Optimization of Nutritional Factors for Nisin yield Improvement by Lactococcus lactis E15 using Corn Steep Liquor Powder as Nitrogen Source

Xiaoyun Zhu

doi:10.19080/aibm.2017.02.555585

Abstract

Optimization of Nutritional Factors for Nisin yield Improvement by Lactococcus lactis E15 using Corn Steep Liquor Powder as Nitrogen Source

Highlights

Lactococcus lactis, formerly known as Streptococcus lactis [1], is a Gram-positive, facultatively anaerobe bacterium used extensively in the production of buttermilk and cheeses [2]
A primary metabolite produced during the growth of several L. lactis strains, is a polycyclic peptide bacteriocin composed of 34 amino acid residues [3,4]
12 experiments were designed to screen the significant factors of eight variables for nisin titer, and the results of the 2-level Plackett–Burman design (PBD) was illustrated in Table 2, which indicated that there was a wide variation of nisin titer from 1910 to 2906 IUml-1with the different levels of the components in the media

Summary

Introduction

Lactococcus lactis, formerly known as Streptococcus lactis [1], is a Gram-positive, facultatively anaerobe bacterium used extensively in the production of buttermilk and cheeses [2]. A primary metabolite produced during the growth of several L. lactis strains, is a polycyclic peptide bacteriocin composed of 34 amino acid residues [3,4]. It has long been viewed as an excellent bio preservative widely used in food industry, primarily in dairy products, meat products, and canned and other processed foods, because of its superior antimicrobial activity, and lack of toxicity and side effects [5,6]. Nisin emerges as a promising alternative in medical applications for bacterial infection in humans. A potent vaginal contraceptive has even been developed from nisin for future use in humans [12]

Methods

Results

Conclusion