Production of bacteriocin from whey permeate by fermentation with lactic acid bacteria
1998
Lacroix, C. (Universite Laval, Quebec, Qc (Canada). Dairy Research Centre STELA)
Within the last 15 years, there has been a marked renewal of interest in microbial metabolites that possess antagonistic activities toward spoilage and pathogenic microorganisms in foods. Bacteriocins are proteinaceous antimicrobial compounds with bactericidal or bacteriostatic activity against strains and species that are usually related to the producing strains. Although a number of bacteriocins have been identified from many species of lactic acid bacteria, only nisin A is produced commercially by microbial fermentation of milk. Nisin A is used in various food applications in more than 40 countries for its inhibition activity against the majority of Gram-positive bacteria, including pathogenic Listeria sp. and Staphylococcus aureus, and spores of Clostridia sp. and Bacilli sp. Conventional fermentation technology is largely limited, however, by low production rates and low product concentrations. Therefore, one objective of our research in the field of lactic acid bacteria bacteriocins was to produce high levels of nisin in a supplemented whey permeate medium by optimizing fermentation conditions and testing new fermentation strategies, including the use of immobilized cells.
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