Production of the bacteriocin nisin from lactic acid producing bacteria: a review
DOI:
https://doi.org/10.34119/bjhrv9n2-046Keywords:
bacteriocins, antimicrobials, antifungals, agroindustryAbstract
Bacteriocins are antimicrobial peptides produced by lactic acid bacteria, the best-known being nisin, synthesized by Lactobacillus lactis. Due to its ability to inhibit pathogenic bacteria, nisin is used both in food preservation and as a therapeutic agent, which is influenced by specific cultivation conditions. The objective of this study is to review the different cultivation conditions with potential for producing bacteriocins such as nisin, as well as the conditions for separating bacteriocins using liquid chromatography methodology. A systematic review was carried out using the Web of Science, PubMed, Scopus databases. Articles from 2012 to 2023 that presented studies with isolation or characterization of nisin from lactobacilli were included. The results indicate that the MRS medium is the most used, at temperatures between 30–37°C for 24–48h, depending on the species of microorganism. Increased bacteriocin production can be influenced by supplementing the medium with nutrients such as powdered milk, peptone, and NaCl. Bacteriocin purification typically involves centrifugation and subsequent analysis using liquid chromatography. Despite these advances, there is still a need to explore new, particularly more sustainable, cultivation conditions and develop standards to facilitate nisin purification and quantification.
References
ABBASILIASI S. et al. Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review. RSC Advances, v. 7, p. 29395–29420, 2017. Doi: 10.1039/c6ra24579j
ALVAREZ-SIEIRO P. et al. Bacteriocins of lactic acid bacteria: extending the family. Applied Microbiology and Biotechnology, v. 100, n. 7, p. 2939-51, 2016. Doi: 10.1007/s00253-016-7343-9.
BARBOSA M.S. et al. Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4 °C: Tests in food models. LWT - Food Science and Technology, v. 95, p. 167-171, 2018. Doi: 10.1016/j.lwt.2018.04.082.
BISCOLA V. et al. Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product. Meat Science, v. 93, n. 3, p. 607-13, 2013. Doi: 10.1016/j.meatsci.2012.11.021.
CHAN K. T. et al. Nisin and its application in oral diseases. Journal of Function Foods, v. 105, p. 105559, 2023. Doi: 10.1016/j.jff.2023.105559
DREYER L. et al. Migration of Bacteriocins Across Gastrointestinal Epithelial and Vascular Endothelial Cells, as Determined Using In Vitro Simulations. Scientific Reports, v. 9, n. 1, p. 11481, 2019. Doi: 10.1038/s41598-019-47843-9.
DUSSAULT D. et al. Enhancement of Nisin Production by Lactococcus lactis subsp. lactis. Probiotics Antimicrob Proteins, v. 8, n. 3, p. 170-5, 2016. Doi: 10.1007/s12602-016-9216-z.
FARINHA L. et al. Influence of Prebiotic Ingredients on the Growth Kinetics and Bacteriocin Production of Lactococcus lactis. Chemical Engineering Transactions, v. 43, p. 313-318, 2015. Doi: 10.3303/CET1543053.
FERNANDEZ B. et al. Growth, acid production and bacteriocin production by probiotic candidates under simulated colonic conditions. Journal of Applied Microbiology, v. 114, n. 3, p. 877-85, 2013. Doi: 10.1111/jam.12081.
FIELD D. et al. The generation of nisin variants with enhanced activity against specific gram-positive pathogens. Molecular Microbiology, v. 69, p. 218–230, 2008. Doi: 10.1111/j.1365-2958.2008.06279. x.
FURTADO D. N. et al. Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: characterization of the bacteriocin. Brazilian Journal of Microbiology, v. 45, n. 4, p. 1541–1550, 2014. Doi: 10.1590/S1517-83822014000400052
FURTADO D.N. et al. Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk. LWT - Food Science and Technology, v. 154, p. 112621, 2022. Doi: 10.1016/j.lwt.2021.112621.
