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Vijayakumar S, G V, Krishnapura PR, Iyyaswami R. Production of nisin from Lactococcus lactis in acid-whey with nutrient supplementation. Prep Biochem Biotechnol 2024; 54:494-502. [PMID: 37607210 DOI: 10.1080/10826068.2023.2249091] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/24/2023]
Abstract
The production of Nisin, an FDA-approved food preservative, was attempted by Lactococcus lactis subsp. lactis ATCC® 11454 using the underutilized milk industry effluent, acid-whey, as a substrate. Nisin production was further improved by studying the effect of supplementation of nutrients and non-nutritional parameters. The addition of yeast extract (6% w/v) as nitrogen source and sucrose (4% w/v) as carbon source were found to be suitable nutrients for the maximum nisin production. The changes in the medium pH due to lactic acid accumulation during batch fermentation and its influence on the production of nisin were analyzed in the optimized whey medium (OWM). The production characteristics in OWM were further compared with the nisin production in MRS media. The influence of nisin as an inducer for its own production was also studied and found that the addition of nisin at 0.22 mg/ml promote the nisin production. The analysis of consumption of various metal ions present in the OWM during the nisin production was also analyzed, and found that the copper ions are the most consumed ion. The highest nisin yield of 2.6 × 105 AU/mL was obtained with OWM.
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Affiliation(s)
- Sahana Vijayakumar
- Department of Chemical Engineering, National Institute of Technology Karnataka, Mangaluru, Karnataka, India
| | - Vishnu G
- Department of Chemical Engineering, National Institute of Technology Karnataka, Mangaluru, Karnataka, India
| | - Prajna Rao Krishnapura
- Department of Chemical Engineering, National Institute of Technology Karnataka, Mangaluru, Karnataka, India
| | - Regupathi Iyyaswami
- Department of Chemical Engineering, National Institute of Technology Karnataka, Mangaluru, Karnataka, India
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Jiang L, Luo L, Zhang Z, Kang C, Zhao Z, Chen D, Long Y. Rapid detection of Pseudomonas syringae pv. actinidiae by electrochemical surface-enhanced Raman spectroscopy. Talanta 2024; 268:125336. [PMID: 37924805 DOI: 10.1016/j.talanta.2023.125336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 10/21/2023] [Accepted: 10/23/2023] [Indexed: 11/06/2023]
Abstract
Bacterial cancer caused by Pseudomonas syringae pv. actinidiae (Psa) is a major threat to kiwifruit in the world, and there is still a lack of effective control measures. The field of bacterial detection needs a fast, easy-to-use and sensitive identification platform. The current bacterial identification methods are lack of time efficiency, which brings problems to many sectors of society. Surface-enhanced Raman spectroscopy (SERS) and electrochemistry (EC) have been studied as possible candidates for bacterial detection because of their high sensitivity for the detection of biomolecules. In this work, SERS, EC and electrochemical surface-enhanced Raman spectroscopy (EC-SERS) were used for the first time to study the adsorption and EC behavior of Psa on the surface of nanostructured silver electrodes. Two different Raman spectra of a single analyte were obtained, and this dual detection was realized. Silver nanoparticles with iodide and calcium ions (Ag@ICNPs) were synthesized as SERS substrates significantly enhanced the characteristic signal peaks of Psa, and the limit of detection (LOD) is as low as 1.0 × 102 cfu/mL. Chemical imaging results show that the application of negative voltage can significantly improve the spectrum quality, showing a higher signal at -0.8 V, indicating that Psa molecules may have potential-induced reorientation on the electrode surface. Therefore, EC-SERS has the ability to greatly improve the SERS performance of bacteria in terms of peak intensity and spectral richness.
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Affiliation(s)
- Lingli Jiang
- Key Laboratory of Macrocyclic and Supramolecular Chemistry of Guizhou Province, Institute of Applied Chemistry, Guizhou University, Guiyang, 550025, China
| | - Longhui Luo
- Key Laboratory of Macrocyclic and Supramolecular Chemistry of Guizhou Province, Institute of Applied Chemistry, Guizhou University, Guiyang, 550025, China
| | - Zhuzhu Zhang
- Engineering and Technology Research Center of Kiwifruit, Guizhou University, Guiyang, 550025, China
| | - Chao Kang
- Key Laboratory of Macrocyclic and Supramolecular Chemistry of Guizhou Province, Institute of Applied Chemistry, Guizhou University, Guiyang, 550025, China
| | - Zhibo Zhao
- Engineering and Technology Research Center of Kiwifruit, Guizhou University, Guiyang, 550025, China
| | - Dongmei Chen
- Key Laboratory of Macrocyclic and Supramolecular Chemistry of Guizhou Province, Institute of Applied Chemistry, Guizhou University, Guiyang, 550025, China.
| | - Youhua Long
- Engineering and Technology Research Center of Kiwifruit, Guizhou University, Guiyang, 550025, China.
