Optimization of Fermentation Conditions for the Production of Bacteriocin "Fermentate"
Final rept. Oct 2010-Nov 2013
ARMY NATICK SOLDIER RESEARCH DEVELOPMENT AND ENGINEERING CENTER MA
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This report summarizes research to evaluate novel techniques to improve preservation of and to incorporate those best approaches to improve quality and stability of combat operational rations. The objectives were to optimize the production of bacteriocins BAC, i.e., nisin and pediocin, using various unusual food-grade substrates e.g. whey, soy milk, peanut milk, etc for production and incorporation into military ration items. BAC are an abundant and diverse group of ribosomally synthesized antimicrobial peptides produced by bacteria. They are generally recognized as natural compounds able to influence the safety and quality of foods. Of the several substrates evaluated, whey was the best producer of both nisin and pediocin. Whey yeast extract was the best performing whey fermentation media. The nisin producer strain Lactococcus. lactis ssp. lactis was shown to be the most active BAC producer i.e., 24,000-32,000 activity unitsgm of dried fermentate when fermented on the whey media. Pediococcus acidilactici was found to be the most active producer of pediocin, also fermented on the whey media. This research also showed that nisin and pediocin fermentates clearly have promise as food preservatives however, their effectiveness will depend on the food system in which they are used and the level of protection expected. Microbial fermentates tended to be more efficacious when used in conjunction with other food preservatives.
- Food, Food Service and Nutrition
- Organic Chemistry