Production and Characterization of Nisin-Like Peptide Produced by a Strain of Lactococcus lactis Isolated from Fermented Milk

Mitra, Suranjita; Chakrabartty, P. K.; Biswas, Swadesh Ranjan

doi:10.1007/s00284-005-4545-2

Cited by 26 publications

(24 citation statements)

References 19 publications

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“…Among all, several strains of Lactococcus lactis subsp lactis produced nisin with desirable stability and a broad spectrum of activity not only against closely related species but also towards some food-borne pathogens such as Listeria monocytogenes. Nisin has been approved as a GRAS food preservative and became as the most widely studied bacteriocin (1,10,20).…”

Section: Introductionmentioning

confidence: 99%

An evaluation and partial characterization of a bacteriocin produced by Lactococcus lactis subsp lactis ST1 isolated from goat milk

Taheri¹,

Samadi²,

Ehsani³

et al. 2012

Braz. J. Microbiol.

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A bacteriocin-like inhibitory substance producing Lactococcus lactis subsp lactis strain, ST1, isolated from goat milk of Iranian origin and with broad spectrum of activity and desirable technical properties was used for evaluating some futures of bacteriocin inhibitory activity. Cell growth and bacteriocin production studies were carried out in MRS medium incubated statically under uncontrolled pH condition. The antibacterial activity presented a primary metabolite pattern and showed a rapid decrease at the stationary phase.Microaerobiosis and capnophily growth conditions resulted in higher bacteriocin production while aerobiosis showed negative effect on both cell growth and bacteriocin production. Bacteriocin production, on the other hand, was favored in MRS broth (pH; 6.5) inoculated with 0.1 ml l -1 fresh culture when incubation was carried out at 30 °C. This indicated that the conditions resulted in higher levels of growth were frequently favoring bacteriocin production by ST1 as well. Decrease in activity, at the stationary growth phase, was much pronounced in favored growth condition. Nutrient depletion, deferent effect of low pH on bacteriocin production and/or protein degradation seemed more responsible for this phenomenon.The study also provided further data on new method for bacteriocin release from the cell wall of producer. It was clearly shown that both heating and ultrasound shock for 5 min at pH 2 could increase bacteriocin activity significantly. The release was more pronounced in the presence of 0.5% Tween80.

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Section: Introductionmentioning

confidence: 99%

An evaluation and partial characterization of a bacteriocin produced by Lactococcus lactis subsp lactis ST1 isolated from goat milk

Taheri¹,

Samadi²,

Ehsani³

et al. 2012

Braz. J. Microbiol.

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“…Several culture media were designed to optimize both responses under evaluation, lowering the cost of growth medium (around 25-40%) when comparing with standard MRS and LAPTg broths. Other non-standard culture media containing conventional ingredients were employed to study the growth and bacteriocin production of different LAB, which were compared with our results ( [3,24], similar to the media proposed in this work ( Table 4). The reduction of the culture media cost obtained from our results is adequate for their application in the industrial production of microorganisms and bacteriocins.…”

Section: Discussionmentioning

confidence: 84%

Optimization of Low-Cost Culture Media for the Production of Biomass and Bacteriocin by a Urogenital Lactobacillus salivarius Strain

Tomás

Bru

Wiese

et al. 2010

Probiotics & Antimicro. Prot.

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The aim of this work was to formulate a culture medium of lower cost than conventional laboratory media, in order to simultaneously obtain high amounts of both biomass and bacteriocin of vaginal Lactobacillus salivarius CRL 1328. The growth assays under different culture conditions were performed by using a 2(8-2) central composite experimental design, with a central point and sixteen additional points. The factors taken into consideration were glucose, lactose, yeast extract, tryptone, ammonium citrate, sodium acetate, MgSO4 and MnSO4. The simultaneous presence of a carbon source (mainly glucose), a nitrogen source (mainly yeast extract) and salts (mainly MnSO4, MgSO4 and sodium acetate) allowed the highest cell biomass and bacteriocin levels to be reached in the experimental design. Through the application of the desirability function, several optimal medium compositions to achieve efficient production of biomass and bacteriocin were predicted. The optimized growth media allow a cost reduction of around 25 to 40% compared with conventional broths. The results obtained represent an advance in the search of the most suitable strategies for the production of bioactive compounds for pharmaceutical products to prevent or treat female urogenital infections.

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“…Nevertheless, the yield was compared to be lower than in cultures started with an initial pH of 11.0 with maltose as the carbon source. We previously reported that L. lactis strain W8 could also grow and produce bacteriocin in a medium with an initial pH of 11.0 [30]. The strain W8 was distinguishable from the strain CM1 based on 16S rDNA sequences, biochemical properties, antibacterial activities, and the stability of the bacteriocins.…”

Section: Discussionmentioning

confidence: 99%

“…However, P. acidilactici F + resistant to nisin of L. lactis ATCC 11454 was sensitive to bacteriocin of the strain CM1. Geobacillus thermoleovorans and P. putida were resistant to the bacteriocin of CM1 but were sensitive to that of the strain W8 [30]. It was reported that both nisin A and nisin Z retained their antibacterial activity after treatment with tyrpsin [38,39], whereas nisin Z of CM1 was sensitive to trypsin.…”

Section: Discussionmentioning

confidence: 99%

Production of Nisin Z by Lactococcus lactis Isolated from Dahi

Mitra

Chakrabartty

Biswas

2007

Appl Biochem Biotechnol

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Lactococcus lactis CM1, an isolate from homemade "Dahi," a traditional fermented milk from India, used maltose as carbon source to produce a high level of bacteriocin. The bacterial cell mass and the bacteriocin production correlated with the initial pH of the medium and were highest when the initial pH was 11.0. The level of bacteriocin reached its peak at the late log phase with concomitant reduction of culture pH to 4.2, regardless of the initial pH of the medium. A combination of maltose and an initial medium pH of 11 resulted in the highest bacteriocin production. The antibacterial spectrum of the bacteriocin was closely similar to that of nisin and it inhibited a number of food spoilage and pathogenic bacteria. Upon sodium dodecyl sulfate polyacrylamide gel electrophoresis, the compound migrated close to the position of nisin (3.5 kDa). However, it had higher stability than nisin at a wide range of pH and temperature. PCR amplification using nisin gene-specific primers and sequencing of the amplified DNA revealed the structural gene for the bacteriocin to be identical to that of nisZ.

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Production and Characterization of Nisin-Like Peptide Produced by a Strain of Lactococcus lactis Isolated from Fermented Milk

Cited by 26 publications

References 19 publications

An evaluation and partial characterization of a bacteriocin produced by Lactococcus lactis subsp lactis ST1 isolated from goat milk

An evaluation and partial characterization of a bacteriocin produced by Lactococcus lactis subsp lactis ST1 isolated from goat milk

Optimization of Low-Cost Culture Media for the Production of Biomass and Bacteriocin by a Urogenital Lactobacillus salivarius Strain

Production of Nisin Z by Lactococcus lactis Isolated from Dahi

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