Springer Nature is making SARS-CoV-2 and COVID-19 research free. View research | View latest news | Sign up for updates

Influence of pH on growth and bacteriocin production byLactococcus lactis subsp.lactis 14ONWC during batch fermentation

  • 310 Accesses

Abstract

The influence of pH on growth, and lactic acid and bacteriocin production byLactococcus lactis subsp.lactis 140 NWC was studied during batch fermentation in a lactose-based complex medium. Growth and lactic acid production were modelled using a simple logistic equation while substrate consumption was found to be a function growth and lactic acid production rate. The optimal pH for growth and lactic acid production was between 6.0 and 6.5. Bacteriocin production showed primary metabolite kinetics. pH had a dramatic effect on the production of the bacteriocin, lactococcin 140. A maximum activity of 15.4 × 106 AU (arbitrary units) 1−1 was obtained after 7 h at pH 5.5. Maximum bacteriocin activity was achieved before the end of growth and was followed by a decrease in activity, which was due to adsorption to the cells of the producing organism, possibly followed by degradation by specific proteases. Both bacteriocin production and degradation rates were higher at pH 5.0 and 5.5, resulting in sharper activity peaks than at pH 6.0 or 6.5. On the basis of the experimental results a qualitative model for bacteriocin production is proposed.

This is a preview of subscription content, log in to check access.

References

  1. Barefoot SF, Klaenhammer TR (1984) Purification and characterization of the Lactobacillus acidophilus bacteriocin lactacin B. Antimicrob Agents Chemother 26: 328–334

  2. Bibal B, Goma G, Vayssier Y, Pareilleux A (1988) Influence of pH, lactose and lactic acid on the growth ofStreptococcus cremoris: a kinetic study. Appl Microbiol Biotechnol 28: 340–344

  3. Biswas SR, Ray P, Johnson MC, Ray B (1991) Influence of growth conditions on production of a bacteriocin, Pediocin AcH, byPediococcus acidilactici H. Appl Environ Microbiol 57: 1265–1267

  4. Daba H, Lacroix C, Huang J, Simard RE (1993) Influence of growth conditions on production and activity of mesenterocin 5 by a strain ofLeuconostoc mesenteroides. Appl Microbiol Biotechnol 39: 166–173

  5. De Vuyst L, Vandamme EJ (1992) Influence of the carbon source on nisin production inLactococcus lactis subsplactis batch fermentations. J Gen Microbiol 138: 571–578

  6. Gilliland SE (1985) Role of starter culture bacteria in food preservation. In: Gilliland SE (ed) Bacterial starter cultures for foods. CRC Press, Boca Raton, Fla, pp 175–185

  7. Hanson TP, Tsao GT (1972) Kinetic studies of the lactic acid fermentation in batch and continuous culture. Biotechnol Bioeng 14: 233–252

  8. Hörner T, Zähner H, Kellner R, Jung G (1989) Fermentation and isolation of epidermin, a lanthionine containing polypeptide antibiotic fromStaphylococcus epidermidis. Appl Microbiol Biotechnol 30: 219–225

  9. Hörner T, Ungerman V, Zähner H, Fiedler H-P, Utz R, Kellner R, Jung G (1990) Comparative studies on the fermentative production of lantibiotics by staphylococci. Appl Microbiol Biotechnol 32: 511–517

  10. Joerger MC, Klaenhammer TR (1986) Characterization and purification of helveticin J and evidence for a chromosomally encoded bacteriocin produced byLactobacillus helveticus 481. J Bacteriol 167: 439–446

  11. Klaenhammer TR (1988) Bacteriocins of lactic acid bacteria. Biochimie 70: 337–349

  12. Luedeking R, Piret EL (1959) A kinetic study of the lactic acid fermentation. Batch process at controlled pH. J Biochem Microbiol Technol Eng 1: 393–412

