Physical and nutritional conditions for optimized production of bacteriocins by lactic acid bacteria – A review

Abstract

There has been an increasing debate about the use of synthetic chemical compounds and the consequences of their use in food preservation. In this context, the utilization of some natural compounds produced by bacteria, showing an inhibitory effect against microorganisms associated with food contamination, have gained attention as preservation technology. In order to improve the production and yield costs of bacteriocins, detailed studies are necessary to determine the conditions that allow an optimized production and extraction of bacteriocins from lactic acid bacteria (LAB). In this context, this article aims to discuss the information regarding the main factors that influence bacteriocin production by LAB. The biosynthesis of bacteriocins can be influenced by various culture conditions, such as the composition of the medium, pH, temperature and growth kinetics of the microorganisms. One of the limiting factors for the use of bacteriocins on a large scale in food preservation is the economic factor. In order for the production costs of bacteriocins to be reduced, making them attractive, it is necessary to know the optimum parameters of production, thus maximizing productivity and making costs more attractive.

Screening of Anti-Clostridial Lactic Acid Bacteria Strains Isolated From Uruguayan Dairy Farms

“…The disadvantage of this type of culture media is the high presence of proteins and other culture medium compounds that are difficult to eliminate in the purification process. Others undesired contaminants could be bacterial metabolic products, degradation of liquid chromatographic column and leachables of recipients (De Vijlder et al, 2018;Sidek et al, 2018). The obtained molecular mass of the L. casei BAL C P0 fraction was 1162.54 (retention time: 14 -14 min.…”

From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin

“…A direct correlation was evident between the concentration of these two ingredients and lactic acid production, YE being more influent than ME on L. sakei growth and bacteriocin production. This ingredient, due to the presence of amino acids and peptides, has already been reported to promote LAB cell growth [4]. Table 4.…”

“…The new concept of healthy food is boosting the use of natural compounds as alternatives to chemical preservatives in preventing bacterial deterioration [1]. Bio-preservation exploit non-pathogenic microorganisms and their metabolites having antimicrobial effect [2]; in this frame, bacteriocins can be good candidate compounds as long as they lack toxic effects to humans [3,4]. Chemically, bacteriocins are small proteins or peptides, heat-stable, active at acidic pH and, owing to the low concentrations required, do not modify food flavour [3,5].…”

Carnobacterium maltaromaticum as bioprotective culture in vitro and in cooked ham

“…Each isolate of each species appears to have an exclusive optimal condition to produce bacteriocins, and these conditions should be determined for each parameter and producer isolate (Masuda, Perez, Zendo, & Sonomoto, 2016;Pérez, González, Agrasar, & Guerra, 2013;Sidooski, Brandelli, Bertoli, Souza, & Carvalho, 2018).…”