Bostrycin production by agro-industrial residues and its potential for food processing

• Published in: Food science and biotechnology 2017, 26(3), , pp.715-721
• Main Authors: Huang, Yi-Hsuan, Yang, Wen-Jen, Cheng, Chih-Yu, Sung, Huang-Mo, Lin, Shuen-Fuh
• Format: Article
• Language: English
• Subjects: Agricultural wastes; Antibacterial activity; Bacteriostasis; Bagasse; Chemistry; Chemistry and Materials Science; Color; Fermentation; Food processing; Food processing industry; Food Science; Meat; Meat processing; Molasses; Nutrition; Optimization; pH effects; Residues; Solid state fermentation; Sugarcane; Washing; 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-017-0082-6

Bostrycin, a red antibacterial agent produced by Nigrospora sp. no. 407, is considered for meat processing. To optimize production, the culture conditions of submerged fermentation (SmF) and solid-state fermentation (SSF) were investigated. The optimal SmF conditions were a medium containing 1.0% cane molasses and incubation at 30 °C and 150 rpm for 6 days. In SSF, other than bostrycin, less pigment was produced and the optimal ratio of bagasse to water was 1:2 for 10 days. The production and recovery rate of bostrycin by SmF were 120 mg/L and 40%, respectively. Bostrycin exhibited thermostable, pH-dependent color change and dose-dependent antibacterial activity against Clostridium botulinum . Bostrycin-modified meat turned strong red for at least 24 h and could not be removed by washing; bostrycin maintained its antibacterial activity with a bacteriostasis rate of 91% on Staphylcoccus aureus . This is an easy and inexpensive means of acquiring bostrycin from molasses and sugarcane.