title: Polyhydroxyalkanoates (PHAs) production from fermented cheese whey by using a mixed microbial culture.
abstract: 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.
authors.affiliation: Gruppo Ricicla labs - DiSAA - Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy.
authors.forename: Bianca
authors.initials: B
authors.lastname: Colombo
authors.affiliation: Gruppo Ricicla labs - DiSAA - Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy.
authors.forename: Tommy
authors.initials: T
authors.lastname: Pepè Sciarria
authors.affiliation: REQUIMTE/CQFB, Department of Chemistry, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal.
authors.forename: Maria
authors.initials: M
authors.lastname: Reis
authors.affiliation: Gruppo Ricicla labs - DiSAA - Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy.
authors.forename: Barbara
authors.initials: B
authors.lastname: Scaglia
authors.affiliation: Gruppo Ricicla labs - DiSAA - Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy. Electronic address: Fabrizio.adani@unimi.it.
authors.forename: Fabrizio
authors.initials: F
authors.lastname: Adani
mesh_terms: D020155:3-Hydroxybutyric Acid / Q000096:biosynthesis*; D000143:Acids; D019149:Bioreactors; D002611:Cheese; D005285:Fermentation; D010421:Pentanoic Acids / Q000378:metabolism*; D054813:Polyhydroxyalkanoates / Q000096:biosynthesis; D000067796:Whey / Q000378:metabolism*
chemical_list: D000143:Acids; D010421:Pentanoic Acids; D054813:Polyhydroxyalkanoates; C013056:beta-hydroxyvaleric acid; D020155:3-Hydroxybutyric Acid
keywords: Acid fermentation; Cheese whey; Fed-batch assay; Mixed microbial culture (MMC); Polyhydroxyalkanoates (PHAs)