Production of Prodigiosin by Serratia marcescens 11E Using Cheese Whey-Based Medium: Optimizing Sustainable Pigment Production and Waste Valorization

This research investigates the biosynthesis optimization of the red pigment prodigiosin produced by Serratia marcescens 11E through submerged fermentation utilizing an alternative cheese whey-based medium, focusing on process parameters and antimicrobial properties. Four types of whey sourced from a local dairy industry were characterized, and the fermentation conditions were optimized using Plackett–Burman and central composite design methodologies, yielding up to 1.43 g/L of prodigiosin under optimal conditions, 25 °C, 200 rpm, pH 7, and 48 h of dark incubation, with whey serving as the sole carbon source. Normalization to biomass yielded 110 mg of prodigiosin per gram of dried cell weight (post-optimization), enabling meaningful comparison with prior studies. Pigment extraction was performed with acidic methanol, and identity was confirmed by UV–Vis spectrophotometry and Fourier transform infrared spectroscopy (FTIR). The antimicrobial activity of the purified pigment was also evaluated. Although cheese whey has significant nutritional value, nearly half of the global production is discarded due to high treatment costs. This study demonstrates that whey can be repurposed as a sustainable and economical fermentation medium for pigment production, which is compatible with dairy plants. This makes it a promising solution to address the underutilization of whey by cheese local producers in Mexico. Prodigiosin has diverse industrial applications, including antimicrobial, insecticidal, and antioxidant properties. These findings highlight the potential for dairy waste valorization in a circular bioeconomy, reducing environmental impacts and promoting the creation of valuable bioproducts.