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G. PEÑA-GOMAR, C. Regalado, and B. E. García-Almendárez. Depto. Investigación y Posgrado en Alimentos/Biotechnology Group, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas S/N, Querétaro, Qro., 76010, Mexico Bacteriocins from lactic acid bacteria (BAL) have a potential for use as food biopreservatives to control spoilage and pathogenic bacteria. High bacteriocin production is usually achieved in complex media, but their high cost makes the process unsuitable for a large-scale production. There has been increased interest in using by-products from the food industry as a basis of the culture media, such as dairy whey. Studies on complex and alternative media have demonstrated that bacteriocin production depends on the medium composition. This study was aimed to identify the major factors that affect bacteriocin production by Lactococcus lactis UQ2, using supplemented whey as alternative medium. Bacteriocin activity was assayed using Micrococcus luteus NCBI8166 as indicator organism. The effect of sweet whey, yeast extract, MnSO4, MgSO4 and Tween 80, on bacteriocin production was studied using a factorial design 2 5-1. Experiments were run in a 3 L Applikon fermenter at 30ºC, 200 rpm, with and without air flow of 248 mL/min, for 24 h. Our results showed that the composition of culture media had an important effect in the titer of the produced bacteriocin. Sweet whey and yeast extract were the only significant factors (p <0.05), with predicted concentrations for highest bacteriocin production of 20 g/L for each one. The titres of bacteriocin were higher than those obtained on MRS broth, and thus this study demonstrated the feasibility of bacteriocin production using a highly abundant, low cost raw material. The kinetics of bacteriocin activity production helped to clarify the effect of the nutrients used in this work. We demonstrated that bacteriocin production depended on the medium composition.
Session 110, Biotechnology: General
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