  13. Mercier P, Yerushalmi L, Rouleau D, Dochain D (1992) Kinetics of lactic acid fermentation on glucose and corn byLactobacillus amylophilus. J Chem Technol Biotechnol 55: 111–121

  14. Nettles CG, Barefoot SF (1993) Biochemical and genetic characteristics of bacteriocins of food-associated lactic acid bacteria. J Food Prot 56: 338–356

  15. Ohara H, Hiyama K, Yoshida T (1992a) Non-competitive product inhibition in lactic acid fermentation from glucose. Appl Microbiol Biotechnol 36: 773–776

  16. Ohara H, Hiyama K, Yoshida T (1992b) Kinetics of growth and lactic acid production in continuous and batch culture. Appl Microbiol Biotechnol 37: 544–548

  17. Parente E, Hill C (1992) A comparison of factors affecting the production of two bacteriocins from lactic acid bacteria. J Appl Bacteriol 73: 290–298

  18. Parente E, Ricciardi A (1994) Optimization of the production of enterocin 1146, a bacteriocin produced byEnterococcus faecium. In: Alberghina L, Frontali F, Sensi P (eds) Proceedings of the 6th European Congress on Biotechnology, Florence, Italy, 13–17 June 1993, Elsevier, London (in press)

  19. Parente E, Ricciardi A, Addario G (1993a) An assessment of optimal conditions for bacteriocin production byLactococcus lactis subsp.lactis 140NWC. In: Zamorani A, Manachini PL, Bottazzi V, Coppola S (eds) Biotechnology and molecular biology of lactic acid bacteria for the improvement of foods and feeds quality. Istituto Poligrafico e Zecca dello Stato, Rome, pp 328–334

  20. Parente E, Ricciardi A, Villani F (1993b) Evaluation of two methods for the measurement of bacteriocin activity. In: Zamorani A, Manachini PL, Bottazzi V, Coppola S (eds) Biotechnology and molecular biology of lactic acid bacteria for the improvement of foods and feeds quality. Istituto Poligrafico e Zecca dello Stato, Rome, pp 318–327

  21. Piard JC, Delorme F, Giraffa G, Commissaire J, Desmazeaud M (1990) Evidence for a bacteriocin produced byLactococcus lactis CNRZ481. Neth Milk Dairy J 44: 143–158

  22. Rayman KN, Hurst A (1984) Nisin: properties, biosynthesis and fermentation. In: Vandamme EJ (ed) Biotechnology of industrial antibiotics, Dekker, New York, pp 607–628

  23. Rogers PL, Bramall L, McDonald IJ (1978) Kinetic analysis of batch and continuous culture ofStreptococcus cremoris HP. Can J Microbiol 24: 372–380

  24. Systat (1992) Statistics, version 5.2 edition. Systat, Evanston, I11, pp 146–207, 400–445

  25. Villani F, Pepe O, Salzano G, Moschetti G, Sorrentino E, Marino P, Coppola S (1993) Bacteriocins produced by lactic acid bacteria isolated from natural whey cultures utilized as starters in water-buffalo Mozzarella cheese manufacture. In: Zamorani A, Manachini PL, Bottazzi V, Coppola S (eds) Biotechnology and molecular biology of lactic acid bacteria for the improvement of foods and feeds quality, Istituto Poligrafico e Zecca dello Stato, Rome, pp 155–165

  26. Yang R, Johnson MC, Ray B (1992) Novel method to extract large amounts of bacteriocins from lactic acid bacteria. Appl Environ Microbiol 58: 3355–3359

Download references

Author information

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Parente, E., Ricciardi, A. & Addario, G. Influence of pH on growth and bacteriocin production byLactococcus lactis subsp.lactis 14ONWC during batch fermentation. Appl Microbiol Biotechnol 41, 388–394 (1994). https://doi.org/10.1007/BF00939025

Download citation

Keywords

  • Lactic Acid
  • Lactis
  • Batch Fermentation
  • Complex Medium
  • Function Growth