Food stabilizing potential of nisin Z produced by wild Lactococcus lactis subsp. lactis from raw milk and some fermented products
Yükleniyor...
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivs 3.0 United States
Attribution-NonCommercial-NoDerivs 3.0 United States
Özet
In this study, we evaluated food stabilizing potential of nisin Z produced by wild Lactococcus (Lc.) lactis subsp. lactis from a total of 114 raw milk and naturally fermented products. After microbiological cultivation of lactic acid bacteria, Lc. lactis subsp. lactis strains identified by mass spectrometry were screened for the nisin Z gene by PCR. Nisin Z-production activity was studied under batch fermentation conditions, followed by testing food stabilizing potential of nisin Z extracted. Of 35 Lc. lactis subsp. lactis identified, 3 were nisin Z-producer, and one strain (e69) of natural cheese origin produced 2350 IU/mL at 63 ?C for 30 min and 80 ?C for 10 min, at pH 2.0. This nisin Z purified was moderately inhibitory on Gram (? ) bacteria, stable at ? 20 ?C and 4 ?C during 6 weeks, influential on the shelf life of UHT milk and fruit juice at 30 ?C from 2 to 6 weeks, and susceptible to lipase (89%), pepsin (92%) and catalase (84%) at 37 ?C for 60 min, respectively. Overall, our study revealed that wild Lc. lactis subsp. lactis exhibited good activity in nisin Z production and native “clean-label” bio preservative potential for consumers and the food industry without biotechnological adaptation.
Açıklama
Anahtar Kelimeler
Nisin Z, Milk, Fermented food, Biopreservative, Lc. lactis subsp. lactis
Kaynak
LWT Food Science and Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
