TY - JOUR
T1 - Polyhydroxyalkanoates (PHAs) production from fermented cheese whey by using a mixed microbial culture
AU - Colombo, Bianca
AU - Sciarria, Tommy Pepè
AU - Reis, Maria
AU - Scaglia, Barbara
AU - Adani, Fabrizio
PY - 2016/10/1
Y1 - 2016/10/1
N2 - Two fermented cheese wheys (FCW), FCW1 composed of lactic, acetic and butyric acids in the proportion of 58/16/26 (% CODOrganic Acid (OA)) and FCW2 composed of acetic, propionic, butyric, lactic and valeric acids in the proportion of 58/19/13/6/4 (% CODOA) were used to produce polyhydroxyalkanoates (PHAs) by using a pre-selected mixed microbial culture (MMC). PHA accumulation gave for fermented FCW1 a PHA yield (Ytot) of 0.24 ± 0.02 mg CODPHA mg CODSoluble Substrate(SS) −1and a total PHA production, referred to the substrate used, of 60 g PHA kgcheese whey Total Solids (TS)−1. For fermented FCW2 results were: PHA yield (Ytot) of 0.42 ± 0.03 mg CODPHA mg CODSS −1and PHA from a substrate of 70 g PHA kgcheese whey TS−1. Qualitatively, PHAs from FCW1 was made up exclusively of 3-hydroxybutyrate (HB), while those obtained from FCW2 were composed of 40% of 3-hydroxyvalerate (HV) and 60% of HB.
AB - Two fermented cheese wheys (FCW), FCW1 composed of lactic, acetic and butyric acids in the proportion of 58/16/26 (% CODOrganic Acid (OA)) and FCW2 composed of acetic, propionic, butyric, lactic and valeric acids in the proportion of 58/19/13/6/4 (% CODOA) were used to produce polyhydroxyalkanoates (PHAs) by using a pre-selected mixed microbial culture (MMC). PHA accumulation gave for fermented FCW1 a PHA yield (Ytot) of 0.24 ± 0.02 mg CODPHA mg CODSoluble Substrate(SS) −1and a total PHA production, referred to the substrate used, of 60 g PHA kgcheese whey Total Solids (TS)−1. For fermented FCW2 results were: PHA yield (Ytot) of 0.42 ± 0.03 mg CODPHA mg CODSS −1and PHA from a substrate of 70 g PHA kgcheese whey TS−1. Qualitatively, PHAs from FCW1 was made up exclusively of 3-hydroxybutyrate (HB), while those obtained from FCW2 were composed of 40% of 3-hydroxyvalerate (HV) and 60% of HB.
KW - Acid fermentation
KW - Cheese whey
KW - Fed-batch assay
KW - Mixed microbial culture (MMC)
KW - Polyhydroxyalkanoates (PHAs)
UR - http://www.scopus.com/inward/record.url?scp=84978114201&partnerID=8YFLogxK
U2 - 10.1016/j.biortech.2016.07.024
DO - 10.1016/j.biortech.2016.07.024
M3 - Article
C2 - 27420156
AN - SCOPUS:84978114201
SN - 0960-8524
VL - 218
SP - 692
EP - 699
JO - Bioresource Technology
JF - Bioresource Technology
ER -
