Nisin formation by immobilized cells of the lactic acid bacterium, Streptococcus lactis]

The problem of microbial cell immobilization at present attracts the ever increasing attention of the scientists, since such organisms may be the source of various enzymes. Production of nizin by the immobilized cells of Str. lactis was studied. It was found that the cells of Str. lactis incorporated into polyacrylamide gel produced nizit on definite media. Still, the amount of the antibiotic was 2-3 times lower than in case of using free cells. The effect of a number of factors on the process of immobilization was studied and the influence of some factors, such as temperature, pH, aeration on nizin synthesis by the immobilized cells of the streptococcus was elucidated. Optimal conditions for nizin biosynthesis by the immobilized cells of Str. lactis were developed.     

Nisin inactivation in a culture of the producer Streptococcus lactis strain MGU

The intensive biosynthesis of nizin on the glucose-yeast medium is observed during the logarithmic and early lag phases of the staphylococcal growth. The ratio of nizin in the fermentation broth (free nazin) and that bound with the cells depended on pH of the medium. When pH was maintained at 6.6-6.8, the amount of nazin in the cells during and growth logarithmic phase was equal to its amount in the fermentation broth filtrate. During the lag phase marked inactivation of nizin was noted. periodical feeding of casein prevented the nizin inactivation. The preliminary data are indicative of the enzymatic nature of the antibiotic.     

Nisin adsorption on silica adsorbents

It has been shown that silica adsorbents can be used for adsorption of nizin from solutions obtained after centrifugation of the fermentation broth. The optimal structure of the adsorbent pores has been determined. Silica with pores 50 to 75 nm in size provided the highest adsorption rates. The value of silica adsorption of nizin depended on the medium pH. The maximum adsorption rates were observed at pH 6.5--7. At pH 3.5 the level of nizin adsorption was low.     

Conditions for nisin adsorption by Streptococcus lactis cells

Some conditions for absorption of nisin, a polypeptide antibiotic by the cells of Str. lactis were studied. The amounts of nisin adsorbed by the cells depended on the culture age: at the late stationary phase the adsorption level was 2 times higher than that at the logarithmic phase. The cells grown on a "poor" medium adsorbed 85-90 per cent of nisin added to the solution, while the cells grown on the "rich" medium adsorbed 50 per cent of the antibiotic. The adsorption level of nisin by the cells subjected to a thermal shock was higher than that by the live cells. Desorption of nisin from the cells with acid ethanol and bivalent cation solutions was insignificant. Nisin is adsorbed by the cells of other microorganisms, the adsorption levels by the cells of Bac. brevis being the same as those by the streptococcal cells, while the levels adsorbed by Bac. polymyxa being 4 times lower.     

Effect of the initial pH value of the medium on the growth of Streptococcus lactis and the biosynthesis of nisin]

The effect of the initial pH value of the medium within 4.0 to 6.6 on the growth of Str. lactis and biosynthesis of nicin was studied. It was found that at the initial pH 4.0--4.5 of the medium the growth of the culture was poor, i.e. 11--14% of the control (initiral pH 6.6). With an increase in the value of the initial pH at least to 5.0 the growth of Str. lactis also increased. At the initial pH 4.0 no biosynthesis of nicin was observed. Under the experimental conditions the antibiotic synthesis by tr. lactic started at the initial pH being equal to 4.5 and reached its maximum at pH 6.6.     

Study of nisin, a polypeptide antibiotic produced by a culture of Streptococcus lactis, strain MSU

The drug nisin produced by the lactic acid bacteria S. lactis, strain MSU, was identified and described. After 18-hour cultivation of the strain the fermentation broth was centrifuged. The centrifugate contained at an average 2000 IU/ml of the antibiotic. It was purified on silica gel C-3, the eluate was lyophilized and the dry substance was studied by disk electrophoresis in 20 per cent PAAG in the presence of sodium dodecylsulfate. It was found that S. lactis, strain MSU, produced a polypeptide component of the molecular weight of 7000 D. Its electrophoretic mobility corresponded to that of nisaplin. Therefore, nisin was shown to be identical to nisaplin.     

