Production of a highly concentrated probiotic culture of Lactococcus lactis CECT 539 containing high amounts of nisin

Abstract

In this study, probiotic biomass and nisin productions by CECT 539 were followed in two realkalized fed-batch cultures in diluted whey (DW) supplemented with KHPO up to a total phosphorus concentration of 0.459 g/L. Increased biomass (5.12 g/L, 2.18 × 10 CFU/mL) and nisin (235.23 BU/mL) concentrations were obtained in the culture fed concentrated whey and concentrated mussel processing waste (CMPW) medium supplemented with glucose up to a concentration of 400 g/L (CMPW + G medium) compared with similar fed-batch fermentations in DW medium. In the second fed-batch fermentation, the feeding medium CMPW + G was supplemented with KHPO up to a TP concentration of 3.21 g/L. With this approach, increased production of biomass (5.49 g/L, 2.33 × 10 CFU/mL) and nisin (257.59 BU/mL) was obtained. Considering the substantial availability of these wastes at very low prices from local dairy and mussel processing plants in Galicia, their use as culture media could offer an attractive alternative for a low-cost production of probiotic biomass and nisin at a high scale.

Production of a Potentially Probiotic Product for Animal Feed and Evaluation of Some of Its Probiotic Properties

“…In these growth phases, the biomass concentration increased to 3.11 (0–72 h) and 8.03 g/L (72–252 h) but then decreased to 6.16 g/L (252–348 h). This behavior has been observed before in realkalized fed-batch cultures with Pediococcus acidilactici NRRL B-5627 [ 30 ], Lactococcus lactis CECT 539 [ 17 , 18 , 29 , 31 , 32 ] and Lactobacillus casei CECT 4043 [ 2 ], which are species present in the kefir grains [ 33 , 34 , 35 ].…”

“…The results obtained in the fermentation of whey inoculated with 1% ( w / v ) of kefir grains plus 1% ( v / v ) of the fermented whole milk used in the activation of these kefir grains (fermentation I) are shown in Figure 1 . As can be seen, the evolution of the culture variables: pH, free biomass, nutrients (lactose, glucose, galactose and proteins) and products (lactic and acetic acids, ethanol and glycerol) in this culture showed profiles different from those of fermentation with a pure culture [ 17 , 18 ].…”