Industrial cheese whey utilization for enhanced production of purified pediocin PA-1

- Pediococcus pentosaceus NCDC 273 and Pediococcus acidilactici NCDC 252 found to be β-galactosidase positive.
- Both the strains were able to grow on supplemented cheese whey medium (SCWM).
- Pediocin PA-1 production is strongly affected by fermentation conditions.
- Pediocin PA-1 produced was purified using aqueous-two phase system (ATPS).

The present study was carried out to screen the pediocin producer strains viz., Pediococcus pentosaceous NCDC 273, Pediococcus acidilactici NCDC 252 P. pentosaceous NCDC 35, Enterococcus faecium NCDC 124 and Lactobacillus plantarum NCDC 20 for their ability to utilize lactose, to optimize pediocin production using response surface methodology (RSM) and to purify pediocin using aqueous-two phase system (ATPS). Screening of five pediocin-producer strains for lactose utilizing capability showed that P. pentosaceous NCDC 273 and P. acidilactici NCDC 252 express β-gal gene. Response surface data showed maximum pediocin PA-1 production of 2.61 × 104 AU/ml at an initial pH of 7.0,temperature 29.8 °C, and cheese whey concentration 82.8 g l−1 from P. pentosaceous NCDC 273 and 3.22 × 103 AU/ml at an initial pH of 6.95, temperature 28.2 °C, and CWC 77.79 g l−1 from P. acidilactici NCDC 252. The pediocin PA-1 produced by both the strains was purified using the ATPS and characterized for purity and activity. PEG/potassium phosphate system was found to be efficient in purifying the pediocin PA-1, which was then ultrafiltered and lyophilized. Our results showed the efficient production of purified pediocin PA-1 at reduced cost.