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Optimisation of bacteriocin production of Lactococcus lactis subsp. lactis MA23, a strain isolated from Boza
Author(s) -
AKKOÇ NEFISE,
GHAMAT AYLA,
AKÇELIK MUSTAFA
Publication year - 2011
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2011.00671.x
Subject(s) - bacteriocin , lactococcus lactis , nisin , bacteria , strain (injury) , yeast extract , microbiology and biotechnology , food science , fermentation , streptococcaceae , biology , yeast , chemistry , lactic acid , biochemistry , genetics , anatomy
Lactococcus lactis subsp . lactis MA23 produces a bacteriocin (6400 AU/mL) that inhibits the growth of many Gram‐positive bacteria but is not active against Gram‐negative bacteria. This bacteriocin inhibits growth of lactococcal strains that are producing nisin, lacticin or lactococcin suggesting it to be different from these bacteriocins. The nutritional requirements and optimal growth conditions for MA23 bacteriocin production were studied with fed‐batch fermentations. The optimal pH, carbon source and nitrogen source for bacteriocin production were pH 6.5, sucrose (0.5%) and yeast extract (1%), respectively.