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Applied Biochemistry and Biotechnology

, Volume 143, Issue 1, pp 41–53 | Cite as

Production of Nisin Z by Lactococcus lactis Isolated from Dahi

  • Suranjita Mitra
  • Pran Krishna Chakrabartty
  • Swadesh Ranjan BiswasEmail author
Article

Abstract

Lactococcus lactis CM1, an isolate from homemade “Dahi,” a traditional fermented milk from India, used maltose as carbon source to produce a high level of bacteriocin. The bacterial cell mass and the bacteriocin production correlated with the initial pH of the medium and were highest when the initial pH was 11.0. The level of bacteriocin reached its peak at the late log phase with concomitant reduction of culture pH to 4.2, regardless of the initial pH of the medium. A combination of maltose and an initial medium pH of 11 resulted in the highest bacteriocin production. The antibacterial spectrum of the bacteriocin was closely similar to that of nisin and it inhibited a number of food spoilage and pathogenic bacteria. Upon sodium dodecyl sulfate polyacrylamide gel electrophoresis, the compound migrated close to the position of nisin (3.5 kDa). However, it had higher stability than nisin at a wide range of pH and temperature. PCR amplification using nisin gene-specific primers and sequencing of the amplified DNA revealed the structural gene for the bacteriocin to be identical to that of nisZ.

Keywords

Lactococcus lactis Nisin Inhibitory spectrum 

Notes

Acknowledgement

This project was supported by financial assistance from the University Grants Commission (F.3-211/2001/SR II), New Delhi, India.

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Copyright information

© Humana Press Inc. 2007

Authors and Affiliations

  • Suranjita Mitra
    • 1
  • Pran Krishna Chakrabartty
    • 2
  • Swadesh Ranjan Biswas
    • 1
    Email author
  1. 1.Department of BotanyVisva-BharatiSantiniketanIndia
  2. 2.Department of MicrobiologyBose InstituteKolkataIndia

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