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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