Enhancement of Nisin Production by Lactococcus lactis subsp. lactis.

Abstract

Lactococcus lactis subsp lactis BSA (L. lactis BSA) was isolated from a commercial fermented product (BSA Food Ingredients, Montreal, Canada) containing mixed bacteria that are used as starter for food fermentation. In order to increase the bacteriocin production by L. lactis BSA, different fermentation conditions were conducted. They included different volumetric combinations of two culture media (the Man, Rogosa and Sharpe (MRS) broth and skim milk), agitation level (0 and 100rpm) and concentration of commercial nisin (0, 0.15, and 0.30µg/ml) added into culture media as stimulant agent for nisin production. During fermentation, samples were collected and used for antibacterial evaluation against Lactobacillus sakei using agar diffusion assay. Results showed that medium containing 50% MRS broth and 50% skim milk gave better antibacterial activity as compared to other medium formulations. Agitation (100rpm) did not improve nisin production by L. lactis BSA. Adding 0.15µg/ml of nisin into the medium-containing 50% MRS broth and 50% skim milk caused the highest nisin activity of 18,820AU/ml as compared to other medium formulations. This activity was 4 and ~3 times higher than medium containing 100% MRS broth without added nisin (~4700AU/ml) and 100% MRS broth with 0.15µg/ml of added nisin (~6650AU/ml), respectively.