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European Food Research and Technology

, Volume 245, Issue 3, pp 773–774 | Cite as

Correction to: Evaluation of the antimicrobial activity of bacteriocin-like inhibitory substances of enological importance produced by Oenococcus oeni isolated from wine

  • Małgorzata Lasik-KurdyśEmail author
  • Anna Sip
Correction
  • 174 Downloads

Correction to: European Food Research and Technology  https://doi.org/10.1007/s00217-018-3169-2

In the original publication, values in table rows are incorrectly aligned to their respective columns in Tables 1, 2 and 4. The corrected Tables 1, 2 and 4 are provided below.

Table 1

Bacteria wine isolates used in this study

Oenococcus oeni CECT 217T

Indicator microorganisms:

 Lactobacillus hilgardii CECT 4786T

 Lactobacillus hilgardii CECT 4681

 Lactobacillus brevis CECT 4121T

 Lactobacillus brevis CECT 216

 Lactobacillus buchneri CECT 4111T

 Lactobacillus buchneri CECT 4674

 Leuconostoc mesenteroides CECT 219T

 Leuconostoc mesenteroides CECT 394

 Pediococcus pentosaceus CECT 4695T

 Pediococcus pentosaceus CECT 923

Table 2

Antimicrobial activity of Oenococcus oeni CECT 217T and their exogenous metabolites against ten indicator malolactic bacteria

Indicator microorganisms

Liquid O. oeni culture

Native supernatants

Treated supernatants (pH = 6.5, catalase treatment)

Lactobacillus hilgardii CECT 4786T

+

Lactobacillus hilgardii CECT 4681

+

Lactobacillus brevis CECT 4121T

+

±

Lactobacillus brevis CECT 216

+

±

Lactobacillus buchneri CECT 4111T

+

Lactobacillus buchneri CECT 4674

+

Leuconostoc mesenteroides CECT 219T

++

+

±

Leuconostoc mesenteroides CECT 394

++

++

+

Pediococcus pentosaceus CECT 4695T

++

++

+

Pediococcus pentosaceus CECT 923

++

+

±

− no antagonistic activity, ± weak bacteriostatic activity (inhibition zone with dia < 10 mm), + strong bacteriostatic activity (inhibition zone with dia 10–14 mm), ++ very strong bacteriostatic activity (inhibition zone with dia > 14 mm)

Table 4

Influence of enzyme, temperature and pH on the antimicrobial activity of bacteriocin-like inhibitory metabolites of Oenococcus oeni CECT 217T

Treatment

Activity (AU/ml)a

Before treatment

1600

Enzymes

 

 Pronase E

0

 Proteinase K

0

 Trypsin

0

 Pepsin

0

 α-Chymotrypsin

0

 α-Amylase

1600

 Lysozyme

1600

 Catalase

1600

 Lipase

1600

Heating

 

 10 min. 80 °C

1600

 20 min. 80 °C

1600

 30 min. 80 °C

1600

 10 min. 100 °C

1600

 20 min. 100 °C

1600

 30 min. 100 °C

800

 15 min. 121 °C

0

pH

 

 2.0–8.0 (∆ = 0.5)

1600

 8.5–9.5

400

 10.0

200

aActivity evaluated by critical dilution method against Pediococcus pentosaceus CECT 4695T

Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Fermentation and Biosynthesis, Faculty of Food Science and NutritionPoznań University of Life SciencesPoznanPoland
  2. 2.Department of Biotechnology and Food Microbiology, Faculty of Food Science and NutritionPoznań University of Life SciencesPoznanPoland

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