Nisin Production with Aspects on Its Practical Quantification

2019 ◽  
pp. 545-596
Author(s):  
Sunita Singh
Keyword(s):  
Nisin Production

scholarly journals Impact of Nisin and Nisin-Producing Lactococcus lactis ssp. lactis on Clostridium tyrobutyricum and Bacterial Ecosystem of Cheese Matrices

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 898
Author(s):  
Hebatoallah Hassan ◽  
Daniel St-Gelais ◽  
Ahmed Gomaa ◽  
Ismail Fliss
Keyword(s):  
Lactococcus Lactis ◽  
Cheddar Cheese ◽  
Economic Loss ◽  
Gas Production ◽  
Clostridium Tyrobutyricum ◽  
Nisin Production ◽  
Genus Clostridium ◽  
Milk Pasteurization ◽  
Cheese Slurry ◽  
Significant Economic Loss

Clostridium tyrobutyricum spores survive milk pasteurization and cause late blowing of cheeses and significant economic loss. The effectiveness of nisin-producing Lactococcus lactis ssp. lactis 32 as a protective strain for control the C. tyrobutyricum growth in Cheddar cheese slurry was compared to that of encapsulated nisin-A. The encapsulated nisin was more effective, with 1.0 log10 reductions of viable spores after one week at 30 °C and 4 °C. Spores were not detected for three weeks at 4 °C in cheese slurry made with 1.3% salt, or during week 2 with 2% salt. Gas production was observed after one week at 30 °C only in the control slurry made with 1.3% salt. In slurry made with the protective strain, the reduction in C. tyrobutyricum count was 0.6 log10 in the second week at 4 °C with both salt concentration. At 4 °C, nisin production started in week 2 and reached 97 µg/g after four weeks. Metabarcoding analysis targeting the sequencing of 16S rRNA revealed that the genus Lactococcus dominated for four weeks at 4 °C. In cheese slurry made with 2% salt, the relative abundance of the genus Clostridium decreased significantly in the presence of nisin or the protective strain. The results indicated that both strategies are able to control the growth of Clostridium development in Cheddar cheese slurries.

Improvement of nisin production by using the integration strategy of co-cultivation fermentation, foam fractionation and pervaporation

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111093
Author(s):  
Wei Liu ◽  
Jingping Zhou ◽  
Fangdai Tan ◽  
Hao Yin ◽  
Chunyan Yang ◽  
...  
Keyword(s):  
Foam Fractionation ◽  
Nisin Production ◽  
Integration Strategy

scholarly journals Studies on Nisin Production by Isolated Lactobacillus Species in Aqueous Two-phase System

2007 ◽  
Vol 6 (1) ◽  
pp. 69-80
Author(s):  
Namita Singh ◽  
S. K. Mandal
Keyword(s):  
Carbon Source ◽  
Submerged Fermentation ◽  
Biomass Yield ◽  
Cheese Whey ◽  
Maximum Yield ◽  
Lactobacillus Species ◽  
Phase System ◽  
Two Phase ◽  
Nisin Production ◽  
Aqueous Two Phase System

Isolated lactobacillus sp.(from cheese whey) was examined for its ability to produce bacteriocin like nisin in submerged fermentation and aqueous two-phase system(ATPS) at pH 6.5, 30.C for 18 h fermentation using M17S medium with 5%(v/v) inoculum and the nisin yields were obtained 4500 IU/ml and 20216 IU/ml where as biomass yield obtained 19.55 mg/ml and 31.88 mg/ml respectively.The maximum yield of nisin (24800 IU/ml) and biomass (22.49 mg/ml) were obtained in ATPS (28% PEG 6000 and 4% MgSO4.7H20 with 5-times concentrated M17 medium containing 0.5% lactose as carbon source) under similar conditions.

Continuous nisin production in laboratory media and whey permeate by immobilized Lactococcus lactis

2005 ◽  
Vol 40 (1) ◽  
pp. 13-24 ◽  
Author(s):  
Xia Liu ◽  
Yoon-Kyung Chung ◽  
Shang-Tian Yang ◽  
Ahmed E. Yousef
Keyword(s):  
Lactococcus Lactis ◽  
Nisin Production ◽  
Whey Permeate
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