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Lactococci and Their Bacteriocins as Biopreservatives

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Lactococci and their Bacteriocins as Biological Preservatives for Raw Food Materials and Food Products

Tech Area / Field

  • BIO-IND/Industrial Biotechnology/Biotechnology
  • AGR-FOD/Food & Nutrition/Agriculture
  • BIO-DIV/Biodiversity/Biotechnology
  • BIO-MIB/Microbiology/Biotechnology
  • BIO-SFS/Biosafety and BioSecurity/Biotechnology

Status
3 Approved without Funding

Registration date
01.07.2010

Leading Institute
Moscow State University / Department of Biology, Russia, Moscow

Supporting institutes

  • Institute of Immunological Engineering, Russia, Moscow reg., Lyubuchany

Collaborators

  • University of Toronto / Banting and Best Department of Medical Research, Canada, ON, Toronto\nSofia University St. Kliment Ohridski, Bulgaria, Sofia

Project summary

The aim of the project: to develop preparations as biological preservatives for raw food materials and food products based on lactococci and their bacteriocins.

Antimicrobial effect of lactic acid bacteria (LAB) had been used for centuries to prolong the shelf life of food products. The main active factor is pH lowering in the product due to lactic acid synthesis. Besides, biologically active substances of protein nature, named bacteriocins, which have specific antibiotic properties and can inhibit a growth of specific groups of microorganisms including pathogenic forms. The most known and studied is bacteriocin Nisin. Nisin is a low molecular protein therefore it is easily digested with food not influencing on the microbiota of gastrointestinal tract, i.e. non-toxic (Ross et al., 1999; Nete et al., 2006). A producers of various forms of Nisin and similar to them lacticins are various strains of Lactococcus lactis subsp. lactis. Different forms of Nisins and lacticins distinguish between each other by a physicochemical properties, amino acid composition and spectrum of antibacterial action (Zendo et al., 2003; Yildirim et al 2004; Lаsango et al., 2006).

At present, methods of targeted bacteriocin synthesis in order to obtain bacteriocins with more valuable properties are studied. Also it is possible make new balanced bacteriocinogenic complexes, on the basis of lactococci strains that will be safe for use as biopreservatives.

The Project’s authors laid the groundwork for the Project. It has been shown effect of lactococci bacteriocins on prolongation of the storage life of meat, fish, and uncooked smoked sausages. This protective effect can be used for other food products. Lactococci and their bacteriocins are more effective as compared to high cost preservatives Nisin and Delvocide.

The following works will be performed within the frame of the Project:

  1. Screening of new lactococci strains with high bacteriocin production, determination of their taxonomy, comparative study of antimicrobial spectrum action.
  2. Optimization of the enzymatic process of bacteriocin synthesis, its isolation and purification from cultural broth, study of biological and physicochemical properties of the bacteriocins.
  3. Study of toxicological properties of perspective lactococci strains and their bacteriocins. Test them as potential biopreservatives.


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