Journal
PROBIOTICS AND ANTIMICROBIAL PROTEINS
Volume 8, Issue 3, Pages 170-175Publisher
SPRINGER
DOI: 10.1007/s12602-016-9216-z
Keywords
Lactococcus lactis; Nisin; MRS broth; Skim milk; Agitation
Categories
Funding
- Natural Sciences and Engineering Research Council of Canada (NSERC)
- BSA Food Ingredients s.e.c/l.p (Montreal, Qc, Canada)
- NSERC
- Fond de Recherche sur la Nature et les Technologies (FQRNT)
- BSA Food Ingredients s.e.c/l.p
- Armand-Frappier Foundation
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Lactococcus lactis subsp lactis BSA (L. lactis BSA) was isolated from a commercial fermented product (BSA Food Ingredients, Montreal, Canada) containing mixed bacteria that are used as starter for food fermentation. In order to increase the bacteriocin production by L. lactis BSA, different fermentation conditions were conducted. They included different volumetric combinations of two culture media (the Man, Rogosa and Sharpe (MRS) broth and skim milk), agitation level (0 and 100 rpm) and concentration of commercial nisin (0, 0.15, and 0.30 mu g/ ml) added into culture media as stimulant agent for nisin production. During fermentation, samples were collected and used for antibacterial evaluation against Lactobacillus sakei using agar diffusion assay. Results showed that medium containing 50 % MRS broth and 50 % skim milk gave better antibacterial activity as compared to other medium formulations. Agitation (100 rpm) did not improve nisin production by L. lactis BSA. Adding 0.15 mu g/ml of nisin into the medium-containing 50 % MRS broth and 50 % skim milk caused the highest nisin activity of 18,820 AU/ml as compared to other medium formulations. This activity was 4 and similar to 3 times higher than medium containing 100 % MRS broth without added nisin (similar to 4700 AU/ml) and 100 % MRS broth with 0.15 lg/ml of added nisin (similar to 6650 AU/ml), respectively.
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