ABSTRACT
In this study a two-steps bioprocess approach aimed at biohydrogen production via dark-fermentation, and polyhydroxyalkanoates-PHA production by mixed microbial cultures, was proposed to valorise two dairy-waste streams coming from cheese whey deproteinization (i.e. Ricotta cheese production and ultrafiltration). During the first step, the increase of OLR was tested, resulting in higher daily H2 volume (3.47 and 5.07 NL H2 d-1 for second cheese whey-SCW and concentrated cheese whey permeate-CCWP) and organic acids production (14.6 and 12.6â¯gâ¯L-1â¯d-1 for SCW and CCWP) for both the substrates, keeping good conversion of sugars into H2 (1.37 and 1.93â¯mol H2 mol-1 sugars for SCW and CCWP). During the second step, the organic acids were used for PHA production reaching high conversion yields for both the fermented streams (as average 0.74⯱â¯0.14â¯mg CODPHA mg-1 CODOA-in), with a maximum polymer content of 62⯱â¯4.5 and 55.1⯱â¯1.3% (g PHA g-1 VSS) for fermented SCW and fermented CCWP respectively. For the results reported, this study could be taken into consideration for larger scale application.
Subject(s)
Cheese , Polyhydroxyalkanoates , Bioreactors , Fermentation , WheyABSTRACT
BACKGROUND: In Europe, almost 87.6 million tonnes of food waste are produced. Despite the high biological value of food waste, traditional management solutions do not consider it as a precious resource. Many studies have reported the use of food waste for the production of high added value molecules. Polyhydroxyalkanoates (PHAs) represent a class of interesting bio-polyesters accumulated by different bacterial cells, and has been proposed for production from the organic fraction of municipal solid waste (OFMSW). Nevertheless, until now, no attention has been paid to the entire biological process leading to the transformation of food waste to organic acids (OA) and then to PHA, getting high PHA yield per food waste unit. In particular, the acid-generating process needs to be optimized, maximizing OA production from OFMSW. To do so, a pilot-scale Anaerobic Percolation Biocell Reactor (100 L in volume) was used to produce an OA-rich percolate from OFMSW which was used subsequently to produce PHA. RESULTS: The optimized acidogenic process resulted in an OA production of 151 g kg-1 from fresh OFMSW. The subsequent optimization of PHA production from OA gave a PHA production, on average, of 223 ± 28 g kg-1 total OA fed. Total mass balance indicated, for the best case studied, a PHA production per OFMSW weight unit of 33.22 ± 4.2 g kg-1 from fresh OFMSW, corresponding to 114.4 ± 14.5 g kg-1 of total solids from OFMSW. PHA composition revealed a hydroxybutyrate/hydroxyvalerate (%) ratio of 53/47 and Mw of 8â105 kDa with a low polydispersity index, i.e. 1.4. CONCLUSIONS: This work showed how by optimizing acidic fermentation it could be possible to get a large amount of OA from OFMSW to be then transformed into PHA. This step is important as it greatly affects the total final PHA yield. Data obtained in this work can be useful as the starting point for considering the economic feasibility of PHA production from OFMSW by using mixed 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.
