Enhanced production of nisin by co-culture of Lactococcus lactis sub sp lactis and Yarrowia lipolytica in molasses based medium
Enhanced production of nisin by co-culture of Lactococcus lactis sub sp lactis and Yarrowia lipolytica in molasses based medium
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DOI：
10.1016/j.jbiotec.2017.07.009
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发表时间：
2017-08-20
影响因子：
4.1
通讯作者：
Hamedi, Javad
中科院分区：
文献类型：
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作者：
Ariana, Mehdi;Hamedi, Javad
乳链菌肽是一种安全的、经批准的商业化细菌素，由乳酸乳球菌乳酸亚种产生。乳。由于乳酸在发酵培养基中的积累降低了L。乳酸菌生长和乳链菌肽生产，解脂耶氏酵母，乳酸消耗酵母和L. lactis subsp.乳酸菌，同时在糖蜜基培养基中培养。Y.解脂菌不能消耗蔗糖作为碳源，而是消耗乳酸，因此使培养基中的乳酸滴度降低10%。乳酸消耗量、15%提高pH值、刺激L.乳酸菌生长在混合培养中，乳链菌肽的产量和L.乳酸菌的生长分别比纯培养提高50%和49%。结果还表明，L.乳酸菌比纯培养提高了4倍。
Nisin is a safe, approved and commercial bacteriocin that is produced by Lactococcus lactis subsp. lactis. Since lactate accumulation in fermentation medium reduces L. lactis growth and nisin production, Yarrowia lipolytica, a lactate consuming yeast and L. lactis subsp. lactis, were simultaneously cultured in a molasses based medium. Y. lipolytica is not able to consume sucrose as carbon source, but rather consumes lactate and hence decrease lactic acid titer by 10% in the medium. Lactic acid consumption, 15% increased pH value and stimulated L. lactis growth. In the mixed culture, nisin production and L. lactis growth were 50% and 49% higher than that of pure culture, respectively. Also the results showed that specific growth rate of L. lactis increased 4 times more than that of the pure culture.