Innovative approaches to nisin production

B Özel, Ömer Simsek, M Akcelik, Per Erik Joakim Saris

Research output: Contribution to journalReview ArticleScientificpeer-review

Abstract

Nisin is a bacteriocin produced by Lactococcus lactis that has been approved by the Food Drug Administration for utilization as a GRAS status food additive. Nisin can inhibit spore germination and demonstrates antimicrobial activity against Listeria, Clostridium, Staphylococcus, and Bacillus species. Under some circumstances, it plays an immune modulator role and has a selective cytotoxic effect against cancer cells, although it is notable that the high production cost of nisin-a result of the low nisin production yield of producer strains-is an important factor restricting intensive use. In recent years, production of nisin has been significantly improved through genetic modifications to nisin producer strains and through innovative applications in the fermentation process. Recently, 15,400 IU ml-1 nisin production has been achieved in L. lactis cells following genetic modifications by eliminating the factors that negatively affect nisin biosynthesis or by increasing the cell density of the producing strains in the fermentation medium. In this review, innovative approaches related to cell and fermentation systems aimed at increasing nisin production are discussed and interpreted, with a view to increasing industrial nisin production.
Original languageEnglish
JournalApplied Microbiology and Biotechnology
Volume102
Issue number15
Pages (from-to)6299-6307
Number of pages9
ISSN0175-7598
DOIs
Publication statusPublished - Aug 2018
MoE publication typeA2 Review article in a scientific journal

Fields of Science

  • 1183 Plant biology, microbiology, virology
  • 416 Food Science
  • Nisin
  • Fermentation
  • Bacteriocin
  • innovative system
  • ACID BACTERIA
  • CELL-WALL
  • VARIANT
  • Genes
  • LANTIBIOTIC NISIN

Cite this

Özel, B ; Simsek, Ömer ; Akcelik, M ; Saris, Per Erik Joakim. / Innovative approaches to nisin production. In: Applied Microbiology and Biotechnology. 2018 ; Vol. 102, No. 15. pp. 6299-6307.
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abstract = "Nisin is a bacteriocin produced by Lactococcus lactis that has been approved by the Food Drug Administration for utilization as a GRAS status food additive. Nisin can inhibit spore germination and demonstrates antimicrobial activity against Listeria, Clostridium, Staphylococcus, and Bacillus species. Under some circumstances, it plays an immune modulator role and has a selective cytotoxic effect against cancer cells, although it is notable that the high production cost of nisin-a result of the low nisin production yield of producer strains-is an important factor restricting intensive use. In recent years, production of nisin has been significantly improved through genetic modifications to nisin producer strains and through innovative applications in the fermentation process. Recently, 15,400 IU ml-1 nisin production has been achieved in L. lactis cells following genetic modifications by eliminating the factors that negatively affect nisin biosynthesis or by increasing the cell density of the producing strains in the fermentation medium. In this review, innovative approaches related to cell and fermentation systems aimed at increasing nisin production are discussed and interpreted, with a view to increasing industrial nisin production.",
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Innovative approaches to nisin production. / Özel, B; Simsek, Ömer; Akcelik, M; Saris, Per Erik Joakim.

In: Applied Microbiology and Biotechnology, Vol. 102, No. 15, 08.2018, p. 6299-6307.

Research output: Contribution to journalReview ArticleScientificpeer-review

TY - JOUR

T1 - Innovative approaches to nisin production

AU - Özel, B

AU - Simsek, Ömer

AU - Akcelik, M

AU - Saris, Per Erik Joakim

PY - 2018/8

Y1 - 2018/8

N2 - Nisin is a bacteriocin produced by Lactococcus lactis that has been approved by the Food Drug Administration for utilization as a GRAS status food additive. Nisin can inhibit spore germination and demonstrates antimicrobial activity against Listeria, Clostridium, Staphylococcus, and Bacillus species. Under some circumstances, it plays an immune modulator role and has a selective cytotoxic effect against cancer cells, although it is notable that the high production cost of nisin-a result of the low nisin production yield of producer strains-is an important factor restricting intensive use. In recent years, production of nisin has been significantly improved through genetic modifications to nisin producer strains and through innovative applications in the fermentation process. Recently, 15,400 IU ml-1 nisin production has been achieved in L. lactis cells following genetic modifications by eliminating the factors that negatively affect nisin biosynthesis or by increasing the cell density of the producing strains in the fermentation medium. In this review, innovative approaches related to cell and fermentation systems aimed at increasing nisin production are discussed and interpreted, with a view to increasing industrial nisin production.

AB - Nisin is a bacteriocin produced by Lactococcus lactis that has been approved by the Food Drug Administration for utilization as a GRAS status food additive. Nisin can inhibit spore germination and demonstrates antimicrobial activity against Listeria, Clostridium, Staphylococcus, and Bacillus species. Under some circumstances, it plays an immune modulator role and has a selective cytotoxic effect against cancer cells, although it is notable that the high production cost of nisin-a result of the low nisin production yield of producer strains-is an important factor restricting intensive use. In recent years, production of nisin has been significantly improved through genetic modifications to nisin producer strains and through innovative applications in the fermentation process. Recently, 15,400 IU ml-1 nisin production has been achieved in L. lactis cells following genetic modifications by eliminating the factors that negatively affect nisin biosynthesis or by increasing the cell density of the producing strains in the fermentation medium. In this review, innovative approaches related to cell and fermentation systems aimed at increasing nisin production are discussed and interpreted, with a view to increasing industrial nisin production.

KW - 1183 Plant biology, microbiology, virology

KW - 416 Food Science

KW - Nisin

KW - Fermentation

KW - Bacteriocin

KW - innovative system

KW - ACID BACTERIA

KW - CELL-WALL

KW - VARIANT

KW - Genes

KW - LANTIBIOTIC NISIN

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JF - Applied Microbiology and Biotechnology

SN - 0175-7598

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