Abstract
Pentocin 31-1 was produced by Lactobacillus pentosus 31-1, isolated from the traditional Chinese fermented Xuan-Wei Ham. The wide range of antimicrobial activity especially toListeria spp showed its potential use as food preservative. The study of pentocin 31-1 production was carried out in repeated batch cell recycle fermentations in 5 L bioreactor and up to 50 L pilot bioreactor. Batch fermentation of L. pentosus 31-1 gave bacteriocin production and productivity of 1395.3 IU/mL and 66.4 IU/(mL h), respectively. The higher bacteriocin production (2186.2 and 2004.5 IU/mL, respectively) and productivity (260.7 and 237.4 IU/(mL h), respectively) was measured in repeated batch cell recycle fermentations in 5 and 50 L bioreactors. Biomass (4.8 and 5.8 g/L, respectively) were also increased with repeated batch cell recycle fermentations in 5 and 50 L bioreactors, which were equivalent to 1.48-and 1.8-fold increases compared with the biomass (3.2 g/L) obtained from batch fermentation. Fermentations were successfully scaled up from 5 to 50 L because there were no significant differences (p<0.05) in production and productivity of bacteriocin between the two volumes by using the same strain and fermentation conditions. These results suggest a reasonable solution to develop large-scale production of both pentocin 31-1 and L. pentosus 31-1 in food industry. Key words: Lactobacillus pentosus 31-1, Pentocin 31-1 production, repeated batch, cell recycle, scale-up, fermentation.
Highlights
Bacteriocins are ribosomally synthesized peptides with a bactericidal activity against closely related bacteria and other bacteria of health or spoilage significance (Jack et al, 1995; Cleveland et al, 2001)
Pentocin 31-1, a class IIa bacteriocin produced by Lactobacillus pentosus 31-1, was isolated from the traditional China fermented Xuan-Wei Ham and has a wide range of antimicrobial activity against both Grampositive and Gram-negative bacteria, including Listeria spp., Staphylococcus spp., Bacillus spp., Lactobacillus spp., Streptococcus spp., Pediococcus spp., and Escherichia spp. (Liu et al, 2008)
Lactose consumption was initiated after 4 h and led to biosynthesis of lactic acid, which accumulated at 4.9 g/L at the end of the fermentation
Summary
Bacteriocins are ribosomally synthesized peptides with a bactericidal activity against closely related bacteria and other bacteria of health or spoilage significance (Jack et al, 1995; Cleveland et al, 2001). Pentocin 31-1, a class IIa bacteriocin produced by Lactobacillus pentosus 31-1, was isolated from the traditional China fermented Xuan-Wei Ham and has a wide range of antimicrobial activity against both Grampositive and Gram-negative bacteria, including Listeria spp., Staphylococcus spp., Bacillus spp., Lactobacillus spp., Streptococcus spp., Pediococcus spp., and Escherichia spp. The pH-resistant and heatstable characteristics of pentocin 31-1 showed its wide potential use as food preservative (Liu et al, 2008). Pentocin 31-1 has been shown to extend shelf life of chillstored nonvacuum-tray-packaged meat, and the bacteriocin-producing strain L. pentocus 31-1 has been considered as a novel functional starter culture or coculture for sausage fermentation (Liu et al, 2010; Zhang et al, 2010). Based on the previous study, both of the use of bacteriocin and the producer strain are of particular interest to the food industry since they may help to ensure the microbial safety of the food products
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