Optimisation of cheese whey enzymatic hydrolysis and further continuous production of antimicrobial extracts by Lactobacillus plantarum CECT-221.
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.
Chemical Engineering Department,Sciences Faculty,University of Vigo (Ourense Campus),As Lagoas s/n,32004 Ourense,Spain.
Noelia
N
Rodríguez-Pazo
Biochemical and Pharmaceutical Technology Department, Faculty of Pharmaceutical Sciences,São Paulo University,Av Prof Lineu Prestes,580,Bl 16,05508-900,São Paulo,Brazil.
Sabrina
S
da Silva Sabo
Chemical Engineering Department,Sciences Faculty,University of Vigo (Ourense Campus),As Lagoas s/n,32004 Ourense,Spain.
José Manuel
JM
Salgado-Seara
Department of Chemical Engineering,King Saud University,P.O. Box 800,Riyadh 11421,Kingdom of Saudi Arabia.
Saleh Al
SA
Arni
Biochemical and Pharmaceutical Technology Department, Faculty of Pharmaceutical Sciences,São Paulo University,Av Prof Lineu Prestes,580,Bl 16,05508-900,São Paulo,Brazil.
Ricardo Pinheiro
RP
de Souza Oliveira
Chemical Engineering Department,Sciences Faculty,University of Vigo (Ourense Campus),As Lagoas s/n,32004 Ourense,Spain.
José Manuel
JM
Domínguez
D000890:Anti-Infective Agents / Q000378:metabolism*; D001430:Bacteriocins / Q000096:biosynthesis; D002611:Cheese / Q000032:analysis*; D005285:Fermentation; D006868:Hydrolysis; D007773:Lactates / Q000378:metabolism; D019344:Lactic Acid / Q000096:biosynthesis; D048191:Lactiplantibacillus plantarum / Q000378:metabolism*; D010447:Peptide Hydrolases / Q000378:metabolism*; D010649:Phenylalanine / Q000378:metabolism; D000067796:Whey / Q000378:metabolism*
D000890:Anti-Infective Agents; D001430:Bacteriocins; D007773:Lactates; C017648:3-phenyllactic acid; D019344:Lactic Acid; D010649:Phenylalanine; D010447:Peptide Hydrolases
Cheese whey; Lactobacillus plantarum; antimicrobial extracts; bacteriocins; phenyllactic acid; vinasses