Pediocin PA-1 production by Pediococcus pentosaceus ET34 using non-detoxified hemicellulose hydrolysate obtained from hydrothermal pretreatment of sugarcane bagasse.

Taís Mayumi Kuniyoshi, Carlos Miguel Nóbrega Mendonça, Viviane Borges Vieira, Diogo Robl, Bernadette Dora Gombossy de Melo Franco, Svetoslav Dimitrov Todorov, Elisabetta Tomé, Paula Mary O'Connor, Attilio Converti, Welington Luiz Araújo, Lívia Paula Silva Palmeiras Vasconcellos, Alessandro de Mello Varani, Paul David Cotter, Sarita Cândida Rabelo, Ricardo Pinheiro de Souza Oliveira

Journal: Bioresource technology 2021;338():125565

PMID: 34315131

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Abstract

Listeria monocytogenes is one of the foodborne pathogens of most concern for food safety. To limit its presence in foods, bacteriocins have been proposed as natural bio-preservatives. Herein, a bacteriocin was produced on hemicellulose hydrolysate of sugarcane bagasse by Pediococcus pentosaceous ET34, whose genome sequencing revealed an operon with 100% similarity to that of pediocin PA-1. ET34 grown on hydrolysate-containing medium led to an increase in the expression of PA-1 genes and a non-optimized purification step sequence resulted in a yield of 0.8 mg·L of pure pediocin (purity > 95%). Culture conditions were optimized according to a central composite design using temperature and hydrolysate % as independent variables and validated in 3-L Erlenmeyers. Finally, a process for scaled-up implementation by sugar-ethanol industry was proposed, considering green chemistry and biorefinery concepts. This work stands up as an approach addressing a future proper sugarcane bagasse valorisation for pediocin production.

Address: Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, 05508-000 São Paulo, Brazil.; Department of Microbiology, Immunology and Parasitology, Federal University of Santa Catarina (UFSC), 88040-900, Florianópolis, Santa Catarina, Brazil.; FoRC (Food Research Center), Food and Experimental Nutrition Department, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, Brazil.; Food and Experimental Nutrition Department, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, Brazil; ProBacLab, Advanced Convergence, Handong Global University, Pohang, Gyeongbuk 37554, South Korea.; Instituto de Ciencias y Tecnología de Alimentos. Escuela de Biología. Universidad Central de Venezuela, Apartado 47.097 - Caracas 1041 A, Venezuela.; Food Bioscience Department Teagasc Food Research Centre, Moorepark, Fermoy, Cork, T12 YN60 Ireland; APC Microbiome Ireland, University College Cork, T12YT20, Cork, Ireland.; Department of Civil, Chemical and Environmental Engineering, Genoa University, I-16145 Genoa, Italy.; Microbiology Department - Biomedical Sciences Institute, University of São Paulo, São Paulo 05508-900, Brazil.; Brazilian Biorenewables National Laboratory (LNBR), National Research Center for Energy and Materials (CNPEM), Campinas, Brazil.; Department of Technology, School of Agricultural and Veterinary Sciences, Faculdade de Ciências Agrarias e Veterinária, São Paulo State University, Jaboticabal, SP 14884000, Brazil.; Food Bioscience Department Teagasc Food Research Centre, Moorepark, Fermoy, Cork, T12 YN60 Ireland; APC Microbiome Ireland, University College Cork, T12YT20, Cork, Ireland; School of Microbiology, University College Cork, T12YT20, Cork, Ireland.; Department of Bioprocess and Biotechnology, College of Agricultural Sciences, São Paulo State University, 18610-034, São Paulo, Brazil.; Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, 05508-000 São Paulo, Brazil. Electronic address: [email protected].

DOI: 10.1016/j.biortech.2021.125565

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MeSH Terms: Bacteriocins, Cellulose, Pediocins, Pediococcus, Pediococcus pentosaceus, Polysaccharides, Saccharum