Stress Response Kinetics of Two Nisin Producer Strains of Lactococcus lactis spp. lactis

Date

2009-08-01

Author

Simsek, Oemer
BUZRUL, Sencer
Akkoc, Nefise
Alpas, Hami
Akcelik, Mustafa

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The purpose of this study is to determine the survival and nisin production behaviors of two strains of Lactococcus lactis under different stress conditions that represent the food ecosystem. In this respect, the survival ratios of two nisin producers were determined under different pH, temperature, NaCl, and bile salt concentrations. Then, nisin production levels of the strains were determined at each stress conditions. Both strains had similar growth or inactivation patterns under the same stress conditions. NaCl and bile salt stresses on the survival ratio of the strains could be successfully described by the exponential decay function, whereas Gaussian function produced good fits for temperature and pH stresses. The nisin activity of two nisin producers (in their mid-exponential and/or early stationary phase) decreased dramatically under all stress conditions, except osmotic (NaCl) and low temperature applications. The results of this study showed that two nisin producers had similar adaptive responses under severe stress conditions, which could be described by appropriate mathematical equations. Moreover, the effect of harsh environment on the nisin activity of L. lactis strains depends on the stress factors applied.

Subject Keywords

Biotechnology, Applied Microbiology and Biotechnology, Biochemistry, Bioengineering, Molecular Biology, General Medicine

URI

https://hdl.handle.net/11511/47367

Journal

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

DOI

https://doi.org/10.1007/s12010-008-8350-9

Collections

Department of Food Engineering, Article

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Citation Formats

O. Simsek, S. BUZRUL, N. Akkoc, H. Alpas, and M. Akcelik, “Stress Response Kinetics of Two Nisin Producer Strains of Lactococcus lactis spp. lactis,” APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY, pp. 387–397, 2009, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/47367.