Optimized fermentation of goat cheese whey with Lactococcus lactis for production of antilisterial bacteriocin-like substances

Lima, Elvira de Lourdes Chaves de; Fernandes, Janaína de Moura; Cardarelli, Haíssa Roberta

doi:10.1016/j.lwt.2017.06.040

Cited by 28 publications

(19 citation statements)

References 27 publications

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“…Whey has been proposed as a valuable protein matrix for LAB bioactive peptide production (Mercier, Gauthier, & Fliss, 2004;Yalcin, 2006), because its protein content includes β-lactoglobulin, αlactoalbumin, immunoglobulins, bovine serum albumin, bovine lactoferrin, and lactoperoxidase (Madureira, Tavares, Gomes, Pintado, & Malcata, 2010). Also, whey milk has been used for bacteriocins production and has demonstrated to be an excellent substrate (Nakamura et al, 2013;Schirru et al, 2014;de Lima et al, 2017). Whey is just an example of a protein matrix that can serve for bacteriocin and bioactive peptide simultaneous production.…”

Section: Selection Of the Protein-based Mediamentioning

confidence: 99%

“…LAB fermentation process is a cheap and easy way to produce metabolites with a food-grade quality that differ with Gramnegative bacteria like Escherichia coli whose application is limited because of the disadvantage given by their production of enterotoxins, this last characteristic had led to consider LAB as a promising alternative for recombinant protein production (García-Fruitós, 2012). LAB growth and metabolite production have been proven in media formulated with agroindustrial waste products (de Lima, de Moura Fernandes, & Cardarelli, 2017;Rodríguez, Torrado, Cortés, & Domínguez, 2010), so it can be considered an economical and eco-friendly system for production of new metabolites. The use of industrial by-products in LAB fermentation can be an attractive alternative to promote the interest in scaling up these fermentation processes.…”

Section: Introductionmentioning

confidence: 99%

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Production of Bioactive Peptides from Lactic Acid Bacteria: A Sustainable Approach for Healthier Foods

Venegas-Ortega

Flores‐Gallegos

Martínez-Hernández

et al. 2019

Comp Rev Food Sci Food Safe

116

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Traditional fermented foods where lactic acid bacteria (LAB) are present have been associated with beneficial effects on human health, and some of those benefits are related to protein‐derived products. Peptides produced by LAB have attracted the interest of food industries because of their diverse applications. These peptides include ribosomally produced (bacteriocins) and protein hydrolysates by‐products (bioactive peptides), which can participate as natural preservatives and nutraceuticals, respectively. It is essential to understand the biochemical pathways and the effect of growth conditions for the production of bioactive peptides and bacteriocins by LAB, in order to suggest strategies for optimization. LAB is an important food‐grade expression system that can be used in the simultaneous production of peptide‐based products for the food, animal, cosmetic, and pharmaceutical industries. This review describes the multifunctional proteinaceous compounds generated by LAB metabolism and discusses a strategy to use a single‐step production process, using an alternative protein‐based media. This strategy will provide economic advantages in fermentation processes and will also provide an environmental alternative to industrial waste valorization. New technologies that can be used to improve production and bioactivity of LAB‐derived peptides are also analyzed.

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Section: Selection Of the Protein-based Mediamentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Production of Bioactive Peptides from Lactic Acid Bacteria: A Sustainable Approach for Healthier Foods

Venegas-Ortega

Flores‐Gallegos

Martínez-Hernández

et al. 2019

Comp Rev Food Sci Food Safe

116

View full text Add to dashboard Cite

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“…Aspergillus and Kluyveromyces are the most commonly used sources of β-galactosidase in the food industry since their productivities are higher and products obtained from these organisms possess generally recognized as safe (GRAS) status for human consumption (Makwana et al, 2017;Lima et al, 2017). The extracellular Aspergillus spp.…”

Section: Effect Of Temperature Ph and Inoculum On The β-Galactosidasmentioning

confidence: 99%

“…In this study, cheese whey was used for the growth of Saccharomyces fragilis IZ 275 yeast and it was confirmed that this byproduct could be used as a good fermentation medium in the conditions of 35 °C, pH 6.0 and 20 % inoculum concentration to obtain maximum production of β-galactosidase. Lima et al (2017) optimized the fermentation of goat cheese whey using Central Composite Rotatable Design (CCRD) and the variable temperature and quantity of prebiotic ingredient to maximize the antilisterial activity and concluded that this by-product is a good fermentation medium.…”

Section: Effect Of Temperature Ph and Inoculum On The β-Galactosidasmentioning

confidence: 99%

“…β-galactosidase from bacterial sources shows an ease of fermentation, high enzyme activity and good stability. Lactic acid bacteria (LAB), such as lactococci, streptococci, and lactobacilli, owing to their GRAS (generally regarded as safe) status, offer the possibility to be used in the food industry (Hussain, 2010;Lima et al, 2017). β-galactosidases from fungi are extracellular and thermostable, but susceptible to final product inhibition.…”

Section: Introductionmentioning

confidence: 99%

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β-galactosidase production by Saccharomyces fragilis IZ 275 in cheese whey

Bosso

Tomal

Caldeirão

et al. 2020

Agraria

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Cheese whey is a byproduct of dairy industry rich in lactose, minerals and proteins which can be used as fermentation medium for microorganism. The parameters of fermentation (pH, temperature and inoculum) have not so far been optimized. Thus, the objective of this study was to investigate the temperature, pH and inoculum concentrations parameters using a Central Composite Rotational Design (CCRD) 2 3 and Response Surface Methodology (RSM) to β-galactosidase production in cheese whey by Saccharomyces fragilis IZ275. The β-galactosidase production by S. fragilis IZ 275 was evaluated through the enzymatic activity (U mL-1) using o-nitrophenyl-β-D-galactopyranoside substrate (ONPG). All the studied variables were significant and therefore the quadratic model was adequate to explain the effects of the three variables (X 1 , X 2 and X 3) on the response function (Y 1 = β-galactosidase activity). The incubation at 35 °C of temperature, pH 6.0 and 20% inoculum concentration guarantees the maximum production β-galactosidase by Saccharomyces fragilis IZ 275 in supplemented cheese whey.

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