Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation

被引:38
|
作者
Raho, Susanna [1 ]
Carofiglio, Vito Emanuele [1 ]
Montemurro, Marco [2 ]
Miceli, Valerio [3 ]
Centrone, Domenico [1 ]
Stufano, Paolo [1 ]
Schioppa, Monica [3 ]
Pontonio, Erica [2 ]
Rizzello, Carlo Giuseppe [2 ]
机构
[1] EggPlant Srl, I-70044 Polignano A Mare, Italy
[2] Univ Bari Aldo Moro, Dept Soil Plant & Food Sci, I-70125 Bari, Italy
[3] ENEA Res Ctr, Dept Sustainabil, I-72100 Brindisi, Italy
关键词
whey; ricotta cheese exhausted whey; Haloferax; bioplastic; PHA; WASTE-WATER; DAIRY-INDUSTRY; POLY(3-HYDROXYBUTYRATE-CO-3-HYDROXYVALERATE); PHA; BIODEGRADATION; HYDROLYSIS; MORPHOLOGY; PROTEINS; GRANULES; LACTOSE;
D O I
10.3390/foods9101459
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
In the last decade, the dairy industry underwent a rapid expansion due to the increasing demand of milk-based products, resulting in high quantity of wastewater, i.e., whey and ricotta cheese exhausted whey (RCEW). Although containing high content of nutritional compounds, dairy by-products are still disposed as waste rather being reintroduced in a new production chain, hence leading to environmental and economic issues. This study proposes a new biotechnological approach based on the combination of membrane filtration and fermentation to produce poly-hydroxyalkanoates (PHA), biodegradable bioplastics candidate as an alternative to petroleum-derived plastics. The protocol, exploiting the metabolic capability Haloferax mediterranei to synthesize PHA from RCEW carbon sources, was set up under laboratory and pilot scale conditions. A multi-step fractionation was used to recover a RCEW fraction containing 12.6% (w/v) of lactose, then subjected to an enzymatic treatment aimed at releasing glucose and galactose. Fermentation conditions (culture medium for the microorganism propagation, inoculum size, time, and temperature of incubation) were selected according to the maximization of polymer synthesis, under in-flasks experiments. The PHA production was then tested using a bioreactor system, under stable and monitored pH, temperature, and stirring conditions. The amount of the polymer recovered corresponded to 1.18 g/L. The differential scanning calorimetry (DSC) analysis revealed the poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) as the polymer synthesized, with a relatively high presence of hydroxyvalerate (HV). Identity and purity of the polymer were confirmed by attenuated total reflectance-Fourier transform infrared (ATR-FTIR) and X-ray photoelectron (XPS) spectroscopy analyses. By combining the fractionation of RCEW, one of the most abundant by-products from the agri-food industry, and the use of the halophile Hfx mediterranei, the production of PHBV with high purity and low crystallinity has successfully been optimized. The process, tested up to pilot scale conditions, may be further implemented (e.g., through fed-batch systems) and used for large-scale production of bioplastics, reducing the economical and environmental issues related the RCEW disposal.
引用
收藏
页数:21
相关论文
共 50 条
  • [1] Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese
    Pontonio, Erica
    Montemurro, Marco
    De Gennaro, Gina Valeria
    Miceli, Valerio
    Rizzello, Carlo Giuseppe
    [J]. FOODS, 2021, 10 (11)
  • [2] Application of membrane technologies to bovine Ricotta cheese exhausted whey (scotta)
    Monti, Lucia
    Donati, Emanuela
    Zambrini, Angelo Vittorio
    Contarini, Giovanna
    [J]. INTERNATIONAL DAIRY JOURNAL, 2018, 85 : 121 - 128
  • [3] Macroalgal biomass subcritical hydrolysates for the production of polyhydroxyalkanoate (PHA) by Haloferax mediterranei
    Ghosh, Supratim
    Gnaim, Rima
    Greiserman, Semion
    Fadeev, Ludmila
    Gozin, Michael
    Golberg, Alexander
    [J]. BIORESOURCE TECHNOLOGY, 2019, 271 : 166 - 173
  • [4] INVESTIGATION OF FERMENTATION CONDITION FOR PRODUCTION ENHANCEMENT OF POLYHYDROXYALKANOATE FROM CHEESE WHEY BY PSEUDOMONAS SP.
    Bose, Sathya A.
    Raja, Sivashankar
    Jeyaram, Kanimozhi
    Arockiasamy, Santhiagu
    Velmurugan, Sivasubramanian
    [J]. JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, 2020, 9 (05): : 890 - 898
  • [5] Feasibility of the batch fermentation process of Ricotta Cheese Whey (RCW)
    Sansonetti, Sascha
    Curcio, Stefano
    Calabro, Vincenza
    Sin, Guerkan
    Iorio, Gabriele
    [J]. IBIC2010: 2ND INTERNATIONAL CONFERENCE ON INDUSTRIAL BIOTECHNOLOGY, 2010, 20 : 79 - 84
  • [6] COMPARISON OF WHEY RICOTTA CHEESE MANUFACTURED FROM WHEY AND WHEY CONCENTRATES
    NILSON, KM
    STREIFF, P
    [J]. AMERICAN DAIRY REVIEW, 1978, 40 (10): : B70 - &
  • [7] MANUFACTURE OF RICOTTA CHEESE FROM PANEER WHEY
    SHUKLA, FC
    BRAR, MK
    [J]. RESEARCH AND INDUSTRY, 1987, 32 (01): : 5 - 7
  • [8] WHEY RICOTTA CHEESE MANUFACTURED FROM FLUID AND CONDENSED WHEY
    STREIFF, PJ
    NILSON, KM
    DUTHIE, AH
    ATHERTON, HV
    [J]. JOURNAL OF FOOD PROTECTION, 1979, 42 (07) : 552 - 554
  • [9] Optimization of ricotta cheese whey (RCW) fermentation by response surface methodology
    Sansonetti, Sascha
    Curcio, Stefano
    Calabro, Vincenza
    Iorio, Gabriele
    [J]. BIORESOURCE TECHNOLOGY, 2010, 101 (23) : 9156 - 9162
  • [10] Production of polyhydroxyalkanoate from sesame seed wastewater by sequencing batch reactor cultivation process of Haloferax mediterranei
    Alsafadi, Diya
    Alhesan, Jameel S. Aljariri
    Mansoura, Aya
    Oqdeha, Saba
    [J]. ARABIAN JOURNAL OF CHEMISTRY, 2023, 16 (04)