in unconcentrated cultures before day 7. Activity was not detectable until the spent culture medium was concentrated 50-100 fold. Maximum activity (21 AU/ml) was observed in concentrated supernates at day 9. The production of bacteriocin jenseniin G was increased in fed-batch fermentations for 14 d at 32 degrees C in sodium lactate broth (NLB) containing 1.2% sodium lactate. Viable cell numbers in static and fed-batch cultures reached 1.2 and 5.4x10(9), respectively, during late exponential/early stationary phase (3 d). Concentrations of viable cells in fed-batch fermentations remained constant throughout the incubation period; those in static fermentations dropped after day 6 to a final concentration of 1.5x10(7). During fed-batch fermentations, jenseniin G was directly detected at day 5. In fed-batch fermentations, maximum activity in concentrated supernates (384 AU/ml) on day 12 provided an 18 fold increase over yields in static cultures and in fermenter without pH control, and 2.4 fold increase over yields in fermenter at controlled pH at 6.4. Fed-batch fermentation shows promise as a method to obtain high concentrations of industrially significant bacteriocins from dairy propionibacteria.

MeSH terms

  • Bacteriocins / biosynthesis*
  • Bacteriocins / pharmacology*
  • Colony Count, Microbial
  • Cultured Milk Products / microbiology*
  • Fermentation
  • Food Microbiology*
  • Food Preservation / methods
  • Food Preservatives / pharmacology*
  • Microbial Sensitivity Tests
  • Propionibacterium / growth & development
  • Propionibacterium / metabolism*
  • Sodium Lactate / pharmacology
  • Temperature
  • Time Factors


  • Bacteriocins
  • Food Preservatives
  • jenseniin G
  • Sodium Lactate