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Value-Added Production of Nisin from Soy Whey

Applied Biochemistry and Biotechnology volume 162, pages 1819–1833 (2010)Cite this article

Abstract

The objective of this study was to evaluate the potential of low/negative value soy whey (SW) as an alternative, inexpensive fermentation substrate to culture Lactococcus lactis subsp. lactis for nisin production. Initially, a microtiter plate assay using a Bioscreen C Microbiology Plate Reader was used for rapid optimization of culture conditions. Various treatments were examined in efforts to optimize nisin production from SW, including different methods for SW sterilization, ultrasonication of soy flake slurries for possible nutrient release, comparison of diluted and undiluted SW, and supplementation of SW with nutrients. In subsequent flask-based experiments, dry bacterial mass and nisin yields obtained from SW were 2.18 g/L and 619 mg/L, respectively, as compared to 2.17 g/L and 672 mg/L from a complex medium, de Man–Rogosa–Sharpe broth. Ultrasonication of soybean flake slurries (10% solid content) in water prior to production of SW resulted in ∼2% increase in biomass yields and ∼1% decrease in nisin yields. Nutrient supplementation to SW resulted in ∼3% and ∼7% increase in cell and nisin yields, respectively. This proof-of-concept study demonstrates the potential for use of a low/negative value liquid waste stream from soybean processing for production of a high-value fermentation end product.

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Acknowledgement

The authors wish to thank the Iowa Biotechnology Byproducts Consortium and Iowa State University, Institute for Food Safety and Security (IFSS) for financial support. We also extend our thanks to the CCUR at Iowa State University, Adam Pintar for help with statistical analysis, Stephanie Jung, Devin Maurer, Steve Fox, Ilankovan Paraman, Supriyo Das and Carol Ziel for experimental and analytical assistance. The defatted soy flakes were kindly provided by Cargill through CCUR.

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Authors and Affiliations

  1. Biorenewable Resources and Technology Program, Iowa State University, Ames, IA, 50011, USA

    Debjani Mitra & J. (Hans) van Leeuwen

  2. Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, 50011, USA

    Debjani Mitra, Bishnu Karki, Byron F. Brehm-Stecher & J. (Hans) van Leeuwen

  3. Department of Civil, Construction and Environmental Engineering, Iowa State University, 476 Town Engineering, Ames, IA, 50011, USA

    Debjani Mitra & J. (Hans) van Leeuwen

  4. Department of Agricultural and Biosystem Engineering, Iowa State University, Ames, IA, 50011, USA

    J. (Hans) van Leeuwen

  5. Department of Food Science and Human Nutrition, Clemson University, Clemson, SC, 29634-0316, USA

    Anthony L. Pometto III

  6. Department of Molecular Biosciences and Bioengineering, University of Hawaii at Mānoa, Honolulu, HI, 96822, USA

    Samir K. Khanal

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  1. Debjani Mitra
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  2. Anthony L. Pometto III
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  6. J. (Hans) van Leeuwen
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Correspondence to J. (Hans) van Leeuwen.

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Mitra, D., Pometto, A.L., Khanal, S.K. et al. Value-Added Production of Nisin from Soy Whey. Appl Biochem Biotechnol 162, 1819–1833 (2010). https://doi.org/10.1007/s12010-010-8951-y

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  • DOI: https://doi.org/10.1007/s12010-010-8951-y

Keywords

  • Soy whey
  • Nisin
  • Value-added production
  • Lactococcus lactis
  • Bioscreen
  • Fermentation