Biotechnology for bacteriocin synthesis using photostimulation

¹ Ural State University of Economics, Department of food engineering, 620144 Ekaterinburg, Russia
² Ural Federal University named after the first President of Russia B. N. Eltsin, Department of economic theory and economic policy, 620002 Ekaterinburg, Russia
³ Kemerovo State University, Department of Management of Quality, 650010 Kemerovo, Russia
⁴ V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, 109316 Moscow, Russia

^* Corresponding author: a.v.diachkova@urfu.ru

Abstract

This article presents results of a study of the effect of blue color on the bacteriocin activity. It was revealed that photostimulation of Lactobacillus Lactis with light in the blue spectrum (435-470 nm) with a light flux intensity of 1800 mcd for 50-60 minutes positively affects the bacteriocin activity (increases by 60.1%), while titer of the Lactobacillus lactis is 2 times higher. It was found that it was in the first 18 hours that the irradiated samples had a greater difference in terms of activity and titers than unirradiated samples. Oxidative stress affects the culture’s viability, both in samples treated with blue light and in the untreated cultures. However, impact intensity on the treated cultures is weaker. These outcomes indicate the possibility of using blue light for stimulating bacteriocin biosynthesis in order to use it as a food additive for prolongation of shelf life of food products.