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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
Published on: June 16, 2022
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Lactococcus lactis I7 isolated from traditional Italian cheese making: a biotechnological integrated platform
Alberto Alfano1, Darshankumar Parecha2, Alessandra Fusco2
1Department of Experimental Medicine, University of Campania Luigi Vanvitelli, Napoli, Italy. alberto.alfano@unicampania.it.
BMC Biotechnology
|July 2, 2025
Summary
Researchers optimized vegan media for Lactococcus lactis, significantly boosting biomass and lactic acid production. The resulting antimicrobial compounds effectively reduced pathogen viability, showing potential for food safety applications.
Area of Science:
- Microbiology
- Biotechnology
- Food Science
Background:
- Growing interest in lactic acid bacteria from traditional sources.
- Lactococcus lactis isolated from artisanal cheese whey cultures.
- Traditionally fermented dairy products offer health benefits.
Purpose of the Study:
- Optimize vegan media for Lactococcus lactis cultivation.
- Assess growth ability and metabolic fingerprint.
- Enhance production of biomass and bioactive molecules.
Main Methods:
- Fed-batch fermentation in optimized vegan media.
- Design of Experiments approach for media optimization.
- Membrane-based downstream processing (microfiltration/ultrafiltration).
Main Results:
- Achieved 14 g/L dry cell weight and 1.9x10^10 CFU/mL.
- Maximal lactic acid production of 78 g/L (five-fold increase).
- Antimicrobial activity against Enterococcus faecalis, Salmonella Typhimurium, and E. coli (6-9 log reduction).
Conclusions:
- Fed-batch and microfiltration processes enhance biomass and bioactive molecule production.
- Optimized vegan media supports robust Lactococcus lactis growth.
- Obtained bioactive molecules exhibit significant antimicrobial properties against pathogens.
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