Abstract
Cheese Whey Permeate (CWP) is the by-product of whey ultrafiltration for protein recovery. It is highly perishable with substantial disposal costs and has serious environmental impact. The aim of the present study was to develop a novel and cheap CWP-based culture medium for Lactobacillus sakei to produce the food-grade sakacin A, a bacteriocin exhibiting a specific antilisterial activity. Growth conditions, nutrient supplementation and bacteriocin yield were optimized through an experimental design in which the standard medium de Man, Rogosa and Sharpe (MRS) was taken as benchmark. The most convenient formulation was liquid CWP supplemented with meat extract (4 g/L) and yeast extract (8 g/L). Although, arginine (0.5 g/L) among free amino acids was depleted in all conditions, its supplementation did not increase process yield. The results demonstrate the feasibility of producing sakacin A from CWP. Cost of the novel medium was 1.53 €/L and that of obtaining sakacin A 5.67 €/106 AU, with a significant 70% reduction compared to the corresponding costs with MRS (5.40 €/L, 18.00 €/106 AU). Taking into account that the limited use of bacteriocins for food application is mainly due to the high production cost, the obtained reduction may contribute to widening the range of applications of sakacin A as antilisterial agent.
Highlights
The new concept of healthy food is boosting the use of natural compounds as alternatives to chemical preservatives in preventing bacterial deterioration [1]
The results demonstrate the feasibility of producing sakacin A from Cheese Whey Permeate (CWP)
Production cost of processes presented in this paper are comparable among them and with other process of production of sakacin A only under the assumption of equal price of the ingredients used in the medium
Summary
The new concept of healthy food is boosting the use of natural compounds as alternatives to chemical preservatives in preventing bacterial deterioration [1]. Numerous classifications have been proposed based on their structure, mode of action, biochemical properties and post-translational odifications [6], class I and II bacteriocins are the most studied Their targets are mainly foodborne pathogens such as Listeria monocytogenes, Staphylococcus aureus, Escherichia coli and Salmonella spp. The MRS (de Man, Rogosa and Sharpe) medium is currently considered as the most suitable for promoting the growth of lactic acid bacteria (LAB) It is expensive and its use for industrial production of bacteriocins appears unfeasible. An attractive approach to producing food-grade bacteriocins is to use by-products of the agro-food industry in the formulation of culture media [3] In this frame, cheese whey (CW) and whey fermentations by LAB
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