Nisin Production From Lactococcus Lactis A.t.c.c. 7962 Using Supplemented Whey Permeate

The influence of pH control and aeration (20% dissolved oxygen) on nisin production in a supplemented cheese whey permeate was examined during batch fermentation with Lactococcus lactis subsp. lactis A.T.C.C. 7962. A maximum nisin activity of 5280 i.u./ml of medium was observed in the raw extract of nisin after 9 h of fermentation with a constant pH at 4.9. However, the fermentation was continued until 24 h, when a decrease in the nisin activity was observed. The pH control did not influence the nisin production and aeration of the culture medium increased cell growth (biomass) but not nisin activity. The yeast Kluyveromyces marxianus, used as an alternative method to control pH, has not been efficient.342103107Gonzáles Siso, M.I., (1996) Biores. Technol., 57, pp. 1-11De Vuyst, L., Vandamme, E.J., (1994) Bacteriocins of Lactic Acid Bacteria Microbiology. Genetics and Applications, pp. 151-221. , Blackie Academic and Professional, LondonDelves-Broughton, J., (1990) Food Technol., pp. 100-112. , NovemberDelves-Broughton, J., Blackburn, P., Evans, R.J., Hugenholtz, J., (1996) Antonie van Leeuwenhoek, 69, pp. 193-202Hurst, A., (1981) Adv. Appl. Microbiol., 27, pp. 85-123Amiali, M.N., Lacroix, C., Simard, R.E., (1998) World J. Microbiol. Biotechnol., 14, pp. 887-894Liao, C., Youself, A.E., Richter, E.R., Chism, G.W., (1993) J. Food Protection, 58, pp. 430-433Somogy, M., (1945) J. Biol. Chem., 160, pp. 69-73Berridge, N.J., Barret, J., (1952) J. Gen. Microbiol., 6, pp. 14-20Hickmann Flôres, S., (2000), Ph.D Thesis, Faculdade de Engenharia de Alimentos, UNICAMP, BrasilShimizu, H., Mizuguchi, T., Tanaka, E., Shioya, S., (1999) Appl. Environ. Microbiol., 65, pp. 3134-3141De Vuyst, L., Vandamme, E.J., (1992) J. Gen. Microbiol., 138, pp. 571-578Lucey, C.A., Condon, S., (1986) J. Gen. Microbiol., 132, pp. 1789-1796Chinachoti, N., Zaima, T., Matsusaki, H., Sonomoto, K., Ishizaki, A., (1997) J. Fac. Agr. Kyushu Univ., 43, pp. 437-44