Influence of temperature and pH on the production of biosurfactant, bacteriocin and lactic acid by Lactococcus lactis CECT-4434

Author(s)

Souza, Ellen Cristina ; de Souza de Azevedo, Pamela Oliveira ; Dominguez, Jose Manuel ; Converti, Attilio ; de Souza Oliveira, Ricardo Pinheiro

• Document type: Journal article
• Source: CYTA-JOURNAL OF FOOD; v. 15, n. 4, p. 525-530, 2017.
• Web of Science Citations: 5

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 degrees C, 37 degrees C and 40 degrees 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 degrees C and 37 degrees 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 degrees C. Finally, the best results for biosurfactant synthesis occurred at 37 degrees C without pH control, with a surface tension reduction between 22.5 and 24.7mN/m after 6-24h of culture, respectively. (AU)

• FAPESP's process: 13/15065-0 - Biotechnological production and evaluation of biosurfactants properties by Lactococcus lactis CECT-4434 from agro-industrial wastes
• Grantee: Ellen Cristina Souza Vera
• Support type: Scholarships in Brazil - Doctorate