Hostname: page-component-cd9895bd7-fscjk Total loading time: 0 Render date: 2024-12-23T11:32:49.875Z Has data issue: false hasContentIssue false
  • English
  • Français

Optimisation of cheese whey enzymatic hydrolysis and further continuous production of antimicrobial extracts by Lactobacillus plantarum CECT-221

Published online by Cambridge University Press:  07 September 2016

Noelia Rodríguez-Pazo ,
Sabrina da Silva Sabo ,
José Manuel Salgado-Seara ,
Saleh Al Arni ,
Ricardo Pinheiro de Souza Oliveira  and
José Manuel Domínguez
Noelia Rodríguez-Pazo
Affiliation:
Chemical Engineering Department, Sciences Faculty, University of Vigo (Ourense Campus), As Lagoas s/n, 32004 Ourense, Spain
Sabrina da Silva Sabo
Affiliation:
Biochemical and Pharmaceutical Technology Department, Faculty of Pharmaceutical Sciences, São Paulo University, Av Prof Lineu Prestes, 580, Bl 16, 05508-900, São Paulo, Brazil
José Manuel Salgado-Seara
Affiliation:
Chemical Engineering Department, Sciences Faculty, University of Vigo (Ourense Campus), As Lagoas s/n, 32004 Ourense, Spain
Saleh Al Arni
Affiliation:
Department of Chemical Engineering, King Saud University, P.O. Box 800, Riyadh 11421, Kingdom of Saudi Arabia
Ricardo Pinheiro de Souza Oliveira
Affiliation:
Biochemical and Pharmaceutical Technology Department, Faculty of Pharmaceutical Sciences, São Paulo University, Av Prof Lineu Prestes, 580, Bl 16, 05508-900, São Paulo, Brazil
José Manuel Domínguez*
Affiliation:
Chemical Engineering Department, Sciences Faculty, University of Vigo (Ourense Campus), As Lagoas s/n, 32004 Ourense, Spain
*
*For correspondence; e-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

The enzymatic hydrolysis of cheese whey was optimised using the enzymes iZyme, Alcalase or Flavourzyme under different conditions. Hydrolysates supplemented with commercial nutrients were evaluated as fermentation broths to produce DL-3-Phenyllactic acid (PLA) from phenylalanine (Phe) by Lactobacillus plantarum CECT-221. Optimised hydrolysates were obtained using Flavourzyme at 50 °C and 100 rpm during 12 h, and assayed in 250 ml Erlenemyer flasks using different proportions of vinasses as economic nutrient. The process was then scaled up using a 2 litres Bioreactor working under the continuous modality. Under the intermediate dilution rate of 0·0207 h−1 0·81 ± 0·026 mM of PLA and 38·8 ± 3·253 g/l of lactic acid were produced. A final evaluation revealed that lactic acid, and bacteriocins exerted the highest inhibitory effect among the extracted components of cell-free supernatants.

