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

Liu, Wei; Zhou, Jingping; Tan, Fangdai; Yin, Haoyong; Yang, Chunyan; Lu, Ke

doi:10.1016/j.lwt.2021.111093

Cited by 5 publications

(3 citation statements)

References 36 publications

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“…It was confirmed that yeast can utilize the metabolic by-products of C. glutamicum, such as residual sugar metabolic intermediates, hetero-acids, and so on, to further improve the L-Ornithine production during the co-culture fermentation process [16]. In the latest report of nisin, the researchers co-cultured Saccharomyces cerevisiae with Lactococcus lactis to improve the production of nisin [17]. He et al enhanced cellulosic bioethanol fermentation by co-culture of Clostridium and Thermoanaerobacter spp.…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, it is necessary to find a new fermentation strategy to improve the industrial productivity of ε-PL. A co-culture fermentation strategy had been used in many food fields to improve the flavor of fermented food [13][14][15], and also to improve the production of products such as L-ornithine [16] and nisin [17]. However, there is no report about the production of ε-PL by co-culture fermentation.…”

Section: Introductionmentioning

confidence: 99%

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Improvement of ε-Poly-l-lysine Production by Co-Culture Fermentation Strategy

Pan

Zhang

et al. 2023

Fermentation

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ε-poly-l-lysine (ε-PL) has been routinely used as a natural and safe preservative for many years in the food industry. However, most existing production methods struggle to achieve low cost and high production simultaneously. In this work, we present a co-culture fermentation strategy to enhance ε-PL production. Specifically, we screened a strain from five different strains that could be co-cultured with Streptomyces albulus to raise the production of ε-PL. Subsequently, a single factor experiment and response surface design were used to optimize the conditions of co-culture fermentation to further improve the production of ε-PL. Moreover, the optimal fermentation process was successfully verified in a 2-L fermentor with fed batch fermentation. The production of ε-PL reached 27.07 ± 0.47 g/L by 144 h. Compared with single strain (S. albulus) fermentation, the production of ε-PL was increased by 31.47%. At the same time, the amount of bacteria increased by 19.62%, which means that the ε-PL synthesis ability of bacteria had been improved. All the obtained results showed great potential for co-culture fermentation in large-scale ε-PL production and provide a new fermentation strategy for ε-PL biosynthesis.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Improvement of ε-Poly-l-lysine Production by Co-Culture Fermentation Strategy

Pan

Zhang

et al. 2023

Fermentation

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“…However, the inducing mechanism of bacteriocin production when bacteriocin-producing strains co-culture with fungi remains unknown, especially for plantaricin. It has been reported that undissociated lactate and a low pH strongly inhibit the growth of Lactococcus lactis and lead to a low yield of nisin, while Kluyveromyces marxianus MS1 (Wardani et al, 2006), Yarrowia lipolytica ATCC 18942 (Ariana and Hamedi, 2017), and Saccharomyces cerevisiae W303-1A (Liu et al, 2021) could increase nisin production by consuming lactate. However, research involving a detailed mechanism at the gene level is still inadequate.…”

Section: Introductionmentioning

confidence: 99%

Bacteriocin production enhancing mechanism of Lactiplantibacillus paraplantarum RX-8 response to Wickerhamomyces anomalus Y-5 by transcriptomic and proteomic analyses

Nie

Zhu

et al. 2023

Front. Microbiol.

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Plantaricin is a kind of bacteriocin with broad-spectrum antibacterial activity on several food pathogens and spoilage microorganisms, showing potential in biopreservation applications. However, the low yield of plantaricin limits its industrialization. In this study, it was found that the co-culture of Wickerhamomyces anomalus Y-5 and Lactiplantibacillus paraplantarum RX-8 could enhance plantaricin production. To investigate the response of L. paraplantarum RX-8 facing W. anomalus Y-5 and understand the mechanisms activated when increasing plantaricin yield, comparative transcriptomic and proteomic analyses of L. paraplantarum RX-8 were performed in mono-culture and co-culture. The results showed that different genes and proteins in the phosphotransferase system (PTS) were improved and enhanced the uptake of certain sugars; the key enzyme activity in glycolysis was increased with the promotion of energy production; arginine biosynthesis was downregulated to increase glutamate mechanism and then promoted plantaricin yield; and the expression of several genes/proteins related to purine metabolism was downregulated and those related to pyrimidine metabolism was upregulated. Meanwhile, the increase of plantaricin synthesis by upregulation of plnABCDEF cluster expression under co-culture indicated that the PlnA-mediated quorum sensing (QS) system took part in the response mechanism of L. paraplantarum RX-8. However, the absence of AI-2 did not influence the inducing effect on plantaricin production. Mannose, galactose, and glutamate were critical metabolites and significantly simulate plantaricin production (p < 0.05). In summary, the findings provided new insights into the interaction between bacteriocin-inducing and bacteriocin-producing microorganisms, which may serve as a basis for further research into the detailed mechanism.

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