| Title |
Microbial Conversion of Cheese Whey to Polyhydroxybutyrate (PHB) via Statistically Optimized Cultures |
| ID_Doc |
14160 |
| Authors |
Penloglou, G; Pavlou, A; Kiparissides, C |
| Title |
Microbial Conversion of Cheese Whey to Polyhydroxybutyrate (PHB) via Statistically Optimized Cultures |
| Year |
2023 |
| Published |
Fermentation-Basel, 9, 7 |
| DOI |
10.3390/fermentation9070624 |
| Abstract |
The intended circular economy for plastics envisages that they will be partially replaced by bio-based polymers in the future. In this work, the natural polyester polyhydroxybutyrate (PHB) was produced by Azohydromonas lata using cheese whey (CW) as a low-cost substrate. Initially, CW was evaluated as the sole carbon source for PHB production; it was found to be efficient and comparable to PHB production with pure sugars, such as saccharose or glucose, even when mild (with dilute acid) hydrolysis of cheese whey was performed instead of enzymatic hydrolysis. An additional series of experiments was statistically designed using the Taguchi method, and a dual optimization approach was applied to maximize the intracellular biopolymer content (%PHB, selected as a quantitative key performance indicator, KPI) and the weight average molecular weight of PHB (M-w, set as a qualitative KPI). Two different sets of conditions for the values of the selected bioprocess parameters were identified: (1) a carbon-to-nitrogen ratio (C/N) of 10 w/w, a carbon-to-phosphorous ratio (C/P) of 1.9 w/w, a dissolved oxygen concentration (DO) of 20%, and a residence time in the stationary phase (RT) of 1 h, resulting in the maximum %PHB (61.66% w/w), and (2) a C/N of 13.3 w/w, a C/P of 5 w/w, a DO of 20%, and a RT of 1 h, leading to the maximum M-w (900 kDa). A final sensitivity analysis confirmed that DO was the most significant parameter for %PHB, whereas C/N was the most important parameter for M-w. |
| Author Keywords |
polyhydroxybutyrate (PHB); polyhydroxyalkanoates (PHAs); Azohydromonas lata; cheese whey; biopolymer; molecular weight; Taguchi; fermentation; design of experiments (DoE) |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:001038596200001 |
| WoS Category |
Biotechnology & Applied Microbiology; Food Science & Technology |
| Research Area |
Biotechnology & Applied Microbiology; Food Science & Technology |
| PDF |
https://www.mdpi.com/2311-5637/9/7/624/pdf?version=1688354820
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