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Sørensen HM, Rochfort KD, Maye S, MacLeod G, Loscher C, Brabazon D, Freeland B. Bioactive Ingredients from Dairy-Based Lactic Acid Bacterial Fermentations for Functional Food Production and Their Health Effects. Nutrients 2023; 15:4754. [PMID: 38004148 PMCID: PMC10675170 DOI: 10.3390/nu15224754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 10/27/2023] [Accepted: 11/04/2023] [Indexed: 11/26/2023] Open
Abstract
Lactic acid bacteria are traditionally applied in a variety of fermented food products, and they have the ability to produce a wide range of bioactive ingredients during fermentation, including vitamins, bacteriocins, bioactive peptides, and bioactive compounds. The bioactivity and health benefits associated with these ingredients have garnered interest in applications in the functional dairy market and have relevance both as components produced in situ and as functional additives. This review provides a brief description of the regulations regarding the functional food market in the European Union, as well as an overview of some of the functional dairy products currently available in the Irish and European markets. A better understanding of the production of these ingredients excreted by lactic acid bacteria can further drive the development and innovation of the continuously growing functional food market.
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Affiliation(s)
- Helena Mylise Sørensen
- School of Biotechnology, Dublin City University, D09 DX63 Dublin, Ireland; (C.L.); (B.F.)
- I-Form, Advanced Manufacturing Research Centre, Dublin City University, D09 DX63 Dublin, Ireland;
| | - Keith D. Rochfort
- School of Nursing, Psychotherapy and Community Health, Dublin City University, D09 DX63 Dublin, Ireland;
| | - Susan Maye
- Dairygold Co-Operative Society Limited, Clonmel Road, Co. Cork, P67 DD36 Mitchelstown, Ireland; (S.M.); (G.M.)
| | - George MacLeod
- Dairygold Co-Operative Society Limited, Clonmel Road, Co. Cork, P67 DD36 Mitchelstown, Ireland; (S.M.); (G.M.)
| | - Christine Loscher
- School of Biotechnology, Dublin City University, D09 DX63 Dublin, Ireland; (C.L.); (B.F.)
| | - Dermot Brabazon
- I-Form, Advanced Manufacturing Research Centre, Dublin City University, D09 DX63 Dublin, Ireland;
| | - Brian Freeland
- School of Biotechnology, Dublin City University, D09 DX63 Dublin, Ireland; (C.L.); (B.F.)
- I-Form, Advanced Manufacturing Research Centre, Dublin City University, D09 DX63 Dublin, Ireland;
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Khelissa S, Chihib NE, Gharsallaoui A. Conditions of nisin production by Lactococcus lactis subsp. lactis and its main uses as a food preservative. Arch Microbiol 2020; 203:465-480. [PMID: 33001222 DOI: 10.1007/s00203-020-02054-z] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 08/25/2020] [Accepted: 09/15/2020] [Indexed: 01/06/2023]
Abstract
Nisin is a small peptide produced by Lactococcus lactis ssp lactis that is currently industrially produced. This preservative is often used for growth prevention of pathogenic bacteria contaminating the food products. However, the use of nisin as a food preservative is limited by its low production during fermentation. This low production is mainly attributed to the multitude of parameters influencing the fermentation progress such as bacterial cells activity, growth medium composition (namely carbon and nitrogen sources), pH, ionic strength, temperature, and aeration. This review article focuses on the main parameters that affect nisin production by Lactococcus lactis bacteria. Moreover, nisin applications as a food preservative and the main strategies generally used are also discussed.