Keywords

Cheese wheyvinassesantimicrobial extractsLactobacillus plantarumphenyllactic acidbacteriocins
Type
Research Article
Information
Journal of Dairy Research , Volume 83 , Issue 3 , August 2016 , pp. 402 - 411
Copyright
Copyright © Proprietors of Journal of Dairy Research 2016 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Brinques, GB, Do Carmo Peralba, M & Ayub, MAZ 2010 Optimization of probiotic and lactic acid production by Lactobacillus plantarum in submerged bioreactor systems. Journal of Industrial Microbiology and Biotechnology 37 205–212 Google Scholar
Bustos, G, Moldes, AB, Cruz, JM & Domínguez, JM 2004 Production of fermentable media from vine-trimming wastes and bioconversion into lactic acid by Lactobacillus pentosus . Journal of the Science of Food and Agriculture 84 2105–2112 CrossRefGoogle Scholar
Corrêa, APF, Daroit, DJ, Fontoura, R, Meira, SMM, Segalin, J & Brandelli, A 2014 Hydrolysates of sheep cheese whey as a source of bioactive peptides with antioxidant and angiotensin-converting enzyme inhibitory activities. Peptides 61 48–55 Google Scholar
Cortés-Zavaleta, O, López-Malo, A, Hernández-Mendoza, A & García, HS 2014 Antifungal activity of lactobacilli and its relationship with 3-phenyllactic acid production. International Journal of Food Microbiology 173 30–35 Google Scholar
Galvão, CMA, Pinto, GA, Jesus, CDF, Giordano, RC & Giordano, RLC 2009 Producing a phenylalanine-free pool of peptides after tailored enzymatic hydrolyses of cheese whey. Journal of Food Engineering 91 109–117 Google Scholar
Gaucheron, F 2005 The minerals of milk. Reproduction Nutritional Development 45 473–483 Google Scholar
Kumar, SN, Mohandas, C & Nambisan, B 2013 Purification of an antifungal compound, cyclo (L-Pro-D-Leu) for cereals produced by Bacillus cereus subsp. thuringiensis associated with entomopathogenic nematode. Microbiological Research 168 278–288 Google Scholar
Lavermicocca, P, Valerio, F & Visconti, A 2003 Antifungal activity of phenyllactic acid against molds isolated from bakery products. Applied and Environmental Microbiology 69 634–640 Google Scholar
Li, X, Jiang, B & Pan, B 2007 Biotransformation of phenylpyruvic acid to phenyllactic acid by growing and resting cells of a Lactobacillus sp. Biotechnology Letters 29 593–597 CrossRefGoogle ScholarPubMed
Lima, CJB de, Coelho, LF & Contiero, J 2010 The use of response surface methodology in optimization of lactic acid production: Focus on medium supplementation, temperature and pH control. Food Technology and Biotechnology 48 175–181 Google Scholar
Mu, W, Chen, C, Li, X, Zhang, T & Jiang, B 2009 Optimization of culture medium for the production of phenyllactic acid by Lactobacillus sp. SK007. Bioresource Technology 100 1366–1370 Google Scholar
Panesar, PS, Kennedy, JF, Knill, CJ & Kosseva, M 2010 Production of L (+) lactic acid using Lactobacillus casei from whey. Brazilian Archives of Biology and Technology 53 219–226 CrossRefGoogle Scholar
Prema, P, Smila, D, Palavesam, A & Immanuel, G 2008 Production and characterization of an antifungal compound (3-phenyllactic acid) produced by Lactobacillus plantarum strain. Food and Bioprocess Technology 3 379–386 Google Scholar
Rodríguez, N, Salgado, JM, Cortés, S & Domínguez, JM 2012 Antimicrobial activity of d-3-phenyllactic acid produced by fed-batch process against Salmonella enterica . Food Control 25 274–284 CrossRefGoogle Scholar
Rodríguez-Pazo, N, Vázquez-Araújo, L, Pérez-Rodríguez, N, Cortés-Diéguez, S & Domínguez, JM 2013 Cell-free supernatants obtained from fermentation of cheese whey hydrolyzates and phenylpyruvic acid by Lactobacillus plantarum as a source of antimicrobial compounds, bacteriocins, and natural aromas. Applied Biochemistry and Biotechnology 171 1042–1607 Google Scholar
Rossini, K, Noreña, CPZ, Cladera-Olivera, F & Brandelli, A 2009 Casein peptides with inhibitory activity on lipid oxidation in beef homogenates and mechanically deboned poultry meat. LWT - Food Science and Technology 42 862–867 Google Scholar
Salgado, JM, Rodríguez, N, Cortés, S & Domínguez, JM 2009 Development of cost-effective media to increase the economic potential for larger-scale bioproduction of natural food additives by Lactobacillus rhamnosus, Debaryomyces hansenii, and Aspergillus niger . Journal of Agricultural and Food Chemistry 57 10414–10428 CrossRefGoogle ScholarPubMed
Schwenninger, SM, Lacroix, C, Truttmann, S, Jans, C, Spördli, C, Bigler, L & Meile, L 2008 Characterization of low-molecular-weight antiyeast metabolites produced by a foodprotective Lactobacillus–Propionibacterium coculture. Journal of Food Protection 71 2481–2487 Google Scholar
Sinha, R, Radha, C, Prakash, J & Kaul, P 2007 Whey protein hydrolysate: functional properties, nutritional quality and utilization in beverage formulation. Food Chemistry 101 1484–1491 Google Scholar
Tirloni, E, Cattaneo, P, Ripamonti, B, Agazzi, A, Bersani, C & Stella, S 2014 In vitro evaluation of Lactobacillus animalis SB310, Lactobacillus paracasei subsp. paracasei SB137 and their mixtures as potential bioprotective agents for raw meat. Food Control 41 63–68 Google Scholar
Valerio, F, Lavermicocca, P, Pascale, M & Visconti, A 2004 Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation. FEMS Microbiology Letters 233 289–295 Google Scholar
Vermeulen, N, Gánzel, MG & Vogel, RF 2006 Influence of peptide supply and cosubstrates on phenylalanine metabolism of Lactobacillus sanfranciscensis DSM20451T and Lactobacillus plantarum TMW1·468. Journal of Agricultural and Food Chemistry 54 3832–3839 Google Scholar
Yang, EJ & Chang, HC 2010 Purification of a new antifungal compound produced by Lactobacillus plantarum AF1 isolated from kimchi. International Journal of Food Microbiology 139 56–63 CrossRefGoogle ScholarPubMed
Zheng, Z, Ma, C, Gao, C, Li, F, Qin, J, Zhang, H, Wang, K & Xu, P 2011 Efficient conversion of phenylpyruvic acid to phenyllactic acid by using whole cells of Bacillus coagulans SDM. PLoS ONE 6 e19030 Google Scholar