Culture medium of diluted skimmed milk for the production of nisin in batch cultivations

Arauz, Luciana Juncioni de; Jozala, Ângela Faustino; Baruque-Ramos, Júlia; Mazzola, Priscila Gava; Pessoa, Adalberto; Penna, Thereza Christina Vessoni

doi:10.1007/s13213-011-0278-6

Cited by 14 publications

(4 citation statements)

References 53 publications

(46 reference statements)

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“…Nisin activity was determined by agar diffusion assay, using L. sakei as nisin-sensitive microorganism. Serial dilutions of commercial nisin were utilized to construct the standard curve (10-10 5 Arbitrary Units (AU/mL)), as previously described elsewhere (Arauz et al, 2011). Briefly, L. sakei was grown in MRS broth (shaker, 100 rpm, 30 • C, 24 h); an aliquot from this culture was diluted in MRS agar and plated in Petri dishes (10 6 UFC/dish).…”

Section: Agar Diffusion Assay For Determination Of Nisin Activitymentioning

confidence: 99%

Low-cost purification of nisin from milk whey to a highly active product

Jozala

Novaes

Mazzola

et al. 2015

Food and Bioproducts Processing

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Nisin is a natural peptide used as a preservative in a variety of food products, in which it inhibits mainly Grampositive bacterial growth, including multidrug-resistant pathogens. However, its application range depends on the cost-effective production and purification of this molecule. Our group has previously produced nisin by Lactococcus lactis cultivation in milk whey, which is an industrial residue from dairy production. To our knowledge, no report used milk whey as a culture medium, although several investigators have purified nisin using different techniques. We thus aimed to establish a low-cost purification of nisin obtained by this process. Samples were diluted in ammonium sulphate, applied onto HIC columns (butyl sepharose CL 4B matrix), and eluted with Milli-Q water or PBS. Elution fractions were monitored for protein content and nisin antibacterial activity. Water elution resulted in purification factor values (270, commercial nisin; 775, nisin produced in-house) higher than those obtained with PBS elution.We concluded that purification of nisin does not require precipitation with ammonium sulphate, therefore allowing step/cost reduction. Moreover, purification from milk whey using HIC provides nisin with high activity and low salt content, which can further be applied to a variety of areas.

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Section: Agar Diffusion Assay For Determination Of Nisin Activitymentioning

confidence: 99%

Low-cost purification of nisin from milk whey to a highly active product

Jozala

Novaes

Mazzola

et al. 2015

Food and Bioproducts Processing

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“…In the present study, although the pH was below the ideal pH range for optimal cell growth, the growth rates of L. rhamnosus cultivated in MMW was higher than that in MRS broth. Arauz et al (2012) explained that LAB production is a meticulous process due to their nutrient demand. In laboratoryscale studies, LAB are usually grown in standard medium such as MRS broth, but the use of this medium in large scale becomes rather expensive.…”

Section: Resultsmentioning

confidence: 99%

Ability of a Lactobacillus rhamnosus strain cultured in milk whey based medium to bind aflatoxin B1

Campagnollo¹,

Franco²,

Rosim³

et al. 2014

Food Sci. Technol (Campinas)

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“…It is favored for its compatibility with both food and pharmaceutical products. It does not disrupt the normal gut microbiota, is non-toxic, preserves the appearance and taste of food, has thermal stability, and effectively inhibits the growth of many pathogenic microorganisms 40 . The ability of nisin to bind to cytoplasmic membranes is a significant contributor to its potent antibacterial activity against spore-forming Gram-positive bacteria.…”

Section: Introductionmentioning

confidence: 99%

Production and characterization of bacterial cellulose by Rhizobium sp. isolated from bean root

Almihyawi,

Musazade,

Alhussany

et al. 2024

Sci Rep

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Bacterial cellulose (BC) is a natural polymer renowned for its unique physicochemical and mechanical attributes, including notable water-holding capacity, crystallinity, and a pristine fiber network structure. While BC has broad applications spanning agriculture, industry, and medicine, its industrial utilization is hindered by production costs and yield limitations. In this study, Rhizobium sp. was isolated from bean roots and systematically assessed for BC synthesis under optimal conditions, with a comparative analysis against BC produced by Komagataeibacter hansenii. The study revealed that Rhizobium sp. exhibited optimal BC synthesis when supplied with a 1.5% glucose carbon source and a 0.15% yeast extract nitrogen source. Under static conditions at 30 °C and pH 6.5, the most favorable conditions for growth and BC production (2.5 g/L) were identified. Modifications were introduced using nisin to enhance BC properties, and the resulting BC-nisin composites were comprehensively characterized through various techniques, including FE-SEM, FTIR, porosity, swelling, filtration, and antibacterial activity assessments. The results demonstrated that BC produced by Rhizobium sp. displayed properties comparable to K. hansenii-produced BC. Furthermore, the BC-nisin composites exhibited remarkable inhibitory activity against Escherichia coli and Pseudomonas aeruginosa. This study contributes valuable insights into BC’s production, modification, and characterization utilizing Rhizobium sp., highlighting the exceptional properties that render it efficacious across diverse applications.

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Culture medium of diluted skimmed milk for the production of nisin in batch cultivations

Cited by 14 publications

References 53 publications

Low-cost purification of nisin from milk whey to a highly active product

Low-cost purification of nisin from milk whey to a highly active product

Ability of a Lactobacillus rhamnosus strain cultured in milk whey based medium to bind aflatoxin B1

Production and characterization of bacterial cellulose by Rhizobium sp. isolated from bean root

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