The Influence of inulin in cell growth of Lactobacillus plantarum ST16PA and concomitant production from MRS broth and milk whey

• Grant number: 12/23340-9
• Support Opportunities: Scholarships in Brazil - Master
• Start date: June 01, 2013
• End date: July 31, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Ricardo Pinheiro de Souza Oliveira
• Grantee: Sabrina da Silva Sabo
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

Bacteriocins are peptides produced by bacteria and have a broad spectrum biopreservative in food and have therapeutic agent. There are a limited number of studies on the production of antimicrobial components or bacteriocin from Lactobacillus plantarum strains. These compounds were effective inhibitors against various bacteria species of the genera Enterobacter, Enterococcus, Pseudomonas, Staphylococcus and Listeria spp. Moreover, there is no published information regarding the optimization of technological bioproduction of bacteriocin produced by Lactobacillus plantarum ST16Pa using MRS broth or whey, supplemented with inulin as culture medium natural and synthetic, respectively. The use of whey as natural culture medium, enhances the concept of producing a biomolecule with high added value combined with the environmental aspect, since the whey is a byproduct generated by the dairy industry and is considered a pollutant, to contain a high amount of organic substances. In this context, the objective of this study is to evaluate the influence of MRS broth and whey supplemented with inulin at different concentrations, on cell growth and concomitant expression of bacteriocin, and its antimicrobial activity. This study will be divided into three stages. The first stage will be on the preparations and MRS broth of whey, which will be used as culture media. The growth of cells of L. plantarum ST16Pa will be held under the conditions (100rpm/37 C/24h º) on a rotary shaker (shaker). At this stage, samples are collected at intervals of 3 hours (9 samples) for analysis of pH, acidity, cell growth and activity determination of bacteriocin. In the third stage, the studies will be reproduced in a 3L benchtop fermentor. First it will perform the determination of kLa depending on the conditions of aeration (0.5, 1.0 and 2 L.min -1) and agitation (100, 150 and 200 rpm). KLa determined and more appropriate concentrations of inulin (either in MRS broth and milk whey) which will provide higher performance and higher activity of the cells of bacteriocin fermentations are conducted at 37°C for 24 h. At this stage, samples are collected at intervals of 3 hours (9 samples) for analysis of pH, acidity, dissolved oxygen concentration, cell growth, nutrient intake (sugars and proteins) and determine the activity of bacteriocin. (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)

SABO, SABRINA DA SILVA; CONVERTI, ATTILIO; TODOROV, SVETOSLAV DIMITROV; DOMINGUEZ, JOSE MANUEL; DE SOUZA OLIVEIRA, RICARDO PINHEIRO. Effect of inulin on growth and bacteriocin production by Lactobacillus plantarum in stationary and shaken cultures. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 50, n. 4, p. 864-870, APR 2015. (12/23340-9, 13/19997-5, 13/12713-1)

SABO, SABRINA DA SILVA; VITOLO, MICHELE; DOMINGUEZ GONZALEZ, JOSE MANUEL; DE SOUZA OLIVEIRA, RICARDO PINHEIRO. Overview of Lactobacillus plantarum as a promising bacteriocin producer among lactic acid bacteria. Food Research International, v. 64, p. 527-536, OCT 2014. (12/23340-9, 13/19997-5, 13/12713-1)