土壤拮抗放线菌的分离筛选及其抑菌物质特性的研究

目的从土壤中筛选拮抗能力强且抑菌特性稳定的放线菌菌株。方法采用双层琼脂法筛选出4株拮抗放线菌菌株,然后采用杯碟法测这4株菌株发酵液提取物的抗菌谱、最小抑菌浓度、热稳定性和酸碱稳定性。结果 4株菌株发酵液提取物都能抑制金黄色葡萄球菌、大肠埃希菌、铜绿假单胞菌和白色念珠菌的生长。以金黄色葡萄球菌为指示菌测发酵液提取物的最小抑制浓度,6#和9#拮抗作用较强,发酵液提取物稀释0.125mg/ml仍有抑菌作用。6#菌株在100℃处理30min后仍有40%的抑菌活性。6#菌株发酵液提取物在碱性环境条件下比在酸性环境条件下稳定。结论 4株菌株中6#菌株发酵液提取物具有拮抗能力强、最小抑菌浓度低和在碱性条件下活性较稳定的特点。     

Distribution of oleandomycin between the native broth and butylacetate depending on the biosynthesis conditions]

Distribution of the active substance contained in the fermentation broth of Act. antibioticus between the acqueous phase and butylacetate depended on the fermentation conditions and the procedure for the fermentation broth treatment before filtration. Increase in pH values during the fermentation process resulted in lower antibiotic distribution coefficients which may be explained by the presence of oleandomycin-X, a biologically active substance in the fermentation broth filtrates. This substance differed from oleandomycin and did not pass into butylacetate from the acqueous alkaline solution. For transference of oleandomycin-X into oleandomycin exposition of the fermentation broth filtrate at pH 5.0--5.5 is required.     

Proteomic analysis of Lactococcus lactis,a lactic acid bacterium

Lactococcus lactis is a Gram-positive bacteria, which belongs to the group of lactic acid bacteria among which several genera play an essential role in the manufacture of food products. Cytosolic proteins of L. lactis IL1403 cultivated in M17 broth have been resolved by two-dimensional gel electrophoresis using two pH gradients (pH 4-7, 4.5-5.5). More than 230 spots were identified by peptide mass fingerprints, corresponding to 25% of the predicted acid proteome. The present study made it possible to describe at the proteome level a significant number of cellular pathways (glycolysis, fermentation, nucleotide metabolism, proteolysis, fatty acid and peptidoglycan synthesis) related to important physiological processes and technological properties. It also indicated that the fermentative metabolism, which characterizes L. lactis is associated with a high expression of glycolytic enzymes. Thirty-four proteins were matched to open reading frames for which there is no assigned function. The comparison at the proteome level of two strains of L. lactis showed an important protein polymorphism. The comparison of the proteomes of glucose- and lactose-grown cells revealed an unexpected link between the nature of the carbon source and the metabolism of pyrimidine nucleotides.     

Influence of products of thermophilous methane fermentation on the mixed lactic acid bacterial culture]

The effect of products resulting from thermophilous methane fermentation on the accumulation and ratio of different lactic acid bacteria (Str. lactis, Str. cremoris, Str. diacetilactis, Str. diacetil. var. acetoinicus, Leuc. citrovorum8 L. plantarum) was investigated upon their combined cultivation in milk and serum. In combined cultivation of the streptococcal culture the rate of growth of a single strain differed from that in separate cultivation. Str. cremoris was accumulated with the highest rate during its separate cultivation and with the lowest rate during its combined cultivation. An addition of products of thermophilous methane fermentation to the combined culture of streptococci of different strains increased the growth rate and accumulation of each strain. At the same time the products influenced differently the quantitative ratios of various strains in the resulting biomass. For instance, the relative content of Str. cremoris and Leuc. citrovorum decreased insignificantly and that of Str. lactis and Str. diacetil. var. acetoin.increased. The combined cultivation of the five streptococcal strains with L. plantarum in the medium containing no additions of thermophilous methane fermentation products increased the relative content of L. plantarum from the beginning of fermentation. In the medium containing the additions of this parameter varied sinusoidally with a minimum of 6 to 9 hours. Possible mechanisms of these changes are discussed.     

