Production of nisin from Lactococcus lactis in acid-whey with nutrient supplementation

The production of Nisin, an FDA-approved food preservative, was attempted by Lactococcus lactis subsp. lactis ATCC & REG; 11454 using the underutilized milk industry effluent, acid-whey, as a substrate. Nisin production was further improved by studying the effect of supplementation of nutrients and non-nutritional parameters. The addition of yeast extract (6% w/v) as nitrogen source and sucrose (4% w/v) as carbon source were found to be suitable nutrients for the maximum nisin production. The changes in the medium pH due to lactic acid accumulation during batch fermentation and its influence on the production of nisin were analyzed in the optimized whey medium (OWM). The production characteristics in OWM were further compared with the nisin production in MRS media. The influence of nisin as an inducer for its own production was also studied and found that the addition of nisin at 0.22 mg/ml promote the nisin production. The analysis of consumption of various metal ions present in the OWM during the nisin production was also analyzed, and found that the copper ions are the most consumed ion. The highest nisin yield of 2.6 x 10(5) AU/mL was obtained with OWM.

Automated summary

Nisin, an FDA-approved food preservative, was produced from underutilized milk industry effluent, acid-whey, by Lactococcus lactis subsp. lactis ATCC & REG; 11454. The addition of yeast extract (6% w/v) as nitrogen source and sucrose (4% w/v) as carbon source improved the production of Nisin. The optimized whey medium (OWM) showed better production characteristics compared to MRS media, and the addition of 0.22 mg/ml Nisin promoted its own production. Copper ions were found to be the most consumed metal ions during Nisin production in OWM. The highest yield of Nisin obtained was 2.6 x 10(5) AU/mL.