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Conditions of nisin production by Lactococcus lactis subsp. lactis and its main uses as a food preservative

by Unité Matériaux et Transformations - UMR 8207 (UMET) , Chihib, Nour-Eddine , Gharsallaoui, Adem , Laboratoire d'automatique, de génie des procédés et de génie pharmaceutique (LAGEPP) , Khelissa, Simon

in Aeration / Bacteria / Biochemistry / Biomedical and Life Sciences / Biotechnology / carbon / Carbon sources / Cell Biology / culture media / Culture Media - chemistry / Ecology / Fermentation / Food / Food contamination / food preservatives / Food Preservatives - chemistry / Industrial Microbiology / Ionic strength / Lactococcus lactis / Lactococcus lactis - chemistry / Lactococcus lactis - metabolism / Lactococcus lactis subsp. lactis / Life Sciences / Microbial Ecology / Microbiology / Mini-Review / Nisin / Nisin - biosynthesis / nitrogen / Nitrogen sources / Parameters / Preservatives / temperature

2021

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Conditions of nisin production by Lactococcus lactis subsp. lactis and its main uses as a food preservative

2021

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2021

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Journal Article

Conditions of nisin production by Lactococcus lactis subsp. lactis and its main uses as a food preservative

Unité Matériaux et Transformations - UMR 8207 (UMET),

Chihib, Nour-Eddine,

Gharsallaoui, Adem,

Laboratoire d'automatique, de génie des procédés et de génie pharmaceutique (LAGEPP),

Khelissa, Simon

2021

Overview

Nisin is a small peptide produced byLactococcus lactisssplactisthat 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 byLactococcus lactisbacteria. Moreover, nisin applications as a food preservative and the main strategies generally used are also discussed.

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Publisher

Springer Verlag,HAL CCSD,Springer Berlin Heidelberg,Springer Nature B.V

Subject

Aeration

/ Bacteria

/ Biochemistry

/ Biomedical and Life Sciences

/ Biotechnology

/ carbon

/ Carbon sources