Food Science and Biotechnology

, Volume 26, Issue 3, pp 715–721 | Cite as

Bostrycin production by agro-industrial residues and its potential for food processing

  • Yi-Hsuan Huang
  • Wen-Jen Yang
  • Chih-Yu Cheng
  • Huang-Mo Sung
  • Shuen-Fuh Lin
Article
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Abstract

Bostrycin, a red antibacterial agent produced by Nigrospora sp. no. 407, is considered for meat processing. To optimize production, the culture conditions of submerged fermentation (SmF) and solid-state fermentation (SSF) were investigated. The optimal SmF conditions were a medium containing 1.0% cane molasses and incubation at 30 °C and 150 rpm for 6 days. In SSF, other than bostrycin, less pigment was produced and the optimal ratio of bagasse to water was 1:2 for 10 days. The production and recovery rate of bostrycin by SmF were 120 mg/L and 40%, respectively. Bostrycin exhibited thermostable, pH-dependent color change and dose-dependent antibacterial activity against Clostridium botulinum. Bostrycin-modified meat turned strong red for at least 24 h and could not be removed by washing; bostrycin maintained its antibacterial activity with a bacteriostasis rate of 91% on Staphylcoccus aureus. This is an easy and inexpensive means of acquiring bostrycin from molasses and sugarcane.

Keywords

Bostrycin Agro-industrial residue Solid-state fermentation Reddening agent Meat processing 
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Notes

Acknowledgements

The authors appreciate the financial support provided by the National Science Council (Taipei, Taiwan) through the Grants NSC99-2221-E-390-014 and MOST 104-2633-B-390-001. In addition, the authors thank the laboratory staff of the Kaohsiung Veterans General Hospital (Kaohsiung, Taiwan) and the Institute of Preventive Medicine, National Defense Medical Center (Taipei, Taiwan) for their assistance with the antibacterial assay of bostrycin. The authors would like to thank Enago (www.enago.co.kr) for the English language review.

Compliance with ethical standards

Conflict of interest

All authors declare that they have no conflict of interest.

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2017

Authors and Affiliations

  • Yi-Hsuan Huang
    • 1
  • Wen-Jen Yang
    • 2
  • Chih-Yu Cheng
    • 3
  • Huang-Mo Sung
    • 1
  • Shuen-Fuh Lin
    • 2
  1. 1.Department of Life SciencesNational Cheng Kung UniversityTainanTaiwan
  2. 2.Department of Life SciencesNational University of KaohsiungKaohsiungTaiwan
  3. 3.Department of Marine BiotechnologyNational Kaohsiung Marine UniversityKaohsiungTaiwan

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