Journal article
Stimulation of Nisin production from whey by a mixed culture of Lactococcus lactis and Saccharomyces cerevisiae
Applied biochemistry and biotechnology, Vol.131(1-3), p.751
03/2006
Handle:
https://hdl.handle.net/2376/106931
PMID: 18563651
Abstract
The production of nisin, a natural food preservative, by Lactococcus lactis subsp. lactis (ATCC 11454) is associated with the simultaneous formation of lactic acid during fermentation in a whey-based medium. As a result of the low concentration and high separation cost of lactic acid, recovering lactic acid as a product may not be economical, but its removal from the fermentation broth is important because the accumulation of lactic acid inhibits nisin biosynthesis. In this study, lactic acid removal was accomplished by biological means. A mixed culture of L. lactis and Saccharomyces cerevisiae was established in order to stimulate the production of nisin via the in situ consumption of lactic acid by the yeast strain, which is capable of utilizing lactic acid as carbon source. The S. cerevisiae in the mixed culture did not compete with the nisin-producing bacteria because the yeast does not utilize lactose, the major carbohydrate in whey for bacterial growth and nisin production. The results showed that lactic acid produced by the bacteria was almost totally utilized by the yeast and the pH of the mixed culture could be maintained at around 6.0. Nisin production by the mixed culture system reached 150.3 mg/L, which was 0.85 times higher than that by a pure culture of L. lactis.
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Details
- Title
- Stimulation of Nisin production from whey by a mixed culture of Lactococcus lactis and Saccharomyces cerevisiae
- Creators
- Chuanbin Liu - Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USABo HuYan LiuShulin Chen
- Publication Details
- Applied biochemistry and biotechnology, Vol.131(1-3), p.751
- Academic Unit
- Biological Systems Engineering, Department of; Plant Pathology, Department of
- Publisher
- United States
- Identifiers
- 99900546886901842
- Language
- English
- Resource Type
- Journal article