Optimisation of bacteriocin production of Lactococcus lactis subsp lactis MA23, a strain isolated from Boza

Akkoc N., Ghamat A., AKÇELİK M.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.64, no.3, pp.425-432, 2011 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 64 Issue: 3
  • Publication Date: 2011
  • Doi Number: 10.1111/j.1471-0307.2011.00671.x
  • Journal Name: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.425-432
  • Keywords: Bacteriocin, Lactobacillus lactis, Boza, Batch fermentation, ACID BACTERIA, NISIN PRODUCTION, GROWTH-CONDITIONS, PEDIOCOCCUS-ACIDILACTICI, BATCH FERMENTATIONS, PEDIOCIN PRODUCTION, TURKISH BEVERAGE, MILK, FOOD, MICROFLORA
  • Ankara University Affiliated: Yes

Abstract

Lactococcus lactis subsp. lactis MA23 produces a bacteriocin (6400 AU/mL) that inhibits the growth of many Gram-positive bacteria but is not active against Gram-negative bacteria. This bacteriocin inhibits growth of lactococcal strains that are producing nisin, lacticin or lactococcin suggesting it to be different from these bacteriocins. The nutritional requirements and optimal growth conditions for MA23 bacteriocin production were studied with fed-batch fermentations. The optimal pH, carbon source and nitrogen source for bacteriocin production were pH 6.5, sucrose (0.5%) and yeast extract (1%), respectively.