Polyhydroxyalkanoates (PHAs) production from fermented cheese whey by using a mixed microbial culture

• DOI: 10.1016/j.biortech.2016.07.024
• Publication Date: 2016-07-09T10:25:21Z
• Authors: Bianca Colombo; Tommy Pepè Sciarria; Maria Reis; Barbara Scaglia; Fabrizio Adani
• Keywords: Valeric acid

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±0.02mgCODPHAmgCODSolubleSubstrate(SS)(-1) and a total PHA production, referred to the substrate used, of 60gPHAkgcheesewheyTotalSolids(TS)(-1). For fermented FCW2 results were: PHA yield (Ytot) of 0.42±0.03mgCODPHAmgCODSS(-1) and PHA from a substrate of 70gPHAkgcheesewheyTS(-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.