柴达木沙漠链霉菌S10T阿糖腺苷的大孔树脂分离工艺优化与结构鉴定

为了获得具有药用价值的活性天然产物,采用4种大孔吸附树脂对柴达木沙漠链霉菌（Streptomyces qaidemensis）S10^T发酵液进行静态吸附和解吸实验,优化分离工艺。结果显示,AB-8型树脂具有良好的吸附和解吸性能,该树脂对柴达木沙漠链霉菌S10^T发酵液中的活性天然产物吸附工艺为发酵液pH值9,吸附时间4 h,洗脱液70%甲醇溶液。经正向硅胶、反相硅胶和葡聚糖凝胶Sephadex LH-20分离得到了一个化合物,¹H-NMR和¹³C-NMR结合高分辨质谱（LC-HR-MS）鉴定该化合物为阿糖腺苷（vidarabine）,是一种具有抗病毒活性的核苷类抗生素,并简单探究了其在柴达木沙漠链霉菌中的生物合成过程。     

Extraction of rifamycin B from native and aqueous solutions]

Optimal conditions for extraction of rifamycin B from aqueous solutions and fermentation broth filtrates at pH values within 2.0-7.0 were determined. When the antibiotic was extracted from the aqueous solutions, the highest yield was obtained at pH 2.0. When the antibiotic was extracted from the fermentation broth filtrates, it was found that chloroform was the most selective solvent with respect to rifamycin B, the chloroform selectivity being increased at pH 3.5-4.0. It was shown that rifamicin B passed from the buffer solutions with a concentration of 3-20 mg/ml to chloroform in amounts of 6-7 mg/ml and to ethylacetate and butanol in amounts of 20 mg/ml. Such conditions of chloroform and butanol (9 : 1) increased the rifamycin B contents in the extract up to 40 mg/ml.     

嗜线虫致病杆菌产生抗生素的培养基及条件

本对嗜线虫致病杆菌（Xenorhadbus nematophilus）产生抗生素的发酵培养基和发酵条件进行了研究,同时对该菌代谢过程pH值、还原糖、总糖、氨基氮与抗生素产量的关系进行了分析,通过筛选该菌对碳源和氮源的要求,用正交试验初步确定了该菌产素的最佳发酵培养基和条件为：玉米粉1％,大豆粉3％,蔗糖1％,蛋白胨1.5％,KH2PO40.02％,MgSO40.2％,活化剂T0.1％;发酵培养基的起始pH值在6.0－8.0,种龄16h,接种量4％,500mL摇瓶装量15－150mL的条件下培养72h可获得较高的抗生素产量;产素量与菌代谢过程中pH、还原糖、总糖和氨基氮的变化有一定关系,通过培养基和培养条件的研究使该菌的产抗生素能力提高了56.3％。     

Mechanism of citrate metabolism in Lactococcus lactis: resistance against lactate toxicity at low pH

Measurement of the flux through the citrate fermentation pathway in resting cells of Lactococcus lactis CRL264 grown in a pH-controlled fermentor at different pH values showed that the pathway was constitutively expressed, but its activity was significantly enhanced at low pH. The flux through the citrate-degrading pathway correlated with the magnitude of the membrane potential and pH gradient that were generated when citrate was added to the cells. The citrate degradation rate and proton motive force were significantly higher when glucose was metabolized at the same time, a phenomenon that could be mimicked by the addition of lactate, the end product of glucose metabolism. The results clearly demonstrate that citrate metabolism in L. lactis is a secondary proton motive force-generating pathway. Although the proton motive force generated by citrate in cells grown at low pH was of the same magnitude as that generated by glucose fermentation, citrate metabolism did not affect the growth rate of L. lactis in rich media. However, inhibition of growth by lactate was relieved when citrate also was present in the growth medium. Citrate did not relieve the inhibition by other weak acids, suggesting a specific role of the citrate transporter CitP in the relief of inhibition. The mechanism of citrate metabolism presented here provides an explanation for the resistance to lactate toxicity. It is suggested that the citrate metabolic pathway is induced under the acidic conditions of the late exponential growth phase to make the cells (more) resistant to the inhibitory effects of the fermentation product, lactate, that accumulates under these conditions.     

