Biotechnological production of cell-free extract obtained by fermentation of cheese whey and phenylpyruvic acid using Lactobacillus plantarum and antimicrobial effect against pathogen bacteria

Propolis is a natural brownish resinous substance collected by honeybees (Apis mellifera), with a documented bioactivity against many microorganisms. In this study, the activity of propolis was investigated using some strains of Pseudomonas spp., Enterobacteriaceae, Lactobacillus plantarum, yeasts (Saccharomyces cerevisiae and Debaryomyces hansenii) and Fusarium oxysporum. Two approaches were used (a modified microdilution protocol and viable count), and the microorganisms were inoculated at two levels (low or high inoculum). The antimicrobial effect of propolis relies upon several factors, like the kind of microorganisms (for example S. cerevisiae was more resistant than D. hansenii, while Lactobacillus plantarum was never affected), the cell concentration (at high inoculum higher amounts of propolis were required for an antimicrobial action), and the mode of action (a delay of growth rather than a complete inhibition). The results of this paper point out, for the first time, the antimicrobial activity of propolis against some spoilers, with a focus on the possible effect; thus, they could be the background to designing an effective tool to prolong the shelf life of foods.

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Deproteinization: an integrated-solution approach to increase efficiency in β-galactosidase production using cheese whey powder (CWP) solution

Ambiente e Agua - An Interdisciplinary Journal of Applied Science ◽

10.4136/ambi-agua.1936 ◽

2017 ◽

Vol 12 (4) ◽

pp. 643 ◽

Cited By ~ 3

Author(s):

Leandro Freire dos Santos ◽

Cibely Maria Gonçalves ◽

Priscila Lumi Ishii ◽

Hélio Hiroshi Suguimoto

Keyword(s):

Environmental Pollution ◽

Aspergillus Oryzae ◽

Submerged Fermentation ◽

Present Experiment ◽

Cheese Whey ◽

Value Added ◽

Pollution Source ◽

Cell Free Extract ◽

Alternative Management ◽

Solution Approach

Whey is the liquid that results from the coagulation of milk during cheese manufacture. Cheese whey is also an important environmental pollution source. The present experiment sought to compare β-galactosidase (EC 3.2.1.23) production by Aspergillus oryzae from deproteinized and un-deproteinized CWP solutions. β-galactosidase was produced by submerged fermentation in deproteinized or un-deproteinized CWP solutions. To determine the activity of the enzyme, a reaction mixture containing cell-free extract and ortho-Nitrophenyl-β-galactoside (ONPG) was used. The results indicated that β-galactosidase induction was greater when using deproteinized CWP solution compared to the un-deproteinized CWP solution. These results may enable an alternative management of cheese whey, thereby decreasing its impact on the environment and producing value-added biomacromolecules.

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High-Added-Value Antioxidants Obtained from the Degradation of Wine Phenolics by Lactobacillus plantarum

Journal of Food Protection ◽

10.4315/0362-028x-70.11.2670 ◽

2007 ◽

Vol 70 (11) ◽

pp. 2670-2675 ◽

Cited By ~ 33

Author(s):

JOSÉ MARÍA LANDETE ◽

HÉCTOR RODRÍGUEZ ◽

BLANCA DE LAS RIVAS ◽

ROSARIO MUÑOZ

Keyword(s):

Phenolic Compounds ◽

Gallic Acid ◽

Lactobacillus Plantarum ◽

Antimicrobial Activities ◽

Added Value ◽

Methyl Gallate ◽

Biotechnological Production ◽

Wine Production ◽

High Concentrations ◽

Ferulic Acids

Disposal of the waste from wine production has long been a problem for wineries, mainly because of the presence of phenolic compounds. In this study, we analyzed the antimicrobial activities of 10 wine phenolic compounds against Lactobacillus plantarum strains. Inhibition increased in this order: catechin = gallic acid < epicatechin = salicylic acid < methyl gallate = caffeic acid < ferulic acid = tryptophol < p-coumaric acid. The obtained results indicated that L. plantarum is able to grow in the presence of high concentrations of some wine phenolic compounds. Of the 10 compounds analyzed, only the hydroxycinnamic acids, gallic acid, and methyl gallate were metabolized by the four L. plantarum strains studied. Results also revealed that 4-vinylphenol and 4-vinylguaiacol are originated from p-coumaric and ferulic acids. These phenolic compounds are valuable intermediates in the biotechnological production of new fragrances. In addition, gallic acid and its ester, methyl gallate, are metabolized to produce the powerful antioxidant pyrogallol. Therefore, it might be possible to use L. plantarum strains to obtain high-added-value antioxidants from the degradation of phenolic compounds found in wine wastes.

