Cheese whey: a cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus

Detalhes bibliográficos
Autor(a) principal: Amado, Isabel R.
Data de Publicação: 2016
Outros Autores: Vázquez, José A., Pastrana, Lorenzo, Teixeira, J. A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/40245
Resumo: This study focuses on the optimization of cheese whey formulated media for the production of hyaluronic acid HA by Streptococcus zooepidemicus. Culture media containing whey (W; 2.1 g/L) or whey hydrolysate (WH; 2.4 g/L) gave the highest HA productions. Both W and WH produced high yields on protein consumed, suggesting cheese whey is a good nitrogen source for S. zooepidemicus production of HA. Polysaccharide concentrations of 4.0 g/L and 3.2 g/L were produced in W and WH in a further scale-up to 5 L bioreactors, confirming the suitability of the low-cost nitrogen source. Cheese whey culture media provided high molecular weight (> 3000 kDa) HA products. This study revealed replacing the commercial peptone by the low-cost alternative could reduce HA production costs by up to a 70%compared to synthetic media.
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spelling Cheese whey: a cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicusHyaluronic acidCheese wheyAgro-industrial wasteFermentationWhey protein hydrolysatePolymerScience & TechnologyThis study focuses on the optimization of cheese whey formulated media for the production of hyaluronic acid HA by Streptococcus zooepidemicus. Culture media containing whey (W; 2.1 g/L) or whey hydrolysate (WH; 2.4 g/L) gave the highest HA productions. Both W and WH produced high yields on protein consumed, suggesting cheese whey is a good nitrogen source for S. zooepidemicus production of HA. Polysaccharide concentrations of 4.0 g/L and 3.2 g/L were produced in W and WH in a further scale-up to 5 L bioreactors, confirming the suitability of the low-cost nitrogen source. Cheese whey culture media provided high molecular weight (> 3000 kDa) HA products. This study revealed replacing the commercial peptone by the low-cost alternative could reduce HA production costs by up to a 70%compared to synthetic media.Isabel Rodriguez was funded by a postdoctoral contract from the Xunta de Galicia, Spain (Plan I2C, 2012). This research was financially supported by projects: MAT 2010-21509-C03-01 (Ministerio de Economia y Competitividad, Spain) and FP7 Project BiValBi. Biotechnologies to Valorise the regional food Biodiversity in Latin America (PIRSES-GA-2013-611493). The authors want to thank Benigno Pereira, the manager of Queizuar S.L. (A Coruna, Spain) for providing the cheese whey utilised to conduct this research. We also wish to thank Ana Duran and Margarita Nogueira (IIM-CSIC) for their excellent technical assistance.Elsevier B.V.Universidade do MinhoAmado, Isabel R.Vázquez, José A.Pastrana, LorenzoTeixeira, J. A.2016-052016-05-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/40245engAmado, I. R.; Vázquez, José A.; Pastrana, Lorenzo; Teixeira, J. A., Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus. Food Chemistry, 198, 54-61, 20160308-81460308-814610.1016/j.foodchem.2015.11.06226769504http://www.elsevier.com/locate/issn/03088146info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T11:56:58Zoai:repositorium.sdum.uminho.pt:1822/40245Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:46:39.036072Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Cheese whey: a cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus
title Cheese whey: a cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus
spellingShingle Cheese whey: a cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus
Amado, Isabel R.
Hyaluronic acid
Cheese whey
Agro-industrial waste
Fermentation
Whey protein hydrolysate
Polymer
Science & Technology
title_short Cheese whey: a cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus
title_full Cheese whey: a cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus
title_fullStr Cheese whey: a cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus
title_full_unstemmed Cheese whey: a cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus
title_sort Cheese whey: a cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus
author Amado, Isabel R.
author_facet Amado, Isabel R.
Vázquez, José A.
Pastrana, Lorenzo
Teixeira, J. A.
author_role author
author2 Vázquez, José A.
Pastrana, Lorenzo
Teixeira, J. A.
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Amado, Isabel R.
Vázquez, José A.
Pastrana, Lorenzo
Teixeira, J. A.
dc.subject.por.fl_str_mv Hyaluronic acid
Cheese whey
Agro-industrial waste
Fermentation
Whey protein hydrolysate
Polymer
Science & Technology
topic Hyaluronic acid
Cheese whey
Agro-industrial waste
Fermentation
Whey protein hydrolysate
Polymer
Science & Technology
description This study focuses on the optimization of cheese whey formulated media for the production of hyaluronic acid HA by Streptococcus zooepidemicus. Culture media containing whey (W; 2.1 g/L) or whey hydrolysate (WH; 2.4 g/L) gave the highest HA productions. Both W and WH produced high yields on protein consumed, suggesting cheese whey is a good nitrogen source for S. zooepidemicus production of HA. Polysaccharide concentrations of 4.0 g/L and 3.2 g/L were produced in W and WH in a further scale-up to 5 L bioreactors, confirming the suitability of the low-cost nitrogen source. Cheese whey culture media provided high molecular weight (> 3000 kDa) HA products. This study revealed replacing the commercial peptone by the low-cost alternative could reduce HA production costs by up to a 70%compared to synthetic media.
publishDate 2016
dc.date.none.fl_str_mv 2016-05
2016-05-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/40245
url http://hdl.handle.net/1822/40245
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Amado, I. R.; Vázquez, José A.; Pastrana, Lorenzo; Teixeira, J. A., Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus. Food Chemistry, 198, 54-61, 2016
0308-8146
0308-8146
10.1016/j.foodchem.2015.11.062
26769504
http://www.elsevier.com/locate/issn/03088146
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier B.V.
publisher.none.fl_str_mv Elsevier B.V.
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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