Extractive lactic acid fermentation in poly (ethyleneimine)-based aqueous two-phase system

The potential of an aqueous two-phase system composed of a polycation, poly(ethyleneimine) (PEI), and an uncharged polymer, (hydroxyethyl) cellulose (HEC), for extractive lactic acid fermentation was tested. Batch fermentation with 20 g/L glucose in two-phase medium using Lactococcus lactis without external pH control resulted in 3-4 times higher amount of lactate and biomass produced as compared to that in a conventional one-phase medium. Lactic acid was preferentially partitioned to the PEI-rich bottom phase. However, the cells which favored the HEC-rich top phase in a fresh two-phase medium were partitioned to a significant extent to the bottom phase after fermentation. Addition of phosphate buffer or pH adjustment to 6.5 after fermentation caused fewer cells to move to the bottom phase. With external pH control, fermentation in normal and two-phase medium showed no marked differences in glucose consumption and lactic acid yield, except that about 1.3 times higher cell density was obtained in the two-phase broth, especially at initial glucose concentrations of 50-100 g/L. Use of higher concentration of phosphate during batch fermentation in the two-phase medium with 50 g/L sugar provided a 15% higher yield of lactic acid, but the growth rate of cells was nearly half of the normal, thus affecting the productivity. Continuous fermentation with twice the normal phosphate concentration resulted in higher cell density, product yield, and productivity in two-phase medium than in monophasic medium. (c) 1996 John Wiley & Sons, Inc.     

One-step Concentration and Partial Purification of Aspergillus kawachii Non-acidic Polygalacturonases by Adsorption to Glass Fiber Microfilters

The non-acidic polygalacturonases produced by Aspergillus kawachii in a glucose/tryptone medium were adsorbed to a glass fiber microfilter that was used to clarify the fermentation broth. Maximum adsorption occurred at pH 3 under low ionic strength conditions. The adsorbed activity could be readily released with a buffer solution at pH 5. Based upon these observations, a separation process was developed which enabled the broth to be clarified and, at the same time, the non-acidic polygalacturonases to be concentrated 20-fold and purified 100-fold in a unique filtration step. The practical advantage of recovering polygalacturonases by a filtration process lies in the simplicity and efficiency of the operation involved. Received 27 July 2005; Revisions requested 24 August 2005; Revisions received 16 November 2005; Accepted 16 November 2005     

Citrate Fermentation by Lactococcus and Leuconostoc spp

Citrate and lactose fermentation are subject to the same metabolic regulation. In both processes, pyruvate is the key intermediate. Lactococcus lactis subsp. lactis biovar diacetylactis homofermentatively converted pyruvate to lactate at high dilution (growth) rates, low pH, and high lactose concentrations. Mixed-acid fermentation with formate, ethanol, and acetate as products was observed under conditions of lactose limitation in continuous culture at pH values above 6.0. An acetoin/butanediol fermentation with alpha-acetolactate as an intermediate was found upon mild aeration in continuous culture and under conditions of excess pyruvate production from citrate. Leuconostoc spp. showed a limited metabolic flexibility. A typical heterofermentative conversion of lactose was observed under all conditions in both continuous and batch cultures. The pyruvate produced from either lactose or citrate was converted to d-lactate. Citrate utilization was pH dependent in both L. lactis and Leuconostoc spp., with maximum rates observed between pH 5.5 and 6.0. The maximum specific growth rate was slightly stimulated by citrate, in L. lactis and greatly stimulated by citrate in Leuconostoc spp., and the conversion of citrate resulted in increased growth yields on lactose for both L. lactis and Leuconostoc spp. This indicates that energy is conserved during the metabolism of citrate.     

