High production of medium-chain fatty acids from cheese whey
In this study, different organic loading rates (OLR), number of feeding cycles, and pH were evaluated for the production of caproic acid and caprylic acid from whey in a laboratory-scale bioreactor. A high concentration of medium-chain fatty acids was obtained, and the study of the microbial community under different conditions revealed the presence of microorganisms capable of producing these acids and performing chain elongation.