Skip to content
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
chemical engineering
Pediocin PA-1 production by Pediococcus pentosaceus ET34 using non-detoxified hemicellulose hydrolysate obtained from hydrothermal pretreatment of sugarcane bagasse
Bioresource Technology, Volume 338, Article 125565, Year 2021
Notification
URL copied to clipboard!
Description
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-1 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. © 2021 Elsevier Ltd
Authors & Co-Authors
Franco, B. D.G.M.
Brazil, Sao Paulo
Universidade de São Paulo
Todorov, S. D.
Brazil, Sao Paulo
Universidade de São Paulo
South Korea, Pohang
Handong Global University
Tomé, Elisabetta
Venezuela, Altos de Pipe
Instituto Venezolano de Investigaciones Científicas
Converti, Attílio
Italy, Genoa
Università Degli Studi Di Genova
Varani, Alessandro de Mello
Brazil, Sao Paulo
Universidade Estadual Paulista Júlio de Mesquita Filho
Cotter, Paul D.
Ireland, Fermoy
Moorepark Food Research Centre
Ireland, Cork
University College Cork
Statistics
Citations: 13
Authors: 6
Affiliations: 9
Identifiers
Doi:
10.1016/j.biortech.2021.125565
ISSN:
09608524
Research Areas
Food Security