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Exploiting the bacterial exopolysaccharide bioconversion using residual cheese whey as culture medium
Elaine Cristina da Silva1, Leandro Paes de Brito2, Francisca Crislândia Oliveira Silva2
1Federal Rural University of Pernambuco, Recife, Pernambuco, Brazil.
Preparative Biochemistry & Biotechnology
|March 21, 2025
Summary
This study produced exopolysaccharides (EPS) from cheese whey using lactic acid bacteria fermentation. Optimized production yielded significant EPS with notable antioxidant properties, highlighting cheese whey as a sustainable biopolymer source.
Area of Science:
- Biotechnology
- Food Science
- Microbiology
Background:
- Cheese whey (CW) is a nutrient-rich byproduct with potential for biotechnological applications.
- Utilizing CW reduces environmental impact and offers a low-cost substrate for microbial fermentation.
- Production of value-added compounds from CW supports a circular economy in the dairy industry.
Purpose of the Study:
- To produce exopolysaccharides (EPS) from lactic acid bacteria fermented in cheese whey.
- To optimize EPS production using Response Surface Methodology (RSM).
- To characterize the biological properties of the produced EPS.
Main Methods:
- Fermentation of lactic acid bacteria in cheese whey.
- Optimization of fermentation parameters (temperature, time) using RSM.
- Characterization of EPS composition and evaluation of antioxidant activity (DPPH, ABTS, superoxide, hydroxyl radicals).
Main Results:
- *Enterococcus* sp. 133V produced 5.58 mg/mL EPS.
- Optimized conditions (42°C, 22h) yielded 21.74 mg/mL EPS.
- The EPS is a heteropolysaccharide with antioxidant properties, showing significant scavenging effects against DPPH, ABTS, and superoxide radicals.
Conclusions:
- Cheese whey is a viable and cost-effective substrate for microbial exopolysaccharide production.
- Optimized fermentation significantly enhanced EPS yield.
- The produced EPS exhibits valuable biological properties, suggesting potential applications in the food and biotechnology sectors.
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