Optimisation of cheese whey enzymatic hydrolysis and further continuous production of antimicrobial extracts by Lactobacillus plantarum CECT-221

Author(s)

Rodriguez-Pazo, Noelia ; Sabo, Sabrina da Silva ; Manuel Salgado-Seara, Jose ; Al Arni, Saleh ; de Souza Oliveira, Ricardo Pinheiro ; Manuel Dominguez, Jose

• Document type: Journal article
• Source: JOURNAL OF DAIRY RESEARCH; v. 83, n. 3, p. 402-411, AUG 2016.
• Web of Science Citations: 3

Abstract

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 degrees 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 00207 h(-1) 081 +/- 0026 mM of PLA and 388 +/- 3253 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. (AU)

• FAPESP's process: 13/19997-5 - Process of internationalization in biotechnological research between the Universities of São Paulo and Vigo
• Grantee: Ricardo Pinheiro de Souza Oliveira
• Support Opportunities: Research Grants - Visiting Researcher Grant - International