Influence of temperature and pH on the production of biosurfactant, bacteriocin and lactic acid by Lactococcus lactis CECT-4434
- Ellen Cristina Souza 1
- Pamela Oliveira de Souza de Azevedo 1
- José Manuel Domínguez 2
- Attilio Converti 3
- Ricardo Pinheiro de Souza Oliveira 1
- 1 Universidad de São Paulo
-
2
Universidade de Vigo
info
-
3
University of Genoa
info
ISSN: 1947-6337, 1947-6345
Year of publication: 2017
Volume: 15
Issue: 4
Pages: 525-530
Type: Article
More publications in: CyTA: Journal of food
Abstract
Operational conditions such as temperature and pH are well known to influence the production of biosurfactants, bacteriocins, and lactic acid by lactic acid bacteria. The bacterial strain Lactococcus lactis subsp. lactis CECT-4434 was used to investigate the effects of temperature (30°C, 37°C and 40°C) and pH control on the production of these biomolecules, in order to establish whether they are able to preferentially address its metabolism towards one product or another. It was observed that the pH control within the range 5.0–5.3 favored the production of lactic acid, which was 38% higher than that obtained without control. The bacteriocin production was higher in the temperature range between 30°C and 37°C, evidenced by the formation of inhibition zones against Lactobacillus sakei and Staphylococcus aureus, 5–22% and 4–14% higher, respectively, compared with those achieved at 40°C. Finally, the best results for biosurfactant synthesis occurred at 37°C without pH control, with a surface tension reduction between 22.5 and 24.7 mN/m after 6–24 h of culture, respectively.
Funding information
Funders
-
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
- 88881.062223/2014-01
-
FAPESP (Sã Paulo Research Foundation)
- 2013/15065-0