Production of Bacteriocins by Root Nodule Bacteria

[Root nodule bacteria on leguminous plants].

Quantitative Evaluation of Acidity Tolerance of Root Nodule Bacteria

Quantification of acidity tolerance in the laboratory may be the first step in rhizobial strain selection for the Amazon region. The present method evaluated rhizobia in Petri dishes with YMA medium at pH 6.5 (control) and 4.5, using scores of 1.0 (sensitive, “no visible” growth) to 4.0 (tolerant, maximum growth). Growth evaluations were done at 6, 9, 12, 15 and 18 day periods. This method perm...

Use of potato extract broth for culturing root-nodule bacteria.

Liquid media containing potato extract and 1% of glucose or sucrose were used to culture root-nodule bacteria (rhizobia) in shaken Erlenmeyer flasks. For comparison, these bacteria were also cultured in yeast extract-mannitol broth (YEMB) as a standard medium. Proliferation of rhizobia was monitored by measuring optical densities (OD550) of the cultures and by plate counting of the viable cells...

Growth Factor Requirements of the Root Nodule Bacteria.

It is known that yeast or plant extracts markedly stimulate the growth of the root nodule organism in media of purified ingredients. An essential growth factor or superior source of nitrogen has been invoked to explain the results, but neither theory has a broad experimental basis. The results of Allyn and Baldwin (1930) suggest that the extracts may affect favorably the oxidation-reduction pot...

Bacteriocins from lactic acid bacteria: production, purification, and food applications.

In fermented foods, lactic acid bacteria (LAB) display numerous antimicrobial activities. This is mainly due to the production of organic acids, but also of other compounds, such as bacteriocins and antifungal peptides. Several bacteriocins with industrial potential have been purified and characterized. The kinetics of bacteriocin production by LAB in relation to process factors have been studi...