Innovative approaches to nisin production
| Autor: | Mustafa Akçelik, Per E. J. Saris, Burcu Özel, Ömer Şimşek |
|---|---|
| Přispěvatelé: | Department of Microbiology, Antimicrobials, probiotics and fermented food |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Cytotoxicity Staphylococcus VARIANT Diseases Bacillus genetic analysis Review Fermentation process Nisin Innovative system Fermentation Bacteriocin Applied Microbiology and Biotechnology Biochemistry chemistry.chemical_compound Clostridium Bacteriocins Antibiotics CELL-WALL Spore germination polycyclic compounds genetics Food science fermentation 1183 Plant biology microbiology virology Genetic modifications cancer cell 2. Zero hunger biology innovative system food and beverages General Medicine bacterium innovation genetic manipulation Lactococcus lactis lipids (amino acids peptides and proteins) DNA modification antibiotic biosynthesis Biotechnology biotechnological production food handling production cost trends food.ingredient Listeria Cells 030106 microbiology gene dosage antineoplastic activity LANTIBIOTIC NISIN genetic regulation Anti-microbial activity ACID BACTERIA 03 medical and health sciences Innovative approaches food cancer chemical compound Innovative systems antimicrobial activity nonhuman Food additive batch fermentation Bacteriology Fermentation systems biochemical phenomena metabolism and nutrition biology.organism_classification bacterial strain chemistry 416 Food Science Genes fermentation technique bacteria Food Technology metabolic regulation cell component biosynthesis Cytology metabolism cell density |
| Zdroj: | Applied microbiology and biotechnology. 102(15) |
| ISSN: | 1432-0614 |
| Popis: | Nisin is a bacteriocin produced by Lactococcus lactis that has been approved by the Food Drug Administration for utilization as a GRAS status food additive. Nisin can inhibit spore germination and demonstrates antimicrobial activity against Listeria, Clostridium, Staphylococcus, and Bacillus species. Under some circumstances, it plays an immune modulator role and has a selective cytotoxic effect against cancer cells, although it is notable that the high production cost of nisin—a result of the low nisin production yield of producer strains—is an important factor restricting intensive use. In recent years, production of nisin has been significantly improved through genetic modifications to nisin producer strains and through innovative applications in the fermentation process. Recently, 15,400 IU ml−1 nisin production has been achieved in L. lactis cells following genetic modifications by eliminating the factors that negatively affect nisin biosynthesis or by increasing the cell density of the producing strains in the fermentation medium. In this review, innovative approaches related to cell and fermentation systems aimed at increasing nisin production are discussed and interpreted, with a view to increasing industrial nisin production. © 2018, Springer-Verlag GmbH Germany, part of Springer Nature. |
| Databáze: | OpenAIRE |
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