Influence of temperature and pH on the production of biosurfactant, bacteriocin and lactic acid by Lactococcus lactis CECT-4434

• Published in: CYTA: journal of food 2017-10, Vol.15 (4), p.525-530
• Main Authors: Souza, Ellen Cristina, Azevedo, Pamela Oliveira de Souza de, Domínguez, José Manuel, Converti, Attilio, Oliveira, Ricardo Pinheiro de Souza
• Format: Article
• Language: English
• Subjects: Acids; Bacteria; bacteriocin; bacteriocinas; Bacteriocins; Biomolecules; biosurfactant; biosurfactantes; Biosurfactants; Hydrogen ions; Lactic acid; Lactic acid bacteria; Lactococcus lactis; Metabolism; pH control; pH effects; Surface tension; Surfactants; temperatura; temperature; Temperature effects; Tension; Yogurt; ácido láctico
• ISSN: 1947-6337; 1947-6345
• DOI: 10.1080/19476337.2017.1306806

Operational conditions such as temperature and pH are well known to influence the production of biosurfactants, bacteriocins, and lactic acid by lactic acid bacteria. The bacterial strain Lactococcus lactis subsp. lactis CECT-4434 was used to investigate the effects of temperature (30°C, 37°C and 40°C) and pH control on the production of these biomolecules, in order to establish whether they are able to preferentially address its metabolism towards one product or another. It was observed that the pH control within the range 5.0-5.3 favored the production of lactic acid, which was 38% higher than that obtained without control. The bacteriocin production was higher in the temperature range between 30°C and 37°C, evidenced by the formation of inhibition zones against Lactobacillus sakei and Staphylococcus aureus, 5-22% and 4-14% higher, respectively, compared with those achieved at 40°C. Finally, the best results for biosurfactant synthesis occurred at 37°C without pH control, with a surface tension reduction between 22.5 and 24.7 mN/m after 6-24 h of culture, respectively.