Physiochemical parameters optimization for enhanced nisin production by Lactococcus lactis (MTCC 440)

Mall, Puspadhwaja; Mohanty, Bijay Kumar; Patankar, Dhananjay; Mody, Rustom; Tunga, Rashbehari

doi:10.1590/s1516-89132010000100025

Cited by 12 publications

(4 citation statements)

References 11 publications

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“…2). The decrease in the pH with decreased buffering capacity of the medium also was observed by Mall et al (2010). For the same storage period (Fig.…”

Section: Evaluation Of the Stability Ph And Aciditysupporting

confidence: 63%

Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture

Baú

García

Ida

2014

Braz. arch. biol. technol.

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“…2). The decrease in the pH with decreased buffering capacity of the medium also was observed by Mall et al (2010). For the same storage period (Fig.…”

Section: Evaluation Of the Stability Ph And Aciditysupporting

confidence: 63%

Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture

Baú

García

Ida

2014

Braz. arch. biol. technol.

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“…Nisin production by lactic acid bacteria is known to be temperature dependent. Mall et al investigated the influence of various parameters on L. lactis growth in broth to enhance nisin production . They found that nisin production was affected by temperature, with maximum nisin production at 30°C.…”

Section: Resultsmentioning

confidence: 99%

A multi‐scale analysis of the effect of complex viscoelastic models on Listeria dynamics and adaptation in co‐culture systems

et al. 2019

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Natural antimicrobials are of interest to replace traditional food decontamination methods: they are milder and maintain desirable sensory characteristics. However, efficacy can be affected by food structure/composition, thus structural effects in a co-culture pathogen/microflora system are investigated. Listeria was grown planktonically (liquid broth) or on a biphasic viscoelastic system, in monoculture with/without artificial nisin, or in co-culture with Lactococcus lactis (nisin/non-nisin producing). Microbial growth kinetics were monitored and advanced microscopy techniques were utilized to quantify cellular interactions and spatial organization. Microstructural effects are observed on the kinetics, with differences in monoculture/co-culture. Significant microscopic differences are observed in spatial organization and colony size. We are the first to observe changing growth location for all species in monoculture/co-culture, with differences in colony size/organization through stationary phase. This study provides insight into the environmental stress response/adaptation of Listeria grown on structured systems in response to L. lactis and natural antimicrobials.

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“…Optimum cell growth temperature promotes cell growth and thus the optimum yield of nisin. Under normal conditions, the optimal production temperature of nisin is 30 °C, while the biomass yield is increased at 37 °C (Mall et al., 2010). The optimum temperature for growth and bacteriocin production of various LAB strains was significantly correlated with strains (Abbasiliasi et al ., 2017).…”

Section: Optimization Of Nisin Productionmentioning

confidence: 99%

Synthesis, high yield strategy and application of nisin: A review

Wang

Sheng

Huang

et al. 2023

Int J of Food Sci Tech

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Nisin is a peptide with antibacterial activity against a variety of pathogens. It was originally obtained from a Lactococcus lactis. It is classified as a class I bacteriocin, as it is synthesised by ribosomes and post-translationally modified. It has been studied extensively and has a wide range of applications in the food industry, biomedicine, veterinary, and research fields. It is approved as a food preservative by the Food and Agriculture Organization (FAO). What's more, nisin, the only antimicrobial peptide that has generally considered as safe (GRAS) status from both World Health Organization (WHO) and Food and Drug Administration (FDA), has the potential to become an important natural antibiotic as bacteria become more resistant to traditional antibiotics. However, nisin purified from biological sources usually results in low yields and high production costs, limiting industrial-scale manufacturing and application in other fields. Hence, more methods need to be used to optimise the production of nisin. Therefore, this paper aimed to understand the structure and biosynthesis mechanism of nisin and to summarise the innovative methods for increasing the production of nisin using biosynthesis regulation.

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Physiochemical parameters optimization for enhanced nisin production by Lactococcus lactis (MTCC 440)

Cited by 12 publications

References 11 publications

Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture

Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture

A multi‐scale analysis of the effect of complex viscoelastic models on Listeria dynamics and adaptation in co‐culture systems

Synthesis, high yield strategy and application of nisin: A review

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