Biotechnological use of dairy by-products for the production and microencapsulation of the food preservative enterocin CRL35

Abstract

Bacteriocins from Gram-positive bacteria have been proposed as natural food preservative and there is a need for large-scale production for commercial purposes. The aim of the present work is to evaluate whey, a cheese industrial by-product, for the production and microencapsulation of enterocin CRL35. Whey proved to be a promising basal medium for bacterial growth although the bacteriocin production was quite low. However, it could be much favored with the addition of yeast extract at concentrations as low as 0.5%. Besides improving bacteriocin production, this peptide was successfully microencapsulated by spray drying using whey protein concentrate and a chitosan derivative as wall materials. Microcapsules averaging 10 ± 5 μm diameter were obtained, with good structural integrity and high antimicrobial activity with a stability of at least 12 weeks at 4°C. In summary, sustainable bacteriocin production and microencapsulation was achieved recycling whey or its derivatives. In addition, the formulation owns high antimicrobial activity with a long shelf life. The development of a food preservative may represent a green solution for handling whey.

Screening and Identification of Goat-Milk-Derived Lactic Acid Bacteria with Bacteriocin-like Activity and Probiotic Potentials

“…Dairy products are the common resources for LAB where lactoccoci, lactobacilli, enteroocii, and other strains are prevalent as active producers. Screening for bacteriocins from dairy-derived LAB is the common strategy, and many bacteriocins have been reported using the strategy [24][25][26][27]. Like most bacteriocins, lactococci bacteriocins (except nisin, garvicin KS, and garvicin ML) have relatively narrow inhibition spectra.…”

Bioprospecting the Skin Microbiome: Advances in Therapeutics and Personal Care Products

“…For example, the gut commensal and rare skin pathogen Enterococcus faecium produces the bacteriocin CRL35, capable of the considerable inhibition of herpes simplex virus (HSV) 1/2 through late-stage protein-synthesis retardation in vitro [ 86 , 87 , 88 ]. Antimicrobial properties of CRL35 have been demonstrated in vivo and been explored for use as a dairy food preservative via chitosan microencapsulation with a retainment of bactericidal activity [ 89 ]. Bacillus subtilis can be found on skin and its bacteriocin subtilosin, a macrocyclic lantibiotic, is capable of the inhibition of both HSV-1 and 2 late-stage replication in addition to several bacteria associated with urinary tract infections [ 90 , 91 , 92 ].…”