Bacteriocin production by strain Lactobacillus delbrueckii ssp. bulgaricus BB18 during continuous prefermentation of yogurt starter culture and subsequent batch coagulation of milk

  • E. D. Simova
  • D. M. Beshkova
  • M. P. Angelov
  • Zh. P. Dimitrov
Original Paper

DOI: 10.1007/s10295-008-0317-x

Cite this article as:
Simova, E.D., Beshkova, D.M., Angelov, M.P. et al. J Ind Microbiol Biotechnol (2008) 35: 559. doi:10.1007/s10295-008-0317-x

Abstract

By screening for bacteriocin-producing lactic acid bacteria of 1,428 strains isolated from authentic Bulgarian dairy products, Lb. bulgaricus BB18 strain obtained from kefir grain was selected. Out of 11 yogurt starters containing Lb. bulgaricus BB18 and S. thermophilus strains resistant to bacteriocin secreted by Lb. bulgaricus BB18 a yogurt culture (S. thermophilus 11A + Lb. bulgaricus BB18) with high growth and bacteriocinogenic activity in milk was selected. Continuous (pH-stat 5.7) prefermentation processes were carried out in milk at 37°C in a 2l MBR bioreactor (MBR AG, Zurich, Switzerland) with an IMCS controller for agitation speed, temperature, dissolved oxygen, CO2 and pH. Prefermented milk with pH 5.7 coagulated in a thermostat at 37°C until pH 4.8–4.9. S. thermophilus 11A and Lb. bulgaricus BB18 grew independently in a continuous mode at similar and sufficiently high-dilution rates (D = 1.83 h−1S. thermophilus 11A; D = 1.80 h−1Lb. bulgaricus BB18). The yogurt cultures developed in a stream at a high-dilution rate (D = 2.03–2.28 h−1). The progress of both processes (growth and bacteriocin production) depended on the initial ratio between the two microorganisms. The continuous prefermentation process promoted conditions for efficient fermentation and bacteriocinogenesis of the starter culture during the batch process: strong reduction of the times for bacteriocin production and coagulation of milk (to 4.5–5.0 h); high cell productivity (lactobacilli—4 × 1012 CFU ml−1, streptococci—6 × 1012 CFU ml−1); high productivity of bacteriocins (4,500 BU ml−1)—1.7 times higher than the bacteriocinogenic activity of the batch starter culture.

Keywords

Bacteriocin production Lactic acid bacteria Continuous process Yogurt starter culture 

Copyright information

© Society for Industrial Microbiology 2008

Authors and Affiliations

  • E. D. Simova
    • 1
  • D. M. Beshkova
    • 1
  • M. P. Angelov
    • 2
  • Zh. P. Dimitrov
    • 3
  1. 1.Laboratory of Applied MicrobiologyInstitute of Microbiology, Bulgarian Academy of SciencesPlovdivBulgaria
  2. 2.Department of BiotechnologyInstitute of Food TechnologiesPlovdivBulgaria
  3. 3.LB “Bulgaricum” Research and Development CentreSofiaBulgaria

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