Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.
Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.
Mol Biotechnol. 2023 Jun;65(6):861-870. doi: 10.1007/s12033-022-00584-z. Epub 2022 Oct 23.
There is an increasing demand for natural food preservatives due to consumers' concern on the negative effects of chemical preservatives in food products. Nisin (bacteriocin) is an effective food biopreservative that has been approved globally. However, its low yield proves to be a limiting factor and must be addressed to meet the increasingly high demand from the food industry. The present work thus investigated the effects of individual and combined fermentation factors on Lactococcus lactis ATCC 11454 growth and nisin activity using the one-factor-at-a-time (OFAT) method. The level of each factor that gave the highest nisin production was then selected and combined to further improve its activity. The best combined conditions for highest cell growth and nisin activity were 30 °C, pH 6.0, and mild agitation with the addition of 1.0% w/v glucose, 1.0% w/v skim milk, and 0.5% v/v Tween 20. This increased nisin production by 22.7% as compared to control (basic condition). The present work provided critical information on the relationship between fermentation conditions, growth, and nisin activity of L. lactis ATCC 11454 that could be explored to understand the potential and limitation of the strain. This fermentation strategy can also serve as a benchmark to further enhance the production of bacteriocin or other biopreservative compounds.
由于消费者关注食品产品中化学防腐剂的负面影响，因此对天然食品防腐剂的需求日益增加。乳链菌肽（细菌素）是一种有效的食品生物防腐剂，已在全球范围内获得批准。然而，其低产量被证明是一个限制因素，必须加以解决，以满足食品工业日益增长的高需求。因此，本工作采用单因素法（OFAT）研究了单个和组合发酵因素对乳球菌乳亚种 ATCC 11454 生长和乳链菌肽活性的影响。然后选择产生最高乳链菌肽产量的每个因素的水平并将其组合以进一步提高其活性。最高细胞生长和乳链菌肽活性的最佳组合条件为 30°C、pH6.0 和温和搅拌，添加 1.0%w/v 葡萄糖、1.0%w/v 脱脂乳和 0.5%v/v Tween 20。与对照（基础条件）相比，这将乳链菌肽产量提高了 22.7%。本工作提供了关于乳球菌乳亚种 ATCC 11454 发酵条件、生长和乳链菌肽活性之间关系的关键信息，可用于了解该菌株的潜力和局限性。这种发酵策略也可以作为进一步提高细菌素或其他生物防腐剂化合物产量的基准。
