Processing of byproducts to improve nisin production by Lactococcus lactis

Detalhes bibliográficos
Autor(a) principal: Jozala, A. F.
Data de Publicação: 2011
Outros Autores: Silva, Daniel Pereira da, Vicente, A. A., Teixeira, J. A., Pessoa Júnior, Adalberto, Penna, T. C. V.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/16625
Resumo: In the last years, disposal from dairy industries have received a special attention due its polluting power in the environment. For this reason, studies have obtained a positive support to develop different alternatives to recycle milk whey components. One of them is its utilization as culture media, aiming to produce biomolecules with noble applications. Nisin is an extracellular peptide, produced by Lactococcus lactis, this peptide has been applied as a natural additive once it presents broad antibacterial activity. Applications of this bacteriocin include dental care products, pharmaceutical products such as stomach ulcers and colon infection treatment and potential birth control. In batch cultures, L. lactis was performed in two different groups of assays. The first group milk whey was prepared in distilled water in four different concentrations: 100 g/l (S100); 50 g/l (S50); 30 g/l (S30); 10 g/l (S10). In the second group of assays, two supplements were added in milk whey with concentration 100 g/l (S100): (1) 5 g/l yeast extract (A1); (2) 5 g/l yeast extract and 10 ml (v/v) tomato extract. Nisin activity was assayed through agar diffusion utilizing Lactobacillus sakei. The results show that the utilization of powder milk whey with concentration of 100 g/l can be used as a culture medium with supplementation. This media is favorable to develop L. lactis cells and nisin production, reaching an activity of about 4 logAU. Biological processing of milk byproduct can be considered as one of the profitable utilization alternatives, generating high-value bioproducts and stimulates researches for its use.
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spelling Processing of byproducts to improve nisin production by Lactococcus lactisNisinByproductsLactococcus lactisBatch culturePowder milk wheyScience & TechnologyIn the last years, disposal from dairy industries have received a special attention due its polluting power in the environment. For this reason, studies have obtained a positive support to develop different alternatives to recycle milk whey components. One of them is its utilization as culture media, aiming to produce biomolecules with noble applications. Nisin is an extracellular peptide, produced by Lactococcus lactis, this peptide has been applied as a natural additive once it presents broad antibacterial activity. Applications of this bacteriocin include dental care products, pharmaceutical products such as stomach ulcers and colon infection treatment and potential birth control. In batch cultures, L. lactis was performed in two different groups of assays. The first group milk whey was prepared in distilled water in four different concentrations: 100 g/l (S100); 50 g/l (S50); 30 g/l (S30); 10 g/l (S10). In the second group of assays, two supplements were added in milk whey with concentration 100 g/l (S100): (1) 5 g/l yeast extract (A1); (2) 5 g/l yeast extract and 10 ml (v/v) tomato extract. Nisin activity was assayed through agar diffusion utilizing Lactobacillus sakei. The results show that the utilization of powder milk whey with concentration of 100 g/l can be used as a culture medium with supplementation. This media is favorable to develop L. lactis cells and nisin production, reaching an activity of about 4 logAU. Biological processing of milk byproduct can be considered as one of the profitable utilization alternatives, generating high-value bioproducts and stimulates researches for its use.The authors wish to thank the Brazilian Committees for the Scientific Technology Research (CNPq, FAPESP, CAPES), for financial support and scholarship.Academic JournalsUniversidade do MinhoJozala, A. F.Silva, Daniel Pereira daVicente, A. A.Teixeira, J. A.Pessoa Júnior, AdalbertoPenna, T. C. V.20112011-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/16625eng1684–531510.5897/AJB11.979http://www.academicjournals.org/AJBinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:25:11Zoai:repositorium.sdum.uminho.pt:1822/16625Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:19:23.239010Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Processing of byproducts to improve nisin production by Lactococcus lactis
title Processing of byproducts to improve nisin production by Lactococcus lactis
spellingShingle Processing of byproducts to improve nisin production by Lactococcus lactis
Jozala, A. F.
Nisin
Byproducts
Lactococcus lactis
Batch culture
Powder milk whey
Science & Technology
title_short Processing of byproducts to improve nisin production by Lactococcus lactis
title_full Processing of byproducts to improve nisin production by Lactococcus lactis
title_fullStr Processing of byproducts to improve nisin production by Lactococcus lactis
title_full_unstemmed Processing of byproducts to improve nisin production by Lactococcus lactis
title_sort Processing of byproducts to improve nisin production by Lactococcus lactis
author Jozala, A. F.
author_facet Jozala, A. F.
Silva, Daniel Pereira da
Vicente, A. A.
Teixeira, J. A.
Pessoa Júnior, Adalberto
Penna, T. C. V.
author_role author
author2 Silva, Daniel Pereira da
Vicente, A. A.
Teixeira, J. A.
Pessoa Júnior, Adalberto
Penna, T. C. V.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Jozala, A. F.
Silva, Daniel Pereira da
Vicente, A. A.
Teixeira, J. A.
Pessoa Júnior, Adalberto
Penna, T. C. V.
dc.subject.por.fl_str_mv Nisin
Byproducts
Lactococcus lactis
Batch culture
Powder milk whey
Science & Technology
topic Nisin
Byproducts
Lactococcus lactis
Batch culture
Powder milk whey
Science & Technology
description In the last years, disposal from dairy industries have received a special attention due its polluting power in the environment. For this reason, studies have obtained a positive support to develop different alternatives to recycle milk whey components. One of them is its utilization as culture media, aiming to produce biomolecules with noble applications. Nisin is an extracellular peptide, produced by Lactococcus lactis, this peptide has been applied as a natural additive once it presents broad antibacterial activity. Applications of this bacteriocin include dental care products, pharmaceutical products such as stomach ulcers and colon infection treatment and potential birth control. In batch cultures, L. lactis was performed in two different groups of assays. The first group milk whey was prepared in distilled water in four different concentrations: 100 g/l (S100); 50 g/l (S50); 30 g/l (S30); 10 g/l (S10). In the second group of assays, two supplements were added in milk whey with concentration 100 g/l (S100): (1) 5 g/l yeast extract (A1); (2) 5 g/l yeast extract and 10 ml (v/v) tomato extract. Nisin activity was assayed through agar diffusion utilizing Lactobacillus sakei. The results show that the utilization of powder milk whey with concentration of 100 g/l can be used as a culture medium with supplementation. This media is favorable to develop L. lactis cells and nisin production, reaching an activity of about 4 logAU. Biological processing of milk byproduct can be considered as one of the profitable utilization alternatives, generating high-value bioproducts and stimulates researches for its use.
publishDate 2011
dc.date.none.fl_str_mv 2011
2011-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/16625
url http://hdl.handle.net/1822/16625
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 1684–5315
10.5897/AJB11.979
http://www.academicjournals.org/AJB
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