Delactosed Whey Permeate as Substrate for Succinic Acid Fermentation by Actinobacillus succinogenes

Banger, Gizem; Kaya, Kerem; Omwene, Philip Isaac; Shakoory, Sheyda; Karagündüz, Ahmet; Keskinler, Bülent; Nikerel, Emrah

doi:10.1007/s12649-021-01390-5

Cited by 6 publications

(3 citation statements)

References 31 publications

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“…Several microorganisms, including Mannheimia succiniciproducens, Anaerobiospirillum succiniciproducens, Basfia succiniciproducens, Actinobacillus succinogenes, and E. coli, are known to produce SA [95,96]. Among these, Actinobacillus succinogenes has become a commercial choice for SA production due to its high acid tolerance and the ability to utilize various carbon sources [97,98]. The highest yield and productivity from whey supplemented with MgCO 3 0.54 g/g and 0.33 g/ L/h were registered.…”

Section: Bioethanol Several Countries Worldwide Includingmentioning

confidence: 99%

Emerging Trends and Advancements in the Processing of Dairy Whey for Sustainable Biorefining

Goyal

Dhyani

Chandra

et al. 2023

Journal of Food Processing and Preservation

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Increased milk production has boosted the market of milk-driven products, and as a result, the by-product production has also increased, which is a challenge to dispose of. Whey, a cheese by-product, is also increasing yearly, and its disposal in water bodies is responsible for water pollution and thus is an issue for the dairy sector. In this context, extensive research has been going on to valorize this by-product and create alternative ways to remove the organic load in whey rather than disposing of it. Recently, exciting developments have been made to convert whey into value-added commodities such as biofuels (bioethanol, biodiesel, and biohydrogen), bioplastics, bacterial cellulose, food colors and flavors, bioprotective solutions, bioactive peptides, and single-cell proteins. In this review, we aim to comprehend the recent developments and challenges in producing a whole range of value-added ingredients with whey as feedstock through microbial fermentation. Particular focus was paid to the potential of novel genetically engineered or adapted microbial strains to valorize bovine whey economically and sustainably.

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Section: Bioethanol Several Countries Worldwide Includingmentioning

confidence: 99%

Emerging Trends and Advancements in the Processing of Dairy Whey for Sustainable Biorefining

Goyal

Dhyani

Chandra

et al. 2023

Journal of Food Processing and Preservation

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“…Furthermore, an excessive nitrogen supply will increase carbon metabolic flux toward biomass formation via the C3 route [35], which will lead to the reduction of carbon metabolic flux into the C4 route, thus reducing the yield of SA. In addition, 1 mole of AA produced in A. succinogenes is accompanied by 1 mole of ATP formed and the ATP can be used to supplement the energy required for cell growth under oxygen-limited conditions [36,37]. Therefore, excessive nitrogen supply indirectly promoted AA accumulation.…”

Section: Effect Of Nitrogen Source On Sa Production From Scb Hydrolysatementioning

confidence: 99%

Efficient Production of Succinic Acid from Sugarcane Bagasse Hydrolysate by Actinobacillus succinogenes GXAS137

Qin,

Li,

Liang

et al. 2023

Fermentation

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Sugarcane bagasse (SCB) is an abundant agricultural waste, rich in cellulose and hemicellulose, that could be used as an ideal raw material for succinic acid (SA) production. A two-step chemical pretreatment, involving alkali extraction and alkaline hydrogen peroxide treatment, was utilized to treat SCB, followed by multi-enzyme hydrolysis to obtain a reducing sugar hydrolysate mainly composed of glucose and xylose. Optimization of the multi-enzyme hydrolysis of pretreated SCB resulted in a final reducing sugar concentration of 78.34 g/L. In order to enhance the bioconversion of SCB to SA and to reduce the production costs, the initial reducing sugar concentration, nitrogen source, and MgCO3 content were further optimized. The results demonstrated that the inexpensive corn steep liquor powder (CSLP) could be utilized as an alternative nitrogen source to yeast extract for the production of SA; and the optimal concentrations of initial reducing sugar, CSLP, and MgCO3 were 70 g/L, 18 g/L, and 60 g/L, respectively. When fed-batch fermentation was conducted in a 2 L stirred bioreactor, approximately 72.9 g/L of SA was produced, with a yield of 83.2% and a productivity of 1.40 g/L/h. The high SA concentration, yield, and productivity achieved in this study demonstrate the potential of SCB, an agricultural waste, as a viable alternative substrate for Actinobacillus succinogenes GXAS137 to produce SA. This lays a solid foundation for the resource utilization of agricultural waste and cost-effective industrial-scale production of SA in the future.

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“…One possibility to give a ‘second life’ to the DLP and salty waste (SW) is to use them as a substrate for other processes, where new valuable bioproducts, such as food additives, chemicals, enzymes or even therapeutical proteins could be produced. Several authors have studied the biological revalorization of DLP to produce bioproducts (Banger et al, 2021 ; Cervantes et al, 2020 ; Parashar et al, 2016 ). Shen et al ( 2019 ) studied the production of ethanol through bacterial fermentation of this waste.…”

Section: Introductionmentioning

confidence: 99%

Utilization of salt‐rich by‐products from the dairy industry as feedstock for recombinant protein production by Debaryomyces hansenii

Estrada

Navarrete

Møller

et al. 2022

Microbial Biotechnology

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The dairy industry processes vast amounts of milk and generates high amounts of secondary by‐products, which are still rich in nutrients (high Chemical Oxygen Demand (COD) and Biochemical Oxygen Demand (BOD) levels) but contain high concentrations of salt. The current European legislation only allows disposing of these effluents directly into the waterways with previous treatment, which is laborious and expensive. Therefore, as much as possible, these by‐products are reutilized as animal feed material and, if not applicable, used as fertilizers adding phosphorus, potassium, nitrogen, and other nutrients to the soil. Finding biological alternatives to revalue dairy by‐products is of crucial interest in order to improve the utilization of dry dairy matter and reduce the environmental impact of every litre of milk produced. Debaryomyces hansenii is a halotolerant non‐conventional yeast with high potential for this purpose. It presents some beneficial traits – capacity to metabolize a variety of sugars, tolerance to high osmotic environments, resistance to extreme temperatures and pHs – that make this yeast a well‐suited option to grow using complex feedstock, such as industrial waste, instead of the traditional commercial media. In this work, we study for the first time D. hansenii's ability to grow and produce a recombinant protein (YFP) from dairy saline whey by‐products. Cultivations at different scales (1.5, 100 and 500 ml) were performed without neither sterilizing the medium nor using pure water. Our results conclude that D. hansenii is able to perform well and produce YFP in the aforementioned salty substrate. Interestingly, it is able to outcompete other microorganisms present in the waste without altering its cell performance or protein production capacity.

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Delactosed Whey Permeate as Substrate for Succinic Acid Fermentation by Actinobacillus succinogenes

Cited by 6 publications

References 31 publications

Emerging Trends and Advancements in the Processing of Dairy Whey for Sustainable Biorefining

Emerging Trends and Advancements in the Processing of Dairy Whey for Sustainable Biorefining

Efficient Production of Succinic Acid from Sugarcane Bagasse Hydrolysate by Actinobacillus succinogenes GXAS137

Utilization of salt‐rich by‐products from the dairy industry as feedstock for recombinant protein production by Debaryomyces hansenii

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