Pediocin PA-1 production by Pediococcus pentosaceus ET34 using non-detoxified hemicellulose hydrolysate obtained from hydrothermal pretreatment of sugarcane bagasse.

Autor: Kuniyoshi TM; Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, 05508-000 São Paulo, Brazil., Mendonça CMN; Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, 05508-000 São Paulo, Brazil., Vieira VB; Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, 05508-000 São Paulo, Brazil., Robl D; Department of Microbiology, Immunology and Parasitology, Federal University of Santa Catarina (UFSC), 88040-900, Florianópolis, Santa Catarina, Brazil., de Melo Franco BDG; FoRC (Food Research Center), Food and Experimental Nutrition Department, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, Brazil., Todorov SD; Food and Experimental Nutrition Department, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, Brazil; ProBacLab, Advanced Convergence, Handong Global University, Pohang, Gyeongbuk 37554, South Korea., Tomé E; Instituto de Ciencias y Tecnología de Alimentos. Escuela de Biología. Universidad Central de Venezuela, Apartado 47.097 - Caracas 1041 A, Venezuela., O'Connor PM; Food Bioscience Department Teagasc Food Research Centre, Moorepark, Fermoy, Cork, T12 YN60 Ireland; APC Microbiome Ireland, University College Cork, T12YT20, Cork, Ireland., Converti A; Department of Civil, Chemical and Environmental Engineering, Genoa University, I-16145 Genoa, Italy., Araújo WL; Microbiology Department - Biomedical Sciences Institute, University of São Paulo, São Paulo 05508-900, Brazil., Vasconcellos LPSP; Brazilian Biorenewables National Laboratory (LNBR), National Research Center for Energy and Materials (CNPEM), Campinas, Brazil., Varani AM; Department of Technology, School of Agricultural and Veterinary Sciences, Faculdade de Ciências Agrarias e Veterinária, São Paulo State University, Jaboticabal, SP 14884000, Brazil., Cotter PD; Food Bioscience Department Teagasc Food Research Centre, Moorepark, Fermoy, Cork, T12 YN60 Ireland; APC Microbiome Ireland, University College Cork, T12YT20, Cork, Ireland; School of Microbiology, University College Cork, T12YT20, Cork, Ireland., Rabelo SC; Department of Bioprocess and Biotechnology, College of Agricultural Sciences, São Paulo State University, 18610-034, São Paulo, Brazil., Oliveira RPS; Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, 05508-000 São Paulo, Brazil. Electronic address: rpsolive@usp.br.
Jazyk: angličtina
Zdroj: Bioresource technology [Bioresour Technol] 2021 Oct; Vol. 338, pp. 125565. Date of Electronic Publication: 2021 Jul 14.
DOI: 10.1016/j.biortech.2021.125565
Abstrakt: Listeria monocytogenes is one of the foodborne pathogens of most concern for food safety. To limit its presence in foods, bacteriocins have been proposed as natural bio-preservatives. Herein, a bacteriocin was produced on hemicellulose hydrolysate of sugarcane bagasse by Pediococcus pentosaceous ET34, whose genome sequencing revealed an operon with 100% similarity to that of pediocin PA-1. ET34 grown on hydrolysate-containing medium led to an increase in the expression of PA-1 genes and a non-optimized purification step sequence resulted in a yield of 0.8 mg·L -1 of pure pediocin (purity > 95%). Culture conditions were optimized according to a central composite design using temperature and hydrolysate % as independent variables and validated in 3-L Erlenmeyers. Finally, a process for scaled-up implementation by sugar-ethanol industry was proposed, considering green chemistry and biorefinery concepts. This work stands up as an approach addressing a future proper sugarcane bagasse valorisation for pediocin production.
(Copyright © 2021 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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