Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review

Abstract

Lactic acid bacteria (LAB) are of major interest in the food industry primarily by virtue of their biopreservative properties. LAB have ability to produce various types of antimicrobial compounds, the most important being bacteriocins. Bacteriocins and bacteriocin-producing cultures have the potential to increase the shelf-life of foods and contribute towards decreasing the incidence of food-borne diseases. In this respect, food preservation through in situ production of bacteriocins by LAB introduced into the food system would be the most logical approach. However, there is a need to understand the relationship between bacterial growth and bacteriocin production in various types of food system. Bacteriocin production by LAB is dependent on a number of factors such as the types of carbon and nitrogen sources and their concentrations in the media formulation. Other factors which need to be considered are the culture conditions which include pH, temperature and aeration which greatly influence the cultivation performance of bacteriocins producing LAB. Economic aspects pertaining to the optimization of fermentation process for the enhancement of bacteriocin production should also be given due considerations. Failure to acknowledge or recognize this hidden economic element would be a substantial financial loss to the industry especially from the point of view that the product is costly and highly sought after. Thus, the fermentation factors which influence the production of bacteriocins by LAB and the approaches to improve the production not only in term of yield and productivity but also in term of economic and regulation are reviewed in this paper.

N‐doped Hierarchical Porous Carbon Nanomeshes as Oxygen Reduction in pH‐Universal Media and Oxygen Evolution Electrocatalysts

“…First of all, the nitrogen‐fixing microorganisms in the system can convert the nitrogen in the air into the necessary proteins. Furthermore, the N content gradually increases with the propagation of these strains, as shown in the XPS data of the fermented and unfermented materials. Secondly, the increased content of doping pyridinic N atoms plays a significant role towards ORR .…”

Production of Bioactive Peptides from Lactic Acid Bacteria: A Sustainable Approach for Healthier Foods

“…The pH is one of the conditions that could more drastically affect the simultaneous production of bioactive peptides and bacteriocins, because the pH for optimal protease activity is around 5.5 to 6.5 (Pessione, Lamberti, & Pessione, ), while the optimal production of bacteriocins varies from alkaline (5.5 to 6) to acidic pH (<5) (Iyapparaj et al., ). Also, bacteriocins production pH is not always related to the pH where bacteriocin is active (Abbasiliasi et al., ). This condition is therefore important to be considered when optimization of the production for both types of peptides is intended.…”

Optimization of Corn Steep Liquor Dosage and Other Fermentation Parameters for Ethanol Production by Saccharomyces cerevisiae Type 1 and Anchor Instant Yeast

“…Although other sources of nitrogen such as yeast extract, beef extract, and malt extract have been reported to support microbial processes, the economic viability of these sources for bioethanol production on an industrial scale are in doubt due to their costs [10,11]. Corn steep liquor (CSL) has been identified as a cheap potential source of nitrogen in biochemical industries as an alternative to the costly nitrogen sources.…”