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:	2018
Subjects:	QP Physiology
Online Access:	http://ir.unimas.my/id/eprint/30854/2/Maryana%20binti%20Dahari.pdf
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id	my-unimas-ir.30854
record_format	uketd_dc
spelling	my-unimas-ir.308542023-03-23T07:55:51Z Production of Nisin Z From Lactococcus Lactis IO-1 Using Sago Strach In Continuous Fermentation Mode 2018 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 http://ir.unimas.my/id/eprint/30854/ http://ir.unimas.my/id/eprint/30854/2/Maryana%20binti%20Dahari.pdf text en validuser masters Universiti Malaysia Sarawak(UNIMAS) Faculty of Resource Science and Technology
institution	Universiti Malaysia Sarawak
collection	UNIMAS Institutional Repository
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
qualification_level	Master's degree
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
granting_institution	Universiti Malaysia Sarawak(UNIMAS)
granting_department	Faculty of Resource Science and Technology
publishDate	2018
url	http://ir.unimas.my/id/eprint/30854/2/Maryana%20binti%20Dahari.pdf
_version_	1783728395689918464

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

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