Conditions of nisin production by Lactococcus lactis subsp. lactis and its main uses as a food preservative
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MINI-REVIEW
Conditions of nisin production by Lactococcus lactis subsp. lactis and its main uses as a food preservative Simon Khelissa1 · Nour‑Eddine Chihib1 · Adem Gharsallaoui2 Received: 7 July 2020 / Revised: 25 August 2020 / Accepted: 15 September 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Nisin is a small peptide produced by Lactococcus lactis ssp lactis that is currently industrially produced. This preservative is often used for growth prevention of pathogenic bacteria contaminating the food products. However, the use of nisin as a food preservative is limited by its low production during fermentation. This low production is mainly attributed to the multitude of parameters influencing the fermentation progress such as bacterial cells activity, growth medium composition (namely carbon and nitrogen sources), pH, ionic strength, temperature, and aeration. This review article focuses on the main parameters that affect nisin production by Lactococcus lactis bacteria. Moreover, nisin applications as a food preservative and the main strategies generally used are also discussed. Keywords Nisin · Lactic acid bacteria (LAB) · Lactococcus lactis · Fermentation · Production yields · Food preservation
Introduction Lactic acid bacteria (LAB) are Gram-positive, non-spore forming, and catalase-lacking bacteria with cocci or rods morphology. LAB produce lactic acid as a main end product during carbohydrates fermentation. They grow only in complex environments, where fermentable carbohydrates and polyols are used as an energy source. Homofermentative LAB degrade hexoses to lactate, whereas heterofermentative ones degrade hexoses to lactate and other products such as CO2, acetate, formate, succinate or ethanol (Mattarelli et al. 2014). LAB are widely used as starter-cultures in the food industry to produce fermented foods, including dairy products (yogurt, cheese), meat (sausage), grains (bread and drinks such as beer), fruits (malolactic fermentation in wine) and vegetables (sauerkraut, kimchi, silage). Most LAB are Communicated by Erko stackebrandt. * Adem Gharsallaoui adem.gharsallaoui@univ‑lyon1.fr 1
UMR 8207‑UMET‑Unité Matériaux et Transformations, Univ Lille, CNRS, INRAE, Centrale Lille, 59000 Lille, France
LAGEPP UCBL CNRS 5007, Univ Lyon 1, 69622 Villeurbanne, France
2
generally recognized as safe (GRAS) (George et al. 2018). Moreover, LAB are used to develop new sensory properties, improve the nutritional quality of foods, but also to preserve and ensure food safety. In fact, LAB have a strong antimicrobial activity against many related and unrelated microorganisms, including food spoiling microorganisms and pathogenic bacterial strains such those belonging to Listeria, Staphylococcus, Clostridium, and Bacillus spp. The antimicrobial effect of LAB is mainly due to the food pH lowering, competition for nutrients, and production of inhibitory metabolites (Wedajo 2015; Srivastava 2018; Bintsis 2018; Kaczmarek et al. 2019). Bacteriocins are protein molecules with a broad acti
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