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Enhancement of Nisin Production by Lactococcus lactis subsp. lactis

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Abstract

Lactococcus lactis subsp lactis BSA (L. lactis BSA) was isolated from a commercial fermented product (BSA Food Ingredients, Montreal, Canada) containing mixed bacteria that are used as starter for food fermentation. In order to increase the bacteriocin production by L. lactis BSA, different fermentation conditions were conducted. They included different volumetric combinations of two culture media (the Man, Rogosa and Sharpe (MRS) broth and skim milk), agitation level (0 and 100 rpm) and concentration of commercial nisin (0, 0.15, and 0.30 µg/ml) added into culture media as stimulant agent for nisin production. During fermentation, samples were collected and used for antibacterial evaluation against Lactobacillus sakei using agar diffusion assay. Results showed that medium containing 50 % MRS broth and 50 % skim milk gave better antibacterial activity as compared to other medium formulations. Agitation (100 rpm) did not improve nisin production by L. lactis BSA. Adding 0.15 µg/ml of nisin into the medium-containing 50 % MRS broth and 50 % skim milk caused the highest nisin activity of 18,820 AU/ml as compared to other medium formulations. This activity was 4 and ~3 times higher than medium containing 100 % MRS broth without added nisin (~4700 AU/ml) and 100 % MRS broth with 0.15 µg/ml of added nisin (~6650 AU/ml), respectively.

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Acknowledgments

This research was supported by the Natural Sciences and Engineering Research Council of Canada (NSERC) and BSA Food Ingredients s.e.c/l.p (Montreal, Qc, Canada) under a research contract agreement with the INRS. The NSERC, le Fond de Recherche sur la Nature et les Technologies (FQRNT) and BSA Food Ingredients s.e.c/l.p supported Dominic Dussault through the Industrial Innovation Scholarships BMP Innovation. The Armand-Frappier Foundation also supported Dominic Dussault through the doctoral scholarship.

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Authors and Affiliations

  1. Canadian Irradiation Centre and Research Laboratories in Sciences Applied to Food, INRS-Institut Armand-Frappier, 531 Boul. des Prairies, Laval, QC, H7V 1B7, Canada

    Dominic Dussault, Khanh Dang Vu & Monique Lacroix

  2. BSA Food Ingredients, S.E.C/L.P. Inc., 6005 Boulevard Couture, Montreal, QC, H1P 3E1, Canada

    Dominic Dussault

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  1. Dominic Dussault
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  2. Khanh Dang Vu
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  3. Monique Lacroix
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Correspondence to Monique Lacroix.

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Dussault, D., Vu, K.D. & Lacroix, M. Enhancement of Nisin Production by Lactococcus lactis subsp. lactis . Probiotics & Antimicro. Prot. 8, 170–175 (2016). https://doi.org/10.1007/s12602-016-9216-z

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