HEREDIA-CASTRO P. Y. et al. Novel bacteriocins produced by Lactobacillus fermentum strains with bacteriostatic effects in milk against selected indicator microorganisms. Journal of Dairy Science, v. 104, n. 4, p. 4033-4043, 2021. Doi: 10.3168/jds.2020-19531.
HERNÁNDEZ-SALDAÑA O.F. et al. Bacteriocinogenic Bacteria Isolated from Raw Goat Milk and Goat Cheese Produced in the Center of México. Indian Journal of Microbiology, v. 56, n. 3, p. 301-8, 2016. Doi: 10.1007/s12088-016-0587-3.
JAWAN R. et al. Influence of Culture Conditions and Medium Compositions on the Production of Bacteriocin-Like Inhibitory Substances by Lactococcus lactis Gh1. Microorganisms, v. 8, n. 10, p. 1454, 2020. Doi: 10.3390/microorganisms8101454.
KATHAROPOULOS E.; Touloupi, K.; Touraki, M. Monitoring of multiple bacteriocins through a developed dual extraction protocol and comparison of HPLC-DAD with turbidometry as their quantification system. Journal of Microbioloical Methods., v. 127, p. 123-131, 2016. Doi: 10.1016/j.mimet.2016.06.003.
KUMAR N. et al. Efficacy of Reuterin and Bacteriocins Nisin and Pediocin in the Preservation of Raw Milk from Dairy Farms. Food Technology and Biotechnology, v. 58, n. 4, p. 359-69 2020. Doi: 10.17113/ftb.58.04.20.6728.
LAKSHMINARAYANAN B. et al. Isolation and characterization of bacteriocin-producing bacteria from the intestinal microbiota of elderly Irish subjects. Journal of Applied Microbiology, v. 114, n. 3, p. 886-98, 2013. Doi: 10.1111/jam.12085.
O'SHEA E. F. et al. Strategies to improve the bacteriocin protection provided by lactic acid bacteria. Current Opinion in Biotechnology, v. 24, p. 130–134, 2013. Doi: 10.1016/j.copbio.2012.12.003.
QUINTANA G. et al. Nisin Z produced by Lactococcus lactis from bullfrog hatchery is active against Citrobacter freundii, a red-leg syndrome related pathogen. World Journal of Microbiology and Biotechnology, v. 33, n. 10, p. 186, 2017. Doi: 10.1007/s11274-017-2353-z.
REINERS J. et al. Insights in the antimicrobial potential of the natural nisin variant Nisin H. Frontiers in Microbiology, v. 11, p. 573614, 2020. Doi: 10.3389/fmicb.2020.573614.
RUMJUANKIAT K. et al. Purification and characterization of a novel plantaricin, KL-1Y, from Lactobacillus plantarum KL-1. World Journal of Microbiology and Biotechnology, v. 31, n. 6, p. 983-94, 2015. Doi: 10.1007/s11274-015-1851-0.
SHIN J. M. et al. Biomedical applications of nisin. Journal of Applied Microbiology, v. 120, n. 6, p. 1449-65, 2016. Doi: 10.1111/jam.13033.
SOUZA E. C. et al. Influence of temperature and pH on the production of biosurfactant, bacteriocin and lactic acid by Lactococcus lactis CECT-4434. CyTA - Journal of Food, v. 15, n. 4, p. 525–530, 2017. Doi: 10.1080/19476337.2017.1306806.
TUMBARSKI YD, et al. Isolation, identification and comparison of some properties of lactobacillus delbrueckii subsp. bulgaricus strains from traditional bulgarian and italian yogurts. Carpathian Journal of Food Science and Technology, v. 13, n. 1, p. 38-54, 2021. Doi: 10.34302/crpjfst/2021.13.1.4.
ZACHAROF M. P. et al. Separation of lactobacilli bacteriocins from fermented broths using membranes. Process Biochemistry, v. 48, n. 8, p. 1252-61, 2013. Doi:10.1016/j.procbio.2013.05.017
