2020 - Rollini
From cheese whey permeate to Sakacin-A/bacterial cellulose nanocrystal conjugates for antimicrobial food packaging applications: a circular economy case study
Rollini M., Musatti A., Cavicchioli D., Bussini D., Farris S., Rovera C., Romano D., De Benedetti S., Barbiroli A.
Rollini, M., et al. From cheese whey permeate to Sakacin-A/bacterial cellulose nanocrystal conjugates for antimicrobial food packaging applications: a circular economy case study. Scientific Reports 2020; 10: 21358. doi:10.1038/s41598-020-78430-y
Class IIa bacteriocins have a strong anti-Listeria activity; however, low production yield and high purification costs restrict their use. Cheese whey permeate (CWP) is obtained by whey ultrafiltration for protein recovery, and likely represents the very last by-product of dairy industry. In this work, by applying a circular economy approach, CWP was used as cheap substrate for the production of Sakacin-A bacteriocin and bacterial cellulose (BC), to produce a new antimicrobial active packaging against Listeria monocytogenes in Ready-To-Eat food items.
The growth of Komagataeibacter xylinus (BC producer) and of Lactobacillus sakei (Sakacin-A producer) have been optimized on CWP-based broth. Partially purified Sakacin-A has been conjugated to BC nanocrystals (BCNCs) and included in a coating mixture applied onto paper sheets. The obtained antimicrobial food-packaging material was found effective in reducing Listeria population in storage trials carried out on a fresh Italian soft cheese (named “stracchino”). Estimated lab-scale cost is 1.70 €/A4 sheet, but may decrease to 0.84 €/A4 sheet for scale economies.
This investigation is a practical example of a circular economy approach in which a food industry by-product is used to produce antimicrobials for food preservation.
This work was supported by Fondazione Cariplo (2015-0464 Nanosak - Nanocellulose-sakacin A conjugates for food packaging purposes).