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

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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From cheese whey permeate to Sakacin-A/bacterial cellulose nanocrystal conjugates for antimicrobial food packaging applications: a circular economy case study

Scientific Reports ◽

10.1038/s41598-020-78430-y ◽

2020 ◽

Vol 10 (1) ◽

Author(s):

Manuela Rollini ◽

Alida Musatti ◽

Daniele Cavicchioli ◽

Daniele Bussini ◽

Stefano Farris ◽

...

Keyword(s):

Bacterial Cellulose ◽

Circular Economy ◽

Food Packaging ◽

Cheese Whey ◽

Active Material ◽

Food Preservation ◽

Production Costs ◽

Whey Permeate ◽

Sakacin A ◽

Cheese Whey Permeate

AbstractApplying a circular economy approach, this research explores the use of cheese whey permeate (CWP), by-product of whey ultrafiltration, as cheap substrate for the production of bacterial cellulose (BC) and Sakacin-A, to be used in an antimicrobial packaging material. BC from the acetic acid bacterium Komagataeibacter xylinus was boosted up to 6.77 g/L by supplementing CWP with β-galactosidase. BC was then reduced to nanocrystals (BCNCs, 70% conversion yield), which were then conjugated with Sakacin-A, an anti-Listeria bacteriocin produced by Lactobacillus sakei in a CWP based broth. Active conjugates (75 Activity Units (AU)/mg), an innovative solution for bacteriocin delivery, were then included in a coating mixture applied onto paper sheets at 25 AU/cm2. The obtained antimicrobial food package was found effective in reducing Listeria population in storage trials carried out on a fresh Italian soft cheese (named “stracchino”) intentionally inoculated with Listeria. Production costs of the active material have been mainly found to be associated (90%) to the purification steps. Setting a maximum prudential 50% cost reduction during process up-scaling, conjugates coating formulation would cost around 0.89 €/A4 sheet. Results represent a practical example of a circular economy production procedure by using a food industry by-product to produce antimicrobials for food preservation.

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Medium optimization and kinetics modeling for the fermentation of hydrolyzed cheese whey permeate as a substrate for Saccharomyces cerevisiae var. boulardii

Biochemical Engineering Journal ◽

10.1016/j.bej.2016.02.014 ◽

2016 ◽

Vol 110 ◽

pp. 71-83 ◽

Cited By ~ 11

Author(s):

D.E.G. Trigueros ◽

M.L. Fiorese ◽

A.D. Kroumov ◽

C.L. Hinterholz ◽

B.L. Nadai ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Medium Optimization ◽

Cheese Whey ◽

Whey Permeate ◽

Kinetics Modeling ◽

Cheese Whey Permeate

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Production of lactulose oligosaccharides by isomerisation of transgalactosylated cheese whey permeate obtained by β-galactosidases from dairy Kluyveromyces

Journal of Dairy Research ◽

10.1017/s0022029915000217 ◽

2015 ◽

Vol 82 (3) ◽

pp. 356-364 ◽

Cited By ~ 12

Author(s):

Beatriz Padilla ◽

Florencia Frau ◽

Ana Isabel Ruiz-Matute ◽

Antonia Montilla ◽

Carmela Belloch ◽

...

Keyword(s):

Kluyveromyces Marxianus ◽

Food Industry ◽

Cheese Whey ◽

Kluyveromyces Lactis ◽

Sodium Aluminate ◽

Whey Permeate ◽

Total Carbohydrates ◽

Cheese Whey Permeate

β-Galactosidases from Kluyveromyces lactis and Kluyveromyces marxianus isolated from artisanal ewes’ milk cheeses, were used to transgalactosylate lactose from cheese whey permeate (WP). The content of galactooligosaccharides (GOS) obtained by transgalactosylation was comparable with that formed using pure lactose as substrate. In order to obtain a mixture with higher prebiotic oligosaccharide content, isomerisation of the transgalactosylated WP was carried out using sodium aluminate as catalyst. The transgalactosylated mixtures at 6 h of reaction contained amounts of prebiotic carbohydrates (tagatose, lactulose, GOS and oligosaccharides derived from lactulose, OsLu) close to 50 g/100 g of total carbohydrates for all the strains tested, corresponding to 322 g prebiotics/kg whey permeate. Thus, the suitability of this methodology to produce mixtures of dietary non-digestible carbohydrates with prebiotic properties from WP has been demonstrated, which is interesting for the food industry since it increases the value and the applicability of this by-product from cheese manufacture.

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