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KMID : 1007520170260030715
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Food Science and Biotechnology
2017 Volume.26 No. 3 p.715 ~ p.721
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Bostrycin production by agro-industrial residues and its potential for food processing
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Huang Yi Hsuan
Yang Wen Jen
Cheng Chih Yu
Sung Huang Mo
Lin Shuen Fuh
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Abstract
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Bostrycin, a red antibacterial agent produced by Nigrospora sp. no. 407, is considered for meat processing. To optimize production, the culture conditions of submerged fermentation (SmF) and solid-state fermentation (SSF) were investigated. The optimal SmF conditions were a medium containing 1.0% cane molasses and incubation at 30 ℃ and 150 rpm for 6 days. In SSF, other than bostrycin, less pigment was produced and the optimal ratio of bagasse to water was 1:2 for 10 days. The production and recovery rate of bostrycin by SmF were 120 mg/L and 40%, respectively. Bostrycin exhibited thermostable, pH-dependent color change and dose-dependent antibacterial activity against Clostridium botulinum. Bostrycin-modified meat turned strong red for at least 24 h and could not be removed by washing; bostrycin maintained its antibacterial activity with a bacteriostasis rate of 91% on Staphylcoccus aureus. This is an easy and inexpensive means of acquiring bostrycin from molasses and sugarcane.
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KEYWORD
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Bostrycin, Agro-industrial residue, Solid-state fermentation, Reddening agent, Meat processing
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