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Production of Nisin Z by Lactococcus lactis Isolated from Dahi

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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.

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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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Authors and Affiliations

  1. Department of Botany, Visva-Bharati, Santiniketan, 731235, West Bengal, India

    Suranjita Mitra & Swadesh Ranjan Biswas

  2. Department of Microbiology, Bose Institute, P 1/12, C.I.T. Scheme VII M, Kolkata, 700054, West Bengal, India

    Pran Krishna Chakrabartty

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  1. Suranjita Mitra
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  2. Pran Krishna Chakrabartty
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  3. Swadesh Ranjan Biswas
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Correspondence to Swadesh Ranjan Biswas.

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Mitra, S., Chakrabartty, P.K. & Biswas, S.R. Production of Nisin Z by Lactococcus lactis Isolated from Dahi. Appl Biochem Biotechnol 143, 41–53 (2007). https://doi.org/10.1007/s12010-007-0032-5

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