Production, recovery and purification of bacteriocins from lactic acid bacteria

摘要: Bacteriocins produced by lactic acid bacteria are a heterogeneous group of peptide inhibitors which include lantibiotics (class I, e.g. nisin), small heat-stable peptides II, pediocin AcH/PA1) and large heat-labile proteins III, helveticin J). Many bacteriocins belonging to the first two groups can be successfully used inhibit undesirable microorganisms in foods, but only nisin is industrially licensed for use as food preservative partially purified form. This review focuses on production purification class I II from bacteria. Bacteriocin growth associated yield bacteriocin per unit biomass affected several factors, including producing strain, media (carbohydrate nitrogen sources, cations, etc.) fermentation conditions (pH, temperature, agitation, aeration dilution rate continuous fermentations). Continuous processes with cell recycle or immobilized cells result dramatic improvement productivity over batch fermentations. Several simple recovery processes, based adsorbing resins silica compounds, have been developed build integrated processes.