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Biotechnological production of galactooligosaccharides (GOS) using porungo cheese whey

Food Science and Technology ◽

10.1590/fst.64520 ◽

2021 ◽

Author(s):

Lais Saldanha BOLOGNESI ◽

Sabrina GABARDO ◽

Paulo Roberto DALL CORTIVO ◽

Marco Antônio Záchia AYUB

Keyword(s):

Cheese Whey ◽

Biotechnological Production

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Involvement of Manganese in Conversion of Phenylalanine to Benzaldehyde by Lactic Acid Bacteria

Applied and Environmental Microbiology ◽

10.1128/aem.65.12.5590-5593.1999 ◽

1999 ◽

Vol 65 (12) ◽

pp. 5590-5593 ◽

Cited By ~ 39

Author(s):

Masja N. Nierop Groot ◽

Jan A. M. de Bont

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Bacterial Strains ◽

Phenylpyruvic Acid ◽

Cell Extracts

ABSTRACT We examined the involvement of Mn(II) in the conversion of phenylalanine to benzaldehyde in cell extracts of lactic acid bacteria. Experiments performed with Lactobacillus plantarumdemonstrated that Mn(II), present at high levels in this strain, is involved in benzaldehyde formation by catalyzing the conversion of phenylpyruvic acid. Experiments performed with various lactic acid bacterial strains belonging to different genera revealed that benzaldehyde formation in a strain was related to a high Mn(II) level.

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Proteolytic activity of crude cell-free extract of Lactobacillus casei and Lactobacillus plantarum

Nahrung/Food ◽

10.1002/food.19870310309 ◽

1987 ◽

Vol 31 (3) ◽

pp. 225-232 ◽

Cited By ~ 9

Author(s):

F. Z. Hegazi ◽

I. G. Abo-Elnaga

Keyword(s):

Lactobacillus Plantarum ◽

Proteolytic Activity ◽

Lactobacillus Casei ◽

Cell Free Extract

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A new nicotinamide–adenine dinucleotide-dependent hydroaromatic dehydrogenase of Lactobacillus plantarum and its role in formation of (-)t-3t-4-dihydroxycyclohexane-c-1-carboxylate

Biochemical Journal ◽

10.1042/bj1410035 ◽

1974 ◽

Vol 141 (1) ◽

pp. 35-42 ◽

Cited By ~ 16

Author(s):

Geoffrey C. Whiting ◽

Ronald A. Coggins

Keyword(s):

Lactobacillus Plantarum ◽

Nicotinamide Adenine Dinucleotide ◽

Nicotinamide Adenine ◽

Cell Free Extract ◽

A Cell

1. A new induced NAD-dependent hydroaromatic dehydrogenase was isolated from a cell-free extract of Lactobacillus plantarum 13a and purified 175-fold. 2. The enzyme catalyses the oxidation of (-)-quinate, (-)-shikimate, (-)-dihydroshikimate and (-)t-3,t-4-dihydroxycyclohexane-c-1-carboxylate with NAD+, and the reverse action with NADH. 3. The Km values at the optimal pH10.0 for these substrates are 0.85, 0.75, 0.52 and 0.74mm respectively, and the corresponding values for NAD+ are 0.45, 0.26, 0.34 and 0.36mm respectively. 4. The stereochemical requirements of the enzyme and the role it may play in the reduction of (-)-quinate to (-)t-3,t-4-dihydroxycyclohexane-c-1-carboxylate are discussed and a pathway is suggested.

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From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin

Biomolecules ◽

10.3390/biom10040597 ◽

2020 ◽

Vol 10 (4) ◽

pp. 597 ◽

Cited By ~ 1

Author(s):

Alida Musatti ◽

Daniele Cavicchioli ◽

Chiara Mapelli ◽

Danilo Bertoni ◽

Johannes A. Hogenboom ◽

...

Keyword(s):

Cheese Whey ◽

Growth Conditions ◽

Biotechnological Production ◽

Whey Permeate ◽

Meat Extract ◽

Food Grade ◽

High Production Cost ◽

Sakacin A ◽

De Man ◽

Cheese Whey Permeate

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.

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