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.
From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin / A. Musatti, D. Cavicchioli, C. Mapelli, D. Bertoni, J.A. Hogenboom, L. Pellegrino, M. Rollini. - In: BIOMOLECULES. - ISSN 2218-273X. - 10:4(2020 Apr 12), pp. 597.1-597.12.
|Titolo:||From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin|
MUSATTI, ALIDA (Primo) (Corresponding)
CAVICCHIOLI, DANIELE (Secondo)
PELLEGRINO, LUISA MARIA (Penultimo)
ROLLINI, MANUELA SILVIA (Ultimo)
|Parole Chiave:||cheese whey permeate; sakacin A; bacteriocin; Listeria; bioprocess; circular economy; fermentation|
|Settore Scientifico Disciplinare:||Settore AGR/16 - Microbiologia Agraria|
Settore AGR/15 - Scienze e Tecnologie Alimentari
Settore AGR/01 - Economia ed Estimo Rurale
|Data di pubblicazione:||12-apr-2020|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.3390/biom10040597|
|Appare nelle tipologie:||01 - Articolo su periodico|
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