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Production of Nisin Z From Lactococcus Lactis IO-1 Using Sago Strach In Continuous Fermentation Mode

Nisin Z has been widely used in the food industry as a safe and natural preservative to increase the shelf time of many foods. The project was designed to produce high titres of nisin Z from L. lactis IO-1 by using hydrolysed sago starch (HSS) in continuous fermentation mode. Sodium azide was added...

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Main Author: Maryana, Dahari
Format: Thesis
Language:English
Published: Universiti Malaysia Sarawak(UNIMAS) 2018
Subjects:
QP Physiology
Online Access:http://ir.unimas.my/id/eprint/30854/2/Maryana%20binti%20Dahari.pdf
http://ir.unimas.my/id/eprint/30854/
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spelling my.unimas.ir.308542023-03-23T07:55:51Z http://ir.unimas.my/id/eprint/30854/ Production of Nisin Z From Lactococcus Lactis IO-1 Using Sago Strach In Continuous Fermentation Mode Maryana, Dahari QP Physiology Nisin Z has been widely used in the food industry as a safe and natural preservative to increase the shelf time of many foods. The project was designed to produce high titres of nisin Z from L. lactis IO-1 by using hydrolysed sago starch (HSS) in continuous fermentation mode. Sodium azide was added to the media to maintain the sterility of the process. The outcome of the research found that the addition of sodium azide allows the system to last longer up to one-month fermentation. As the system can last longer, higher productivity can be produced. Sodium azide is a toxic product especially to human then; it needs to be removed by using dialysis before further tests were done. Under the conditions tested, a titre of 3200 AU Lh-1, nisin Z activity was produced. Apart from the study also discovered the antimicrobial activity of nisin Z was still being produced even in contaminated culture, but the production decreased as the biomass of L. lactis IO-1 was reduced. Therefore, the contamination was a barrier to maintain long-term fermentation. As for the recovery, nisin Z was recovered by ammonium sulphate precipitation shows higher recovery with 274.712 μg mL-1 compared to acetone precipitation, 134.160 μgmL-1. Clearly, continuous culture using HSS with supplementation of sodium azide and purification by ammonium sulphate is a good approach to maintain long-term fermentation because it could reduce labour and cost effective since glucose can be easily extracted from the sago starch. Universiti Malaysia Sarawak(UNIMAS) 2018 Thesis NonPeerReviewed text en http://ir.unimas.my/id/eprint/30854/2/Maryana%20binti%20Dahari.pdf Maryana, Dahari (2018) Production of Nisin Z From Lactococcus Lactis IO-1 Using Sago Strach In Continuous Fermentation Mode. Masters thesis, Universiti Malaysia Sarawak(UNIMAS).
institution Universiti Malaysia Sarawak
building Centre for Academic Information Services (CAIS)
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sarawak
content_source UNIMAS Institutional Repository
url_provider http://ir.unimas.my/
language English
topic QP Physiology
spellingShingle QP Physiology
Maryana, Dahari
Production of Nisin Z From Lactococcus Lactis IO-1 Using Sago Strach In Continuous Fermentation Mode
description Nisin Z has been widely used in the food industry as a safe and natural preservative to increase the shelf time of many foods. The project was designed to produce high titres of nisin Z from L. lactis IO-1 by using hydrolysed sago starch (HSS) in continuous fermentation mode. Sodium azide was added to the media to maintain the sterility of the process. The outcome of the research found that the addition of sodium azide allows the system to last longer up to one-month fermentation. As the system can last longer, higher productivity can be produced. Sodium azide is a toxic product especially to human then; it needs to be removed by using dialysis before further tests were done. Under the conditions tested, a titre of 3200 AU Lh-1, nisin Z activity was produced. Apart from the study also discovered the antimicrobial activity of nisin Z was still being produced even in contaminated culture, but the production decreased as the biomass of L. lactis IO-1 was reduced. Therefore, the contamination was a barrier to maintain long-term fermentation. As for the recovery, nisin Z was recovered by ammonium sulphate precipitation shows higher recovery with 274.712 μg mL-1 compared to acetone precipitation, 134.160 μgmL-1. Clearly, continuous culture using HSS with supplementation of sodium azide and purification by ammonium sulphate is a good approach to maintain long-term fermentation because it could reduce labour and cost effective since glucose can be easily extracted from the sago starch.
format Thesis
author Maryana, Dahari
author_facet Maryana, Dahari
author_sort Maryana, Dahari
title Production of Nisin Z From Lactococcus Lactis IO-1 Using Sago Strach In Continuous Fermentation Mode
title_short Production of Nisin Z From Lactococcus Lactis IO-1 Using Sago Strach In Continuous Fermentation Mode
title_full Production of Nisin Z From Lactococcus Lactis IO-1 Using Sago Strach In Continuous Fermentation Mode
title_fullStr Production of Nisin Z From Lactococcus Lactis IO-1 Using Sago Strach In Continuous Fermentation Mode
title_full_unstemmed Production of Nisin Z From Lactococcus Lactis IO-1 Using Sago Strach In Continuous Fermentation Mode
title_sort production of nisin z from lactococcus lactis io-1 using sago strach in continuous fermentation mode
publisher Universiti Malaysia Sarawak(UNIMAS)
publishDate 2018
url http://ir.unimas.my/id/eprint/30854/2/Maryana%20binti%20Dahari.pdf
http://ir.unimas.my/id/eprint/30854/
_version_ 1761623576326176768
score 13.211869

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