ÿþ<HTML><HEAD><TITLE>25º Congresso Brasileiro de Microbiologia </TITLE><link rel=STYLESHEET type=text/css href=css.css></HEAD><BODY aLink=#ff0000 bgColor=#FFFFFF leftMargin=0 link=#000000 text=#000000 topMargin=0 vLink=#000000 marginheight=0 marginwidth=0><table align=center width=700 cellpadding=0 cellspacing=0><tr><td align=left bgcolor=#cccccc valign=top width=550><font face=arial size=2><strong><font face=Verdana, Arial, Helvetica, sans-serif size=3><font size=1>25º Congresso Brasileiro de Microbiologia </font></font></strong><font face=Verdana size=1><b><br></b></font><font face=Verdana, Arial,Helvetica, sans-serif size=1><strong> </strong></font></font></td><td align=right bgcolor=#cccccc valign=top width=150><font face=arial size=2><strong><font face=Verdana, Arial, Helvetica, sans-serif size=1><font size=1>ResumoID:971-1</font></em></font></strong></font></td></tr><tr><td colspan=2><br><br><table align=center width=700><tr><td>Área: <b>Fermentação e Biotecnologia ( Divisão J )</b><p align=justify><strong><P ALIGN=JUSTIFY><STRONG><FONT FACE="TIMES NEW ROMAN, TIMES, SERIF" SIZE=4>NEW TRENDS FOR ENVIRONMENT: DISPOSAL FROM DAIRY INDUSTRIES APPLIED IN NISIN PRODUCTION</FONT></STRONG></P></strong></p><p align=justify><b><u>Angela Jozala </u></b> (<i>FCF/USP</i>); <b>Luciana Arauz </b> (<i>FCF/USP</i>); <b>Priscila Mazzola </b> (<i>UNICAMP</i>); <b>Adalberto Pessoa Jr. </b> (<i>FCF/USP</i>); <b>Thereza Christina Vessoni Penna </b> (<i>FCF/USP</i>)<br><br></p><b><font size=2>Resumo</font></b><p align=justify class=tres><font size=2><P align=justify><SPAN lang=EN-US style="FONT-SIZE: 12pt; LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman'; mso-fareast-language: PT-BR; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-bidi-language: AR-SA">In the last years, disposal from dairy industries have received a special attention due to its polluting impact in the environment. For this reason, studies have obtained a positive support to develop different alternatives to recycle milk whey components. One of them is its utilization as culture media, aiming to produce biomolecules with noble applications. Nisin production employing milk whey as culture media was evaluated in this study. Nisin is an extracellular peptide, it has a molar mass of 3.4 kDa, and it is produced by <I style="mso-bidi-font-style: normal">Lactococcus lactis</I>, this peptide has been applied as a natural additive once it presents broad antibacterial activity against Gram-positive and negative microorganisms, as well as spores. Many researches list potential nisin applications including dental care treatment, stomach ulcers, colon infection and potential birth control. Previously to fermentation&nbsp;a<SPAN lang=EN-US style="FONT-SIZE: 12pt; LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman'; mso-fareast-language: PT-BR; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-bidi-language: AR-SA">ssays, milk whey had pH adjustment with NaOH <?xml:namespace prefix = st1 ns = "isiresearchsoft-com/cwyw" /><st1:citation w:st="on">(1M)</st1:citation>, after that it was separated in glass bottles to submit sterilization under 121</SPAN><SPAN lang=EN-US style="FONT-SIZE: 12pt; LINE-HEIGHT: 115%; FONT-FAMILY: Symbol; mso-fareast-language: PT-BR; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'; mso-char-type: symbol; mso-symbol-font-family: Symbol"><SPAN style="mso-char-type: symbol; mso-symbol-font-family: Symbol">°</SPAN></SPAN><SPAN lang=EN-US style="FONT-SIZE: 12pt; LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman'; mso-fareast-language: PT-BR; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-bidi-language: AR-SA">C for 15minutes. <I style="mso-bidi-font-style: normal">L. lactis</I> pre culture was developed in 150mL of MRS broth, at 100rpm, 30</SPAN><SPAN lang=EN-US style="FONT-SIZE: 