Effects of Co-Cultivating Lacticaseibacillus rhamnosus ATCC 7469 and Lactococcus lactis ATCC 11454 on Riboflavin and Nisin Production

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ID: 319993
2026
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Abstract
Increasing health concerns and awareness among consumers have driven a significant shift toward healthier food choices, fuelling demand for functional foods that are minimally processed and rich in bioactive compounds. Exploiting microbial co-cultivation that can trigger quorum sensing shows tremendous potential for synthesising valuable functional food compounds. This study explored the influence of co-cultivation between two lactic acid bacteria (LAB), Lactococcus lactis (LL) and Lacticaseibacillus rhamnosus (LR) with various fermentation parameters (temperature, pH, agitation, carbon, and nitrogen sources) to determine its potential for enhancing the production of riboflavin and nisin. The highest riboflavin production (40.6 ng/mL) was attained in co-culture at 37°C with 100 rpm agitation, while the highest nisin activities for co-cultivation against Listeria monocytogenes (11.5 mm) and Bacillus subtilis (8.8 mm) were at 200 and 100 rpm, respectively. This study provides a fundmental exploration of the interspecies dynamics between L. lactis and L. rhamnosus through one-factor-at-a-time (OFAT) approach in shake-flask fermentations. These findings serve as a preliminary proof-of-concept for co-cultivation efficiency that could improve targeted compound production.
Reference Key
openalex_W7167619288 Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Nadrah Abdul Halid, Hanan Hasan, Muhamad Hafiz Abd Rahim, Mohamad Faizal Ibrahim, Yuli Haryani
Journal FEMS microbiology letters
Year 2026
DOI
10.1093/femsle/fnag078
URL
https://doi.org/10.1093/femsle/fnag078
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