Bacteriocin production by Lactobacillus plantarum ST16Pa in supplemented whey powder formulations

Abstract

Whey, the main by-product of the dairy industry, is frequently disposed of in the environment without any treatment due to the high cost of this process. Alternatively, whey can be used as a medium to culture lactic acid bacteria and produce value-added products such as bacteriocins. In this work, we attempted to improve bacteriocin production by Lactobacillus plantarum ST-16Pa in a whey powder formulation supplemented with additional sources of carbon, nitrogen, and vitamin B 12 at different levels and varying the agitation intensity according to a Plackett-Burman experimental design. Only the addition of tryptone positively influenced the production of this bacteriocin. The results allowed us to identify a supplemented whey formulation, comprising 150 g/L of whey total solids plus 10 g/L of tryptone and soybean extract, whose fermentation by Lb. plantarum ST16Pa in shake flasks under agitation at 150 rpm led to a cell-free supernatant with an antimicrobial activity against Listeria innocua 6a CLIST 2865 (inhibition zone of 13.23 mm) close to that previously obtained in de Man, Rogosa and Sharpe medium by other authors. These results are significant considering that the same strain cultured in cheese whey did not previously display any antimicrobial activity.

Bacteriostatic activity and partial characterization of the bacteriocin produced by L. plantarum sp. isolated from traditional sourdough

“…Bacteriocins produced by lactic acid bacteria are usually growth‐dependent metabolites, regulated by environmental conditions as well as the productive strain's growth phase (Papagianni & Papamichael, 2011; Sabo, Converti, Ichiwaki, & Oliveira, 2019). The findings of this study revealed that concerning the isolated strain ( L. plantarum ), the bacteriocin production initiates in the early log phase, and as the process goes on, this feature progresses up to 3,200 AU/ml, suggesting the bacteriocin is highly likely a primary metabolite.…”

Fed-Batch Production of Saccharomyces cerevisiae L-Asparaginase II by Recombinant Pichia pastoris MUTs Strain

“…Biomass specific growth rate (μ) was estimated from the experimental data of biomass concentration by the equation (Sabo et al, 2019):…”

Bioprodução de pediocina por >i<Pediococcus pentosaceus>/i< ET34 em resíduo agroindustrial hidrolisado bagaço de cana-de-açúcar

“…Além do fato de esses micro-organismos serem considerados culturas iniciadoras em processos de fermentação, eles também conferem característica de preservação aos alimentos, aumentando a vida-de-prateleira (Sabo et al, 2019).…”

“…Este composto antimicrobiano é produzido por diversos outros microorganismos; entretanto, quando produzido pelas BAL, vem recebendo maior atenção pelo fato deste grupo de bactérias geralmente apresentarem segurança para consumo humano (Sabo et al, 2019;Balciunas et al, 2013).…”

“…Após 2 h, o SLC foi desprezado e o BLIS foi recuperado com 1 mL de solução acetato de amônio a mM a pH 6,5 (Labsynth). Após a observação da precipitação das proteínas, 10 µl de cada diluição foram aplicados, de acordo com a técnica spot-on-lawn, em placas de cultivo contendo L. innocua CLIST 2711 (Sabo et al, 2019). (Tomé et al, 2008).…”