| Title | From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin |
|---|---|
| ID_Doc | 5287 |
| Authors | Musatti, A; Cavicchioli, D; Mapelli, C; Bertoni, D; Hogenboom, JA; Pellegrino, L; Rollini, M |
| Title | From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin |
| Year | 2020 |
| Published | Biomolecules, 10, 4 |
| 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 (sic)/L and that of obtaining sakacin A 5.67 (sic)/10(6) AU, with a significant 70% reduction compared to the corresponding costs with MRS (5.40 (sic)/L, 18.00 (sic)/10(6) 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. |
| https://www.mdpi.com/2218-273X/10/4/597/pdf?version=1586699413 |
Similar Articles
| ID | Score | Article |
|---|---|---|
5252
|
Rollini, M; Musatti, A; Cavicchioli, D; Bussini, D; Farris, S; Rovera, C; Romano, D; De Benedetti, S; Barbiroli, A From cheese whey permeate to Sakacin-A/bacterial cellulose nanocrystal conjugates for antimicrobial food packaging applications: a circular economy case study(2020)Scientific Reports, 10, 1 | |
| 27832
|
Costa, S; Summa, D; Semeraro, B; Zappaterra, F; Rugiero, I; Tamburini, E Fermentation as a Strategy for Bio-Transforming Waste into Resources: Lactic Acid Production from Agri-Food Residues(2021)Fermentation-Basel, 7.0, 1 | |
| 8772
|
Iosca, G; Turetta, M; De Vero, L; Bang-Berthelsen, CH; Gullo, M; Pulvirenti, A Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products(2023) |