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

Published online by Cambridge University Press:  07 September 2016

Noelia Rodríguez-Pazo ,
Sabrina da Silva Sabo ,
José Manuel Salgado-Seara ,
Saleh Al Arni ,
Ricardo Pinheiro de Souza Oliveira  and
José Manuel Domínguez
Noelia Rodríguez-Pazo
Affiliation:
Chemical Engineering Department, Sciences Faculty, University of Vigo (Ourense Campus), As Lagoas s/n, 32004 Ourense, Spain
Sabrina da Silva Sabo
Affiliation:
Biochemical and Pharmaceutical Technology Department, Faculty of Pharmaceutical Sciences, São Paulo University, Av Prof Lineu Prestes, 580, Bl 16, 05508-900, São Paulo, Brazil
José Manuel Salgado-Seara
Affiliation:
Chemical Engineering Department, Sciences Faculty, University of Vigo (Ourense Campus), As Lagoas s/n, 32004 Ourense, Spain
Saleh Al Arni
Affiliation:
Department of Chemical Engineering, King Saud University, P.O. Box 800, Riyadh 11421, Kingdom of Saudi Arabia
Ricardo Pinheiro de Souza Oliveira
Affiliation:
Biochemical and Pharmaceutical Technology Department, Faculty of Pharmaceutical Sciences, São Paulo University, Av Prof Lineu Prestes, 580, Bl 16, 05508-900, São Paulo, Brazil
José Manuel Domínguez*
Affiliation:
Chemical Engineering Department, Sciences Faculty, University of Vigo (Ourense Campus), As Lagoas s/n, 32004 Ourense, Spain
*
*For correspondence; e-mail: jmanuel@uvigo.es
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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 °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 0·0207 h−1 0·81 ± 0·026 mM of PLA and 38·8 ± 3·253 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.

Keywords

Cheese wheyvinassesantimicrobial extractsLactobacillus plantarumphenyllactic acidbacteriocins
Type
Research Article
Information
Journal of Dairy Research , Volume 83 , Issue 3 , August 2016 , pp. 402 - 411
Copyright
Copyright © Proprietors of Journal of Dairy Research 2016 

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