Optimization of Nisin Production by Lactococcus lactis UQ2 Using Supplemented Whey as Alternative Culture Medium

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.

Download Full-text

Formulation of an Alternative Culture Medium forArthrospira maxima(Spirulina) Based on “Tequesquite,” a Traditional Mineral Resource

Journal of the World Aquaculture Society ◽

10.1111/jwas.12362 ◽

2016 ◽

Vol 48 (6) ◽

pp. 887-897 ◽

Cited By ~ 2

Author(s):

Fernando Martínez-Jerónimo ◽

Dante Ivo Flores-Hernández ◽

Juvencio Galindez-Mayer

Keyword(s):

Mineral Resource ◽

Culture Medium ◽

Alternative Culture

Download Full-text

Influence of the phosphorus and nitrogen source on nisin production in Lactococcus lactis subsp. lactis batch fermentations using a complex medium

Applied Microbiology and Biotechnology ◽

10.1007/bf00170422 ◽

1993 ◽

Vol 40 (1) ◽

pp. 17-22 ◽

Cited By ~ 75

Author(s):

Luc De Vuyst ◽

Erick J. Vandamme

Keyword(s):

Nitrogen Source ◽

Lactococcus Lactis ◽

Complex Medium ◽

Nisin Production ◽

Lactococcus Lactis Subsp

Download Full-text

The effects of Lactococcus lactis subsp. lactis and its supernatant on some bacteriological and sensory values in Rainbow trout (Onchorhynchus mykiss) fillets

Microbiology Research ◽

10.4081/mr.2018.7431 ◽

2018 ◽

Vol 9 (1) ◽

Author(s):

Asad Abbaspour Anbi ◽

Vadood Razavilar ◽

Moslem Neyriz Naghadehi ◽

Masoud Seidgar ◽

Ali Nekuiefard ◽

...

Keyword(s):

Rainbow Trout ◽

Lactococcus Lactis ◽

Storage Time ◽

Culture Medium ◽

Live Cells ◽

Human Consumption ◽

Lactococcus Lactis Subsp ◽

Live Bacteria ◽

And Control ◽

Control Samples

Lactic Acid Bacteria (LAB) have a great potential as bio-preservatives. The live cells and supernatant Lactococcus lactis subsp. lactis induced bacteriological changes in Onchorhynchus mykiss fillet by spray and immersion methods was studied during vacuum- packaged storage at 4 °C for 15 days. 40 kg of O. mykiss were prepared from a culture farm in Oshnavieh (Northwest Iran) and 112 fillet samples (100g) were prepared by aseptic method. L. lactis subsp. lactis (PTCC1336) bacteria was cultured in MRS culture medium. Its supernatant (2%, 4%) was extracted and 106 CFUml-1 dilutions of LAB were prepared and tested on the fillets to enhance their shelf life. All samples were evaluated regarding to growth of psychrotrophic, psychrophilic, mesophilic bacteria, molds and yeasts. Four characteristics including of odor, flavor, texture and color of fillets after and before cooking were evaluated for sensory analysis on days 1, 5, 10 and 15 and compared with control samples. The 4% supernatant and live bacteria were more effective than that of 2% and control (P<0.05). The amounts of corrosive bacteria in 4% and live cells in storage time were less than human consumption limits (7log CFUg-1), whereas in control and 2% supernatant treatments were more than that limits. The results showed that increasing the percentage of supernatant was more effective on bacteriologic factors and enhanced sensory characteristics of rainbow trout fillets (P<0.05).

Download Full-text