| Title | Assessment of the mixotrophic production of Chlorella vulgaris using milk whey as a nutrient source |
|---|---|
| ID_Doc | 12293 |
| Authors | Snáchez-Zurano, A; Villar-óCos, S; Ciardi, M; Aciné-Fernnádez, FG; Fernnádez-Sevilla, JM; Lafarga, T |
| Title | Assessment of the mixotrophic production of Chlorella vulgaris using milk whey as a nutrient source |
| Year | 2024 |
| Published | Journal Of Applied Phycology, 36.0, 1 |
| Abstract | The treatment and utilization of cheese whey (W) represents one of the major challenges facing the dairy industry. In this work the production of Chlorella vulgaris and its potential use in recovering the main nutrients (N, P and C) from cheese whey was evaluated in batch and continuous mode. Four different treatments were evaluated: Fertilizers-control (100% freshwater plus chemical fertilizers); Fertilizers-2.5%W (v/v), Fertilizers-5%W (v/v) and Fertilizers-10%W (v/v). The biomass productivity was affected by the percentage of cheese whey added, resulting in a 2.8-fold increase when adding 10% cheese whey to the culture medium. In addition, the cheese whey concentration in the culture medium also affected the overall macromolecular composition of the biomass along with the appearance and growth of aerobic mesophilic bacteria. Despite the high concentration of organic matter in the cheese whey (COD, 60.000 mg L-1), C.vulgaris was able to recover more than 80% of COD in continuous mode, along with 94 % and 60% of TN and TP, respectively. These promising results can be explained by the mixotrophic activity of C.vulgaris, which was demonstrated by the decrease in the chlorophyll content when cheese whey was added to the culture medium and by photo-respirometric assays. The use of cheese whey for microalgal biomass production represents a sustainable alternative to revaluate this by-product stream and contribute to the circular economy. |
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