Nutritional factors affecting the production of two bacteriocins from lactic acid bacteria on whey

• Published in: International journal of food microbiology 2001-11, Vol.70 (3), p.267-281
• Main Authors: Guerra, Nelson P, Rua, M.Luisa, Pastrana, Lorenzo
• Format: Article
• Language: English
• Subjects: Bacteriocins; Bacteriocins - biosynthesis; Biological and medical sciences; Biotechnology; Culture Media - chemistry; Fermentation; Food industries; Food processing; Fundamental and applied biological sciences. Psychology; Hydrogen-Ion Concentration; Industrial applications and implications. Economical aspects; Lactococcus lactis; Lactococcus lactis - metabolism; Milk and cheese industries. Ice creams; Milk Proteins; Nisin; Nisin - biosynthesis; Pediocin; Pediococcus - metabolism; Pediococcus acidilactici; Time Factors; Whey; Whey Proteins
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/S0168-1605(01)00551-7

The ability of Lactococcus lactis subsp. lactis CECT 539 and Pediococcus acidilactici NRRL B-5627 to produce bacteriocins on both diluted and concentrated whey was investigated in batch fermentations. Both strains produced the higher amounts of biomass and bacteriocin titres on diluted whey. Luedeking and Piret expression was able to model the production of nisin, which was produced as a primary metabolite on both culture media. However, the pediocin production could not be typified in any case due to the negligible growth of P. acidilactici. Although the whey supported the growth and bacteriocin production by the two strains, both biomass and bacteriocin productions were lower than those obtained on MRS broth. The effect of total sugar, nitrogen, phosphorous and buffer concentrations on the production of nisin and pediocin was studied in diluted whey using factorial experiments and empirical modelling. The production of nisin was greatly inhibited by the increase in nitrogen, buffer, and to a lesser extent, sugar concentration in the medium, nevertheless, the used phosphorous source produced a light stimulatory effect on bacteriocin synthesis. In addition, the growth of Lc 1.04 was mainly affected by the nitrogen source used. On the other hand, pediocin was inhibited by the increase in buffer, phosphorous, and to a lesser degree, by the sugar and nitrogen concentration. The inhibitory activity of pediocin disappeared almost totally after 15 min of treatment with trypsin, papain, subtilisin and pepsin. The activity of nisin was drastically reduced by treatment with trypsin, subtilisin and pepsin. Nevertheless, 50% of the initial activity was retained when nisin was treated with papain. Both bacteriocins showed the highest heat stability at acidic pH and short incubation times.