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

Autor:	Farizano JV; Instituto Superior de Investigaciones Biológicas (INSIBIO), CONICET-UNT, and Instituto de Química Biológica, Facultad de Bioquímica, Química y Farmacia, UNT. Chacabuco 461, T4000ILI - San Miguel de Tucumán, Argentina., Díaz Vergara LI; Centro de Investigaciones y Transferencia de Villa María (CITVM-CONICET), Universidad Nacional de Villa María, Campus Universitario, Arturo Jauretche 1555, Villa María, Córdoba, Argentina., Masias E; Instituto Superior de Investigaciones Biológicas (INSIBIO), CONICET-UNT, and Instituto de Química Biológica, Facultad de Bioquímica, Química y Farmacia, UNT. Chacabuco 461, T4000ILI - San Miguel de Tucumán, Argentina., Baillo AA; Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145. San Miguel de Tucumán, Argentina., Torino MI; Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145. San Miguel de Tucumán, Argentina., Fadda S; Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145. San Miguel de Tucumán, Argentina., Vanden Braber NL; Centro de Investigaciones y Transferencia de Villa María (CITVM-CONICET), Universidad Nacional de Villa María, Campus Universitario, Arturo Jauretche 1555, Villa María, Córdoba, Argentina., Montenegro MA; Centro de Investigaciones y Transferencia de Villa María (CITVM-CONICET), Universidad Nacional de Villa María, Campus Universitario, Arturo Jauretche 1555, Villa María, Córdoba, Argentina., Saavedra L; Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145. San Miguel de Tucumán, Argentina., Minahk C; Instituto Superior de Investigaciones Biológicas (INSIBIO), CONICET-UNT, and Instituto de Química Biológica, Facultad de Bioquímica, Química y Farmacia, UNT. Chacabuco 461, T4000ILI - San Miguel de Tucumán, Argentina.
Jazyk:	angličtina
Zdroj:	FEMS microbiology letters [FEMS Microbiol Lett] 2022 Apr 21; Vol. 369 (1).
DOI:	10.1093/femsle/fnac033
Abstrakt:	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. (© The Author(s) 2022. Published by Oxford University Press on behalf of FEMS.)
Databáze:	MEDLINE
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