Biovalorization of saccharides derived from industrial wastes such as whey: a review

Fernández‐Gutiérrez, David; Veillette, Marc; Giroir‐Fendler, A.; Ramírez, Antonio Avalos; Faucheux, Nathalie; Heitz, Michèle

doi:10.1007/s11157-016-9417-7

Cited by 30 publications

(17 citation statements)

References 150 publications

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“…We analysed lactose content, lactic acid, protein, pH, etc., and the results are shown in Table . The results confirmed that it has the expected composition for whey (Spalatelu, ; Fernández‐Gutiérrez et al ., ) which makes it a good source of nutrients for the growth of microorganisms and suitable to evaluate the production of PHA with the selected strains. Additionally, the composition (% wt) of the whey according to the elemental analysis was determined as follows: 30.05% carbon, 6.65% hydrogen, 1.90% nitrogen and 61.4% oxygen.…”

Section: Resultsmentioning

confidence: 99%

“…Whey is generated in cheese factories on separating the milk curd and is one of the most polluting materials generated by the food industry due to its high organic and mineral content. It is a product rich in protein, fat and lactose (Spalatelu, 2012;Fern andez-Guti errez et al, 2017). Studies have assessed the recovery of whey as a source of lactic acid, xanthan gum, lactitol and lactulose.…”

Section: Introductionmentioning

confidence: 99%

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In silico prospection of microorganisms to produce polyhydroxyalkanoate from whey: Caulobacter segnis DSM 29236 as a suitable industrial strain

Bustamante

Segarra

Tortajada

et al. 2019

Microbial Biotechnology

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Summary Polyhydroxyalkanoates ( PHA s) are polyesters of microbial origin that can be synthesized by prokaryotes from noble sugars or lipids and from complex renewable substrates. They are an attractive alternative to conventional plastics because they are biodegradable and can be produced from renewable resources, such as the surplus of whey from dairy companies. After an in silico screening to search for ß‐galactosidase and PHA polymerase genes, several bacteria were identified as potential PHA producers from whey based on their ability to hydrolyse lactose. Among them, Caulobacter segnis DSM 29236 was selected as a suitable strain to develop a process for whey surplus valorization. This microorganism accumulated 31.5% of cell dry weight ( CDW ) of poly(3‐hydroxybutyrate) ( PHB ) with a titre of 1.5 g l −1 in batch assays. Moreover, the strain accumulated 37% of CDW of PHB and 9.3 g l −1 in fed‐batch mode of operation. This study reveals this species as a PHA producer and experimentally validates the in silico bioprospecting strategy for selecting microorganisms for waste re‐valorization.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

In silico prospection of microorganisms to produce polyhydroxyalkanoate from whey: Caulobacter segnis DSM 29236 as a suitable industrial strain

Bustamante

Segarra

Tortajada

et al. 2019

Microbial Biotechnology

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“…There are non‐pathogen strains such as Escherichia coli K12 MG1655 that do not possess the 2,3‐BD metabolic pathway yet. They could be genetically modified in order to produce 2,3‐BD, avoiding this disadvantage …”

Section: Introductionmentioning

confidence: 99%

“…They could be genetically modified in order to produce 2,3-BD, avoiding this disadvantage. [7,16] Among the diverse forms of agricultural residues, one of the most important effluents pertaining to the cheese industry is the whey. Whey provides a biological oxygen demand of 47 g/L mainly because of its lactose content, the concentration of which can be up to 54 g/L lactose.…”

Section: Introductionmentioning

confidence: 99%

Production of 2,3‐butanediol from diverse saccharides via fermentation

et al. 2019

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The present study aimed to evaluate the potential use of whey to produce 2,3‐BD via the fermentation of lactose and its monosaccharides, glucose and galactose, in a synthetic culture medium (medium 9, M9) using a modified strain of Escherichia coli K12 MG1655 (E. coli JFR12) at a 0.1 L/L (10 vol%) inoculum ratio, 37 °C, atmospheric pressure, an initial pH 7.4, and 100 rpm for 72 h varying the saccharide concentration from 12.5, 25, and 50 g/L. The 2,3‐BD yield was ∼80 % of the theoretical yield using 25 g/L of glucose and lactose, corresponding to 0.38 g/g saccharides at a fermentation time of 48 h (glucose) and 72 h (lactose). However, the 2,3‐BD yield was halved (0.19 g/g galactose), fermenting 25 g/L of galactose at 48 h. Taking into account these results, two important conclusions were determined: i) E. coli JFR12 could transform galactose into 2,3‐BD although its yield was half of the yield observed with glucose at 48 h; and ii) E. coli JFR12 was as efficient as other natural 2,3‐BD producers such as Klebsiella species fermenting lactose. However, the E. coli strain has the advantage of being an innocuous strain. To the best of our knowledge, there is no other study presenting the production of 2,3‐BD from galactose and lactose with a genetically modified E. coli strain.

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“…Whey is mainly composed of water, but also contains around 50% of the milk solids [1,2]. The dry matter fraction retains most of the lactose (66–77%, w / w ), 8–15% ( w / w ) of numerous types of globular proteins, along with 7–15% ( w / w ) of minerals salts [3]. The amount of whey generated relates to the amount of cheese production and also to the productivity based on the type of milk, whereby approximately 9 L of whey are obtained for every 1 kg of cheese produced [4,5].…”

Section: Introductionmentioning

confidence: 99%

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

Lappa

Papadaki

Kachrimanidou

et al. 2019

Foods

156

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Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating “zero waste” processes.

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Biovalorization of saccharides derived from industrial wastes such as whey: a review

Cited by 30 publications

References 150 publications

In silico prospection of microorganisms to produce polyhydroxyalkanoate from whey: Caulobacter segnis DSM 29236 as a suitable industrial strain

In silico prospection of microorganisms to produce polyhydroxyalkanoate from whey: Caulobacter segnis DSM 29236 as a suitable industrial strain

Production of 2,3‐butanediol from diverse saccharides via fermentation

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

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