12pt; LINE-HEIGHT: 115%; FONT-FAMILY: Symbol; mso-fareast-language: PT-BR; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'; mso-char-type: symbol; mso-symbol-font-family: Symbol"><SPAN style="mso-char-type: symbol; mso-symbol-font-family: Symbol">°</SPAN></SPAN><SPAN lang=EN-US style="FONT-SIZE: 12pt; LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman'; mso-fareast-language: PT-BR; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-bidi-language: AR-SA">C for 36h. The pre culture was poured into 1.5L of the milk whey <st1:citation w:st="on">(pH 6.8)</st1:citation> in a 2L bioreactor. The bioreactor conditions were 30</SPAN><SPAN lang=EN-US style="FONT-SIZE: 12pt; LINE-HEIGHT: 115%; FONT-FAMILY: Symbol; mso-fareast-language: PT-BR; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'; mso-char-type: symbol; mso-symbol-font-family: Symbol"><SPAN style="mso-char-type: symbol; mso-symbol-font-family: Symbol">°</SPAN></SPAN><SPAN lang=EN-US style="FONT-SIZE: 12pt; LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman'; mso-fareast-language: PT-BR; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-bidi-language: AR-SA">C, variation of agitation <st1:citation w:st="on">(AGT)</st1:citation> in 100 and 200rpm; and airflow rate <st1:citation w:st="on">(AIR)</st1:citation> in 0, 1 and <?xml:namespace prefix = st2 ns = "urn:schemas-microsoft-com:office:smarttags" /><st2:metricconverter w:st="on" ProductID="1,5 L">1,5 L</st2:metricconverter>.min<SUP>-1</SUP>.</SPAN><SPAN lang=EN-US style="FONT-SIZE: 12pt; LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman'; mso-fareast-language: EN-US; mso-fareast-font-family: Calibri; mso-ansi-language: EN-US; mso-bidi-language: AR-SA"> Nisin activity was quantified by agar diffusion assay utilizing <I style="mso-bidi-font-style: normal">L. sakei</I> ATCC 15521 as a sensitive indicator microorganism and expressed in arbitrary units <st1:citation w:st="on">(AU.mL<SUP>-1</SUP>&nbsp;of medium)</st1:citation>. Culture media composed by milk whey offered&nbsp;<SPAN lang=EN-US style="FONT-SIZE: 12pt; LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman'; mso-fareast-language: EN-US; mso-fareast-font-family: Calibri; mso-ansi-language: EN-US; mso-bidi-language: AR-SA">ideal conditions to <I style="mso-bidi-font-style: normal">L. lactis</I> development and nisin biosynthesis. The AIR combined with AGT proved to be a main factor to nisin release. In the assay with fixed AGT in 200rpm and AIR=0 nisin activity detected was 7 logAU, 2.3 times higher than when AIR=1.5</SPAN><SPAN lang=EN-US style="FONT-SIZE: 12pt; LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman'; mso-fareast-language: PT-BR; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-bidi-language: AR-SA"> and AIR 1.</SPAN><SPAN lang=EN-US style="FONT-SIZE: 12pt; LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman'; mso-fareast-language: EN-US; mso-fareast-font-family: Calibri; mso-ansi-language: EN-US; mso-bidi-language: AR-SA"> Reproducing theses assays with fixed AGT in 100rpm, it was verified that nisin activity was reduced 2 times when compared with the assay 200rpm, with AIR=0. Nisin activity was around 7 logAU, when applied AIR=0.5, same result was obtained in the assay AIR=0 and AGT=200rpm. Comparing all results the condition to work out for nisin production was without airflow rate and 200rpm. The utilization of milk whey as substrate allow to reduce production costs of nisin, besides it contributes to industrial disposal recycling, thereby, diminishing the environment pollution, and encouraging the government and industries to support scientific researches. </SPAN></SPAN></SPAN></P></font></p><br><b>Palavras-chave: </b>&nbsp;milk whey, nisin, Lactococcus lactis, agar diffusion assay, Bioreactor</td></tr></table></tr></td></table></body></html>