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Bacteriocins Production Using Whey

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Whey Valorization

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Abstract

The diverse class of antimicrobial proteins/peptides known as bacteriocins from lactic acid bacteria (LAB) has the potential to be employed as bio-preservatives. They exhibit a variety of antibacterial actions across the antibacterial spectrum at low doses, in addition to heat and pH constancy in food. Eminent bacteriocin synthesis is expected in a complicated medium. Yet, the such broth is too costly for a profitable manufacturing technique. It is necessary to employ food-grade media to create stable temperature, broad-division bacteriocins with utmost particular action before using them as food bio-preservatives. Bacteriocins’ under cede in the food-grade environment and labor-intensive, overpriced detoxification techniques, which are appropriate at the laboratory size but not at the industrial level, are the main obstacles to their use as food bio-preservatives. The current review focuses on the manufacture of bacteriocins utilizing complicated and food-grade medium and principally examines the bacteriocin manufacture variants, broth utilized, various manufacture techniques used, and the impact of varied generation methods on bacteriocin production. The purifying techniques developed for efficient bacteriocin recovery at both small and large scales are also a focus of this investigation.

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Acknowledgments

The authors want to acknowledge the support of Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China (Project ID:2022B1212010015).

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Authors and Affiliations

  1. Department of Epidemiology and Health Statistics, **angya School of Public Health, Central South University, Changsha, China

    Anwar Ali

  2. Department of Occupational and Environmental Health, **angya School of Public Health, Central South University, Changsha, China

    Aleena Tahir

  3. Department of Food Science and Technology, Government College University Faisalabad, Faisalabad, Pakistan

    Waseem Khalid & Ahmal Khan

  4. Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China

    **n-An Zeng & Muhammad Faisal Manzoor

  5. School of Food Science and Engineering, South China University of Technology, Guangzhou, China

    **n-An Zeng & Muhammad Faisal Manzoor

  6. School of Health Sciences and Social Work, Griffith University, Gold Coast, QLD, Australia

    Rati Jani

  7. Discipline of Nutrition and Dietetics, Faculty of Health, University of Canberra, Canberra, ACT, Australia

    Nenad Naumovski

  8. Functional Foods and Nutrition Research (FFNR) Laboratory, University of Canberra, Canberra, ACT, Australia

    Nenad Naumovski

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Editors and Affiliations

  1. Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India

    Amrita Poonia

  2. Faculty of Technology and Technical Sciences-Veles, St. Kliment Ohridski University, Bitola, North Macedonia

    Anka Trajkovska Petkoska

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Ali, A. et al. (2023). Bacteriocins Production Using Whey. In: Poonia, A., Trajkovska Petkoska, A. (eds) Whey Valorization. Springer, Singapore. https://doi.org/10.1007/978-981-99-5459-9_13

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