Diversity Analysis, Batch Fermentation and Characterization of Nisin in Identified Strains of Lactococcus lactis spp. lactis

作者：Khemariya Priti; Singh Sudhir^*; Nath Gopal; Gulati Anil K

来源：Food Biotechnology, 2014, 28(2): 142-161.

DOI：10.1080/08905436.2014.897632

• (GTG)5-PCR fingerprinting
• nisin activity
• immobilized/free cell batch fermentation
• ERIC-PCR
• Lactococcus lactis spp. lactis
• pH controlled/uncontrolled batch fermentation
• BOX-PCR

Thirty-one strains of Lactococcus lactis spp. lactis were identified out of 89 isolates of lactic acid bacteria (LAB) from dairy and nondairy sources. Of the 31 strains, 24 (46.1%) were obtained from dairy and seven (18.9%) from non-dairy sources. The cluster analysis of rep-PCR showed that (GTG)(5)-PCR followed by ERIC-PCR exhibited more discriminating potential than BOX-PCR. The obtained banding patterns characterized the polymorphism among strains. The strain level polymorphism was also obtained by the combined cluster analysis of (GTG)(5,) ERIC and BOX-PCR which exhibited a level of heterogeneity among strains but not with the sources of isolation. Among 31 strains, 17 strains were able to produce zones of inhibition against Lactobacillus acidophilus NCDC 015 and therefore considered as nisin producers. Nisin production by strains was further confirmed by PCR amplification of nisA/Z of 174 bp size. The nisin activity and cell growth observed to be higher in pH controlled batch fermentation than in uncontrolled fermentation. The nisin activity, cell concentration, and acidity were high in immobilized cell system than free cell batch fermentation. The hot acid and chloroform extraction method was found to be the efficient way for the partial purification of nisin from fermented broth.

• 出版日期2014-4-3
• 单位河北医科大学