Industrial cheese whey utilization for enhanced production of purified pediocin PA-1

Garsa, Anita Kumari; Kumariya, Rashmi; Kumar, Anil; Lather, Puja; Kapila, Suman; Sood, S. K.

doi:10.1016/j.lwt.2014.07.008

Cited by 22 publications

(13 citation statements)

References 30 publications

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“…On the other hand, the same protocol failed in the purification of bacteriocin produced in supplemented whey powder formulation (2% yield and purification fold decrease to 0.07), likely due to its 130% higher content of total proteins compared with the fermented MRS broth, thus requiring additional preliminary purification steps or even a different purification protocol. Garsa et al (2014), using supplemented cheese whey to produce pediocin PA-1, proposed its purification by an aqueous two-phase system (ATPS) followed by ultrafiltration step. After the ATPS extraction, the authors achieved a 320% increase in pediocin PA-1 yield, which was further increased to 384% at the end of the ultrafiltration step; the purification fold was 4 and 7.3, respectively.…”

Section: Purification Of Bacteriocin St16 Obtained In Mrs Broth and Imentioning

confidence: 99%

Bacteriocin production by Lactobacillus plantarum ST16Pa in supplemented whey powder formulations

Sabo

Converti

Ichiwaki

et al. 2019

Journal of Dairy Science

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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.

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Section: Purification Of Bacteriocin St16 Obtained In Mrs Broth and Imentioning

confidence: 99%

Bacteriocin production by Lactobacillus plantarum ST16Pa in supplemented whey powder formulations

Sabo

Converti

Ichiwaki

et al. 2019

Journal of Dairy Science

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“…Some bacteria that produce bacteriocins are considered food grade by the United States Food and Drug Administration (FDA) (Chen and Hoover, 2006), making them useful for food preservation (Hu et al, 2015). Although, there are a number of bacteriocins that have been studied for their antimicrobial properties, nisin and pediocin are the only commercially available, FDA-approved bacteriocins used in a variety of food products (Chen and Hoover, 2006;Garsa et al, 2014). Of these two bacteriocins, nisin is the most widely used (Ross et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Nevertheless, She Resisted – Role of the Environment on Listeria monocytogenes Sensitivity to Nisin Treatment in a Laboratory Cheese Model

et al. 2020

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The growth of Listeria monocytogenes on refrigerated, ready-to-eat food products is a major health and economic concern. The natural antimicrobial nisin targets the bacterial cell wall and can be used to inhibit L. monocytogenes growth on cheese. Cell wall composition and structure, and therefore the efficacy of cell wall acting control strategies, can be severely affected by environmental and stress conditions. The goal of this study was to determine the effect of a range of pH and temperatures on the efficacy of nisin against several strains of L. monocytogenes in a lab-scale, cheese model. Cheese was made with or without the addition of nisin at different pH and then inoculated with L. monocytogenes; L. monocytogenes numbers were quantified after 1, 7, and 14 days of incubation at 6, 14, or 22 • C. While our data show that nisin treatment is able to reduce L. monocytogenes numbers, at least initially, growth of this pathogen can occur even in the presence of nisin, especially when cheese is stored at higher temperatures. Several environmental factors were found to affect nisin efficacy against L. monocytogenes. For example, nisin is more effective when cheese is stored at lower temperatures. Nisin is also more effective when cheese is made at higher pH (6 and 6.5), compared to cheese made at pH 5.5, and this effect is at least partially due to the activity of cell envelope modification genes dltA and mprF. Serotype was also found to affect nisin efficacy against L. monocytogenes; serotype 4b strains showed lower susceptibility to nisin treatment compared to serotype 1/2 strains. Overall, our results highlight the importance of considering environmental conditions specific to a food matrix when developing and applying nisin-based intervention strategies against L. monocytogenes.

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“…Penggunaan metode pemurnian yang berbeda dapat menghasilkan aktivitas spesifik yang berbeda pula (Simha et al, 2012). Pemurnian pediosin menggunakan amonium sulfat dilanjutkan dengan kromatografi pertukaran kation dapat meningkatkan aktivitas spesifik hingga 33,8 kali lipat (Kingcha et al, 2012) bahkan paling tinggi hingga 340 kali lipat (Simha et al, 2012), sementara pemurnian pediosin menggunakan partisi dua fase cairan antara polimer PEG 1450 dan kalium fosfat diikuti ultrafiltrasi hanya meningkatkan aktivitas spesifik hingga 7,3 kali lipat (Garsa et al, 2014b). Umumnya semakin tinggi kemurnian pediosin, maka aktivitas spesifiknya ikut meningkat.…”

Section: Pendahuluanunclassified

PEMURNIAN DAN KARAKTERISASI PEDIOSIN YANG DIPRODUKSI OLEH Pediococcus pentosaceus 2A2

Triwulandhari

Jenie

Lioe

et al. 2019

jtip

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Pediocin production by Pediococcus pentosaceus 2A2 was done in 30% molasses based medium at 37°C for 24 hours. The culture was then centrifuged to separate the cells and yield cell-free supernatant (CFS). Purification of the CFS was carried out by stepwise ammonium sulfate precipitation to achieve a 90% concentrate, followed by dialysis using membrane with a molecular weight cut off 2.0 kDa resulting in pediocin crude extract (PCE). The PCE was purified by cation exchange chromatography using SP Sephadex C-25 and eluted with sodium acetat buffer at pH of 5.5; 6.0; 6.5; and 7.0 successively resulting in 4 fractions (F1, F2, F3, F4). Each purification step resulted in the increase in antimicrobial activity against Listeria monocytogenes ATCC 7644. The PCE had specific antimicrobial activity up to 5 fold higher than the CFS. F4 fraction, which showed the largest inhibition zone among the other fractions, had a very high specific activity up to 435 fold higher than the CFS. The SDS-PAGE analysis suggested that the molecular weight of F4 was approximately 5.9 kDa. The minimum inhibitory concentration (MIC) of F4 to inhibit 1 log (90%) of L. monocytogenes ATCC 7644 was 143 ppm. The inhibitory phenomenon observed under scanning electron microscope (SEM) showed that L. monocytogenes's cells exposed to F4 experience morphological changes such as cells shrinkage.

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Industrial cheese whey utilization for enhanced production of purified pediocin PA-1

Cited by 22 publications

References 30 publications

Bacteriocin production by Lactobacillus plantarum ST16Pa in supplemented whey powder formulations

Bacteriocin production by Lactobacillus plantarum ST16Pa in supplemented whey powder formulations

Nevertheless, She Resisted – Role of the Environment on Listeria monocytogenes Sensitivity to Nisin Treatment in a Laboratory Cheese Model

PEMURNIAN DAN KARAKTERISASI PEDIOSIN YANG DIPRODUKSI OLEH Pediococcus pentosaceus 2A2

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