N P Guerra1, L Pastrana. 1. Department of Biochemistry, Genetics and Immunology, Vigo University, Ourense, Spain.
Abstract
AIMS: To develop a kinetic model for describing the specific effect of pH drop on nisin and pediocin production in whey. METHODS AND RESULTS: The effect of pH drop on both bacteriocin productions was tested in non-buffered whey and whey buffered at initial pH 6.3 with 0.03, 0.10 and 0.25 mol l-1 of potassium hydrogen phthalate-NaOH. An accurate description of the experimental data of nisin and pediocin obtained at different pH drops is obtained with the proposed model. CONCLUSIONS: The proposed model was able to typify both bacteriocins as pH-dependent primary metabolites. SIGNIFICANCE AND IMPACT OF THE STUDY: The decisive role of pH drop for bacteriocin production on whey was demonstrated and modelled. This study contributes to a better understanding of underlying metabolic regulatory mechanisms, which could facilitate the optimization of bacteriocin production for upscaling.
AIMS: To develop a kinetic model for describing the specific effect of pH drop on nisin and pediocin production in whey. METHODS AND RESULTS: The effect of pH drop on both bacteriocin productions was tested in non-buffered whey and whey buffered at initial pH 6.3 with 0.03, 0.10 and 0.25 mol l-1 of potassium hydrogen phthalate-NaOH. An accurate description of the experimental data of nisin and pediocin obtained at different pH drops is obtained with the proposed model. CONCLUSIONS: The proposed model was able to typify both bacteriocins as pH-dependent primary metabolites. SIGNIFICANCE AND IMPACT OF THE STUDY: The decisive role of pH drop for bacteriocin production on whey was demonstrated and modelled. This study contributes to a better understanding of underlying metabolic regulatory mechanisms, which could facilitate the optimization of bacteriocin production for upscaling.
Authors: Carine Dortu; Patrick Fickers; Charles M A P Franz; Dora Ndagano; Melanie Huch; Wilhelm H Holzapfel; Bernard Joris; Philippe Thonart Journal: Probiotics Antimicrob Proteins Date: 2009-02-18 Impact factor: 4.609