Influence of Culture Conditions and Medium Compositions on the Production of Bacteriocin-Like Inhibitory Substances by <i>Lactococcus lactis</i> Gh1
Antibacterial peptides or bacteriocins produced by many strains of lactic acid bacteria have been used as food preservatives for many years without any known adverse effects. Bacteriocin titres can be modified by altering the physiological and nutritional factors of the producing bacterium to improv...
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MDPI AG
2020-09-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/8/10/1454 |
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| author | Roslina Jawan Sahar Abbasiliasi Joo Shun Tan Shuhaimi Mustafa Murni Halim Arbakariya B. Ariff |
| author_facet | Roslina Jawan Sahar Abbasiliasi Joo Shun Tan Shuhaimi Mustafa Murni Halim Arbakariya B. Ariff |
| author_sort | Roslina Jawan |
| collection | DOAJ |
| description | Antibacterial peptides or bacteriocins produced by many strains of lactic acid bacteria have been used as food preservatives for many years without any known adverse effects. Bacteriocin titres can be modified by altering the physiological and nutritional factors of the producing bacterium to improve the production in terms of yield and productivity. The effects of culture conditions (initial pH, inoculum age and inoculum size) and medium compositions (organic and inorganic nitrogen sources; carbon sources) were assessed for the production of bacteriocin-like inhibitory substances (BLIS) by <i>Lactococcus lactis</i> Gh1 in shake flask cultures. An inoculum of the mid-exponential phase culture at 1% (<i>v</i>/<i>v</i>) was the optimal age and size, while initial pH of culture media at alkaline and acidic state did not show a significant impact on BLIS secretion. Organic nitrogen sources were more favourable for BLIS production compared to inorganic sources. Production of BLIS by <i>L. lactis</i> Gh1 in soytone was 1.28-times higher as compared to that of organic nitrogen sources ((NH<sub>4</sub>)2SO<sub>4</sub>). The highest cell concentration (X<sub>mX</sub> = 0.69 ± 0.026 g·L<sup>−1</sup>) and specific growth rate (μ<sub>max</sub> = 0.14 h<sup>−1</sup>) were also observed in cultivation using soytone. By replacing carbon sources with fructose, BLIS production was increased up to 34.94% compared to BHI medium, which gave the biomass cell concentration and specific growth rate of 0.66 ± 0.002 g·L<sup>−1</sup> and 0.11 h<sup>−1</sup>, respectively. It can be concluded that the fermentation factors have pronounced influences on the growth of <i>L. lactis</i> Gh1 and BLIS production. Results from this study could be used for subsequent application in process design and optimisation for improving BLIS production by <i>L. lactis</i> Gh1 at larger scale. |
| first_indexed | 2024-03-10T16:08:09Z |
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| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-10T16:08:09Z |
| publishDate | 2020-09-01 |
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| spelling | doaj.art-d8a497671d8a45c7af2c83a1e91affd92023-11-20T14:44:11ZengMDPI AGMicroorganisms2076-26072020-09-01810145410.3390/microorganisms8101454Influence of Culture Conditions and Medium Compositions on the Production of Bacteriocin-Like Inhibitory Substances by <i>Lactococcus lactis</i> Gh1Roslina Jawan0Sahar Abbasiliasi1Joo Shun Tan2Shuhaimi Mustafa3Murni Halim4Arbakariya B. Ariff5Bioprocessing and Biomanufacturing Research Centre, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, MalaysiaHalal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, MalaysiaBioprocess Technology, School of Industrial Technology, Universiti Sains Malaysia, Gelugor 11800, MalaysiaHalal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, MalaysiaBioprocessing and Biomanufacturing Research Centre, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, MalaysiaBioprocessing and Biomanufacturing Research Centre, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, MalaysiaAntibacterial peptides or bacteriocins produced by many strains of lactic acid bacteria have been used as food preservatives for many years without any known adverse effects. Bacteriocin titres can be modified by altering the physiological and nutritional factors of the producing bacterium to improve the production in terms of yield and productivity. The effects of culture conditions (initial pH, inoculum age and inoculum size) and medium compositions (organic and inorganic nitrogen sources; carbon sources) were assessed for the production of bacteriocin-like inhibitory substances (BLIS) by <i>Lactococcus lactis</i> Gh1 in shake flask cultures. An inoculum of the mid-exponential phase culture at 1% (<i>v</i>/<i>v</i>) was the optimal age and size, while initial pH of culture media at alkaline and acidic state did not show a significant impact on BLIS secretion. Organic nitrogen sources were more favourable for BLIS production compared to inorganic sources. Production of BLIS by <i>L. lactis</i> Gh1 in soytone was 1.28-times higher as compared to that of organic nitrogen sources ((NH<sub>4</sub>)2SO<sub>4</sub>). The highest cell concentration (X<sub>mX</sub> = 0.69 ± 0.026 g·L<sup>−1</sup>) and specific growth rate (μ<sub>max</sub> = 0.14 h<sup>−1</sup>) were also observed in cultivation using soytone. By replacing carbon sources with fructose, BLIS production was increased up to 34.94% compared to BHI medium, which gave the biomass cell concentration and specific growth rate of 0.66 ± 0.002 g·L<sup>−1</sup> and 0.11 h<sup>−1</sup>, respectively. It can be concluded that the fermentation factors have pronounced influences on the growth of <i>L. lactis</i> Gh1 and BLIS production. Results from this study could be used for subsequent application in process design and optimisation for improving BLIS production by <i>L. lactis</i> Gh1 at larger scale.https://www.mdpi.com/2076-2607/8/10/1454fermentation<i>Lactococcus lactis</i>bacteriocinculture conditionsmedium compositions |
| spellingShingle | Roslina Jawan Sahar Abbasiliasi Joo Shun Tan Shuhaimi Mustafa Murni Halim Arbakariya B. Ariff Influence of Culture Conditions and Medium Compositions on the Production of Bacteriocin-Like Inhibitory Substances by <i>Lactococcus lactis</i> Gh1 Microorganisms fermentation <i>Lactococcus lactis</i> bacteriocin culture conditions medium compositions |
| title | Influence of Culture Conditions and Medium Compositions on the Production of Bacteriocin-Like Inhibitory Substances by <i>Lactococcus lactis</i> Gh1 |
| title_full | Influence of Culture Conditions and Medium Compositions on the Production of Bacteriocin-Like Inhibitory Substances by <i>Lactococcus lactis</i> Gh1 |
| title_fullStr | Influence of Culture Conditions and Medium Compositions on the Production of Bacteriocin-Like Inhibitory Substances by <i>Lactococcus lactis</i> Gh1 |
| title_full_unstemmed | Influence of Culture Conditions and Medium Compositions on the Production of Bacteriocin-Like Inhibitory Substances by <i>Lactococcus lactis</i> Gh1 |
| title_short | Influence of Culture Conditions and Medium Compositions on the Production of Bacteriocin-Like Inhibitory Substances by <i>Lactococcus lactis</i> Gh1 |
| title_sort | influence of culture conditions and medium compositions on the production of bacteriocin like inhibitory substances by i lactococcus lactis i gh1 |
| topic | fermentation <i>Lactococcus lactis</i> bacteriocin culture conditions medium compositions |
| url | https://www.mdpi.com/2076-2607/8/10/1454 |
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