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Affiliation(s)
- Simon Khelissa
- UMR 8207-UMET-Unité Matériaux et Transformations, Univ Lille, CNRS, INRAE, Centrale Lille, 59000, Lille, France
| | - Nour-Eddine Chihib
- UMR 8207-UMET-Unité Matériaux et Transformations, Univ Lille, CNRS, INRAE, Centrale Lille, 59000, Lille, France
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Expression of genes associated with stress conditions by Listeria monocytogenes in interaction with nisin producer Lactococcus lactis. Food Res Int 2018; 105:897-904. [DOI: 10.1016/j.foodres.2017.12.030] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2017] [Revised: 11/29/2017] [Accepted: 12/12/2017] [Indexed: 11/23/2022]
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Detection of A. alternata from pear juice using surface-enhanced Raman spectroscopy based silver nanodots array. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.07.019] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Feng CH, Drummond L, Sun DW. Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum-packaged Irish cooked sausages cooled by different methods. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12603] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Chao-Hui Feng
- FRCFT; School of Biosystems Engineering; Agriculture and Food Science Centre; University College Dublin; National University of Ireland; Belfield Dublin 4 Ireland
| | - Liana Drummond
- FRCFT; School of Biosystems Engineering; Agriculture and Food Science Centre; University College Dublin; National University of Ireland; Belfield Dublin 4 Ireland
| | - Da-Wen Sun
- FRCFT; School of Biosystems Engineering; Agriculture and Food Science Centre; University College Dublin; National University of Ireland; Belfield Dublin 4 Ireland
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Østergaard NB, Eklöw A, Dalgaard P. Modelling the effect of lactic acid bacteria from starter- and aroma culture on growth of Listeria monocytogenes in cottage cheese. Int J Food Microbiol 2014; 188:15-25. [PMID: 25086348 DOI: 10.1016/j.ijfoodmicro.2014.07.012] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2014] [Revised: 04/23/2014] [Accepted: 07/12/2014] [Indexed: 10/25/2022]
Abstract
Four mathematical models were developed and validated for simultaneous growth of mesophilic lactic acid bacteria from added cultures and Listeria monocytogenes, during chilled storage of cottage cheese with fresh- or cultured cream dressing. The mathematical models include the effect of temperature, pH, NaCl, lactic- and sorbic acid and the interaction between these environmental factors. Growth models were developed by combining new and existing cardinal parameter values. Subsequently, the reference growth rate parameters (μref at 25°C) were fitted to a total of 52 growth rates from cottage cheese to improve model performance. The inhibiting effect of mesophilic lactic acid bacteria from added cultures on growth of L. monocytogenes was efficiently modelled using the Jameson approach. The new models appropriately predicted the maximum population density of L. monocytogenes in cottage cheese. The developed models were successfully validated by using 25 growth rates for L. monocytogenes, 17 growth rates for lactic acid bacteria and a total of 26 growth curves for simultaneous growth of L. monocytogenes and lactic acid bacteria in cottage cheese. These data were used in combination with bias- and accuracy factors and with the concept of acceptable simulation zone. Evaluation of predicted growth rates of L. monocytogenes in cottage cheese with fresh- or cultured cream dressing resulted in bias-factors (Bf) of 1.07-1.10 with corresponding accuracy factor (Af) values of 1.11 to 1.22. Lactic acid bacteria from added starter culture were on average predicted to grow 16% faster than observed (Bf of 1.16 and Af of 1.32) and growth of the diacetyl producing aroma culture was on average predicted 9% slower than observed (Bf of 0.91 and Af of 1.17). The acceptable simulation zone method showed the new models to successfully predict maximum population density of L. monocytogenes when growing together with lactic acid bacteria in cottage cheese. 11 of 13 simulations of L. monocytogenes growth were within the acceptable simulation zone, which demonstrated good performance of the empirical inter-bacterial interaction model. The new set of models can be used to predict simultaneous growth of mesophilic lactic acid bacteria and L. monocytogenes in cottage cheese during chilled storage at constant and dynamic temperatures. The applied methodology is likely to be applicable for safety prediction of other types of fermented and unripened dairy products where inhibition by lactic acid bacteria is important for growth of pathogenic microorganisms.
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Affiliation(s)
- Nina Bjerre Østergaard
- National Food Institute (DTU Food), Technical University of Denmark, Kongens Lyngby, Denmark.
| | - Annelie Eklöw
- Arla Strategic Innovation Centre (ASIC), Stockholm, Sweden
| | - Paw Dalgaard
- National Food Institute (DTU Food), Technical University of Denmark, Kongens Lyngby, Denmark
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Li L, Ma Y. Effect of fatty acids on the β-oxidation system and thioesterase of Lactococcus lactis subspecies lactis. J Dairy Sci 2013; 96:2003-2010. [DOI: 10.3168/jds.2012-5996] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2012] [Accepted: 12/27/2012] [Indexed: 11/19/2022]
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Jozala AF, Lopes AM, de Lencastre Novaes LC, Mazzola PG, Penna TCV, Júnior AP. Aqueous Two-Phase Micellar System for Nisin Extraction in the Presence of Electrolytes. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-1008-1] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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High-Pressure Treatment and Freezing of Raw Goat Milk Curd for Cheese Manufacture: Effects on Cheese Characteristics. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0923-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Guo WL, Du YP, Zhou YC, Yang S, Lu JH, Zhao HY, Wang Y, Teng LR. At-line monitoring of key parameters of nisin fermentation by near infrared spectroscopy, chemometric modeling and model improvement. World J Microbiol Biotechnol 2011; 28:993-1002. [DOI: 10.1007/s11274-011-0897-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2011] [Accepted: 09/16/2011] [Indexed: 10/17/2022]
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