Exploiting Cheese Whey as Co-substrate for Polyhydroxyalkanoates Synthesis from Burkholderia sacchari and as Raw Material for the Development of Biofilms

• Published in: Waste and biomass valorization Vol. 10; no. 6; pp. 1609 - 1616
• Main Authors: de Andrade, Camila Souza, Nascimento, Valkirea Matos, Cortez-Vega, William Renzo, Fakhouri, Farayde Matta, Silva, Luiziana Ferreira, Gomez, José Gregório Cabrera, Fonseca, Gustavo Graciano
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01-06-2019; Springer Nature B.V
• Subjects: Biofilms; Burkholderia; Carbon; Carbon sources; Cheese; Dairy industry; Dairy products; Engineering; Environment; Environmental Engineering/Biotechnology; Gelatin; Glucose; Industrial Pollution Prevention; Lactose; Macromolecules; Original Paper; Polyhydroxyalkanoates; Renewable and Green Energy; Substrates; Synthesis; Waste Management/Waste Technology; Whey; X-ray diffraction; Pure bacterial cultures; Dairy residue; Polyhydroxybutyrate; Gelatin; Biopolymer
• ISSN: 1877-2641; 1877-265X
• DOI: 10.1007/s12649-017-0175-8

Cheese whey, a residue from dairy industry, was investigated (1) as co-substrate for polyhydroxyalkanotes (PHA) synthesis by
Burkholderia sacchari
LFM 101 and (2) as raw material for biofilms production. The strain was studied in kinetic terms at 30 and 35 °C, with better conditions found at 35 °C. Cultures with cheese whey as co-substrate presented lower growth than cultures using glucose as the only source of carbon. Lactose was then evaluated as co-substrate, since it is the main component of cheese whey. Results indicated that it could be repressing the consumption of glucose in the cultures containing cheese whey. Thus, glucose was utilized as sole carbon source for PHA production at 35 °C. 3-hydroxybutyrate (3-HB) was the only monomer synthetized by
B. sacchari
. The next step was to produce biofilms from a blend of macromolecules including cheese whey, gelatin and the PHA previously obtained. Thermal and structural properties were evaluated for the obtained biofilms. X-ray diffraction showed that the addition of cheese whey in the mixture increased the crystallinity of the samples considerably, while the addition of 3-HB was very sensitive to thermomechanical degradation.