Biotechnology for bacteriocin synthesis using photostimulation

Abstract

This article presents results of a study of the effect of blue color on the bacteriocin activity. It was revealed that photostimulation of Lactobacillus Lactis with light in the blue spectrum (435-470 nm) with a light flux intensity of 1800 mcd for 50-60 minutes positively affects the bacteriocin activity (increases by 60.1%), while titer of the Lactobacillus lactis is 2 times higher. It was found that it was in the first 18 hours that the irradiated samples had a greater difference in terms of activity and titers than unirradiated samples. Oxidative stress affects the culture’s viability, both in samples treated with blue light and in the untreated cultures. However, impact intensity on the treated cultures is weaker. These outcomes indicate the possibility of using blue light for stimulating bacteriocin biosynthesis in order to use it as a food additive for prolongation of shelf life of food products.

The use of biotechnological approaches to the production of meat products based on the introduction of resource-saving technologies

“…In this connection, it is necessary to search for fundamentally new approaches to the processing of secondary meat raw materials and obtaining food products that are safe for the consumer [11]. 1052 (2022) 012072 IOP Publishing doi:10.1088/1755-1315/1052/1/012072 2 Many authors [1][2][3][4][5][6][7][8] show the positive impact of biotechnological approaches to the modification of secondary resources of the livestock industry in order to increase their functionality and manufacturability. The technological impact of microorganisms is associated with the formation of metabolites with various activities, including organic acids, bacteriocins, enzymes that affect the formation of the flavor profile and functional and technological properties of raw materials and the finished product.…”