Growth of nisin-producing lactococci in cooked rice supplemented with soybean extract and its application to inhibition of Bacillus subtilis in rice miso

Lactic acid fermentation of cooked rice and rice koji by supplementation with soybean extract (SBE) and its application to rice miso fermentation were investigated. By supplementing the cooked rice with SBE, lactic acid bacteria (LAB) grew well without any unfavorable effects on the rice such as off-flavor or coloration. Lactococcus lactis subsp. lactis IFO12007 (Lc. lactis, a producer of the bacteriocin nisin) proliferated at 10(8 to approximately 9) cells/g after 24 h of incubation and produced high activity of nisin. The fermented rice with Lc. lactis strongly inhibited not only Bacillus subtilis ATCC19659 but also the other Bacillus strains. While some strains of LAB markedly inhibited the growth of Asp. oryzae, resulting in failure of koji fermentation, Lc. lactis did not affect the growth of these molds. When Lc. lactis was used for rice miso fermentation as a lactic acid starter culture, Lc. lactis rapidly proliferated and produced high nisin activity of 6,400 IU/g, in the steamed rice, resulting in complete growth inhibition of B. subtilis, which had been inoculated at the beginning of the koji fermentation. The rice miso after 12 weeks of aging had a suitable pH, and favorable taste and color. Furthermore, hyposalting of rice miso could be done without difficulty by lactic acid fermentation of both rice and soybeans.     

Computer modeling of antibiotic fermentation with on-line product removal

The fermentation of Streptomyces griseus for the production of cycloheximide is similar to other antibiotic fermentations in that product synthesis is subject to feedback regulation and the desired product is degraded in the fermentation broth. The productivity of this fermentation can thus be dramatically increased by removing the antibiotic from the whole broth as it is produced. One means for effecting this on-line product removal is to contact the whole fermentation broth with neutral polymeric resin immobilized in hydrogel beads. The antibiotic adsorbs to the immobilized resin via hydrophobic interactions. In this work, the adsorption of the antibiotic onto the immobilized resin was characterized. A biochemical model of the fermentation was then used to describe the time profiles of biomass, substrate, and antibiotic in a fermentation system in which whole broth is circulated from the fermentor through a continuously stirred extractor containing the adsorbent beads. Various operating conditions were examined to optimize the productivity of the fermentation.     

Influence of growth conditions on the production of a nisin-like bacteriocin by Lactococcus lactis subsp. lactis A164 isolated from kimchi

The influence of growth parameters on the fermentative production of a nisin-like bacteriocin by Lactococcus lactis subsp. lactis A164 isolated from kimchi was studied. The bacteriocin production was greatly affected by carbon and nitrogen sources. Strain A164 produced at least 4-fold greater bacteriocin in M17 broth supplemented with lactose than other carbon sources. The amount of 3% yeast extract was found to be the optimal organic nitrogen source. While the maximum biomass was obtained at 37 degrees C, the optimal temperature for the bacteriocin production was 30 degrees C. The bacteriocin production was also affected by pH of the culture broth. The optimal pH for growth and bacteriocin production was 6.0. Although the cell growth at pH 6.0 was nearly the same level at pH 5.5 and 6.5, the greater bacteriocin activity was observed at pH 6.0. Exponential growth took place only during an initial period of the cultivation, and then linear growth was observed. Linear growth rates increased from 0.160 g(DCW) x l(-1) x h(-1) to 0.245 g(DCW) x l(-1) x h(-1) with increases in lactose concentrations from 0.5 to 3.0%. Maximum biomass was also increased from 1.88 g(DCW) x l(-1) to 4.29 g(DCW) x l(-1). However, increase in lactose concentration did not prolong the active growth phase. After 20 h cultivation, cell growth stopped regardless of lactose concentration. Production of the bacteriocin showed primary metabolic kinetics. However, bacteriocin yield based on cell mass increased greatly during the late growth phase. A maximum activity of 131x10(3) AU x ml(-1) was obtained at early stationary growth phase (20 h) during the batch fermentation in M17L broth (3.0% lactose) at 30 degrees C and pH 6.0.