Production of bacteriocin by Bifidobacterium lactis using milk whey as a substrate

• Grant number: 11/14048-0
• Support Opportunities: Scholarships in Brazil - Master
• Start date: March 01, 2012
• End date: August 31, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Ricardo Pinheiro de Souza Oliveira
• Grantee: Eduardo Marcos Balciunas
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

Bacteriocins are defined as bacteria produced peptides and represent wide spectrum as food bio-preservative and as therapeutic agent. Nowadays there are very few studies related to antimicrobial components production or bacteriocins made by bifidobacterias. These inhibitory compounds produced by Bifidobacterium sp. have proved very effective against pathogens, as the hemorrhagic Escherichia coli 0 157:H7 and L. monocytogenes. Moreover, there is no published information on the technological bioproduction of bacteriocin by Bifidobacterium animalis subsp. lactis (called bifidolactocin) by fermentation in culture using whey. The use of whey as culture medium, brings the concept of a biomolecule production of high added value combined with the environmental aspect, since whey is a byproduct generated by the dairy industry and considered a pollutant by contain a high amount of organic substances. In this context, the objective of this study is to evaluate the influence of whey, at different concentrations, as culture medium, in the cell growth and also the expression of bacteriocin, and its antimicrobial activity. So the study will be divided into three steps. The first step will be the preparation of whey in different concentrations of total solids, which will be used as culture medium. The growth of cells of B. lactis, will be conducted under the same conditions (100rpm/37 º C/24h) on rotary shaker (shaker). At this stage, at the end of fermentation (after 24 h), there will be performed pH, acidity analysis, determination of cell growth and determination of the activity from the bifidolactocin. In the third stage, the studies will be played on a bench fermenter 3 L. First will be accomplish the determination of kLa by the conditions of aeration (0.5, 1.0 and 2 L.min-1) and agitation (100, 150 and 200 rpm). In determining the most appropriate kLa and the concentrations of total solids of whey, which will be provide increased performance of the cells and greater activity of bifidolactocin, fermentations will be conducted at 37 ° C for 24 h. In this step, samples will be collected at intervals of 3 hours (9 samples) for pH, acidity analysis, dissolved oxygen concentration, cell growth, consumption of nutrients (total sugars and proteins) and determination of the activity of bifidolactocin. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

CASTILLO MARTINEZ, FABIO ANDRES; BALCIUNAS, EDUARDO MARCOS; MANUEL SALGADO, JOSE; DOMINGUEZ GONZALEZ, JOSE MANUEL; CONVERTI, ATTILIO; DE SOUZA OLIVEIRA, RICARDO PINHEIRO. Lactic acid properties, applications and production: A review. TRENDS IN FOOD SCIENCE & TECHNOLOGY, v. 30, n. 1, p. 70-83, MAR 2013. (11/14048-0)

BALCIUNAS, EDUARDO MARCOS; CASTILLO MARTINEZ, FABIO ANDRES; TODOROV, SVETOSLAV DIMITROV; GOMBOSSY DE MELO FRANCO, BERNADETTE DORA; CONVERTI, ATTILIO; DE SOUZA OLIVEIRA, RICARDO PINHEIRO. Novel biotechnological applications of bacteriocins: A review. FOOD CONTROL, v. 32, n. 1, p. 134-142, JUL 2013. (11/14048-0)

CASTILLO MARTINEZ, FABIO ANDRES; BALCIUNAS, EDUARDO MARCOS; CONVERTI, ATTILIO; COTTER, PAUL D.; DE SOUZA OLIVEIRA, RICARDO PINHEIRO. Bacteriocin production by Bifidobacterium spp. A review. BIOTECHNOLOGY ADVANCES, v. 31, n. 4, p. 482-488, JUL-AUG 2013. (11/14048-0)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

BALCIUNAS, Eduardo Marcos. Production of bacteriocin by Bifidobacterium lactis from whey. 2013. Master's Dissertation - Universidade de São Paulo (USP). Conjunto das Químicas (IQ e FCF) (CQ/DBDCQ) São Paulo.