Valorisation of cheese whey as substrate and inducer for recombinant protein production in E. coli HMS174(DE3)

Hausjell, Johanna; Miltner, Martin; Herzig, Christopher; Limbeck, Andreas; Saracevic, Zdravka; Saracevic, Ernis; Weissensteiner, Julia; Molitor, Christian; Halbwirth, Heidi; Spadiut, Oliver

doi:10.1016/j.biteb.2019.100340

Cited by 22 publications

(18 citation statements)

References 42 publications

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“…DW preparation was carried out by autoclaving W at 112 °C for 15 min and centrifugation afterwards (5500 rpm, 20 min, 18 °C), to eliminate precipitated protein [ 12 ].…”

Section: Methodsmentioning

confidence: 99%

“…W has been used in fermentation processes to obtain biostimulants for soils and plants [ 9 ], organic acids [ 10 ], bioalcohols [ 8 , 11 ], and recombining protein production [ 12 ]. However, there are few studies that use W for amino acid production (AA) [ 13 , 14 ], more specifically, there are no reports of its use to obtain L-valine.…”

Section: Introductionmentioning

confidence: 99%

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Kinetic analysis and modeling of L-valine production in fermentation batch from E. coli using glucose, lactose and whey as carbon sources

Carranza-Saavedra

Henao

Montoya

2021

Biotechnology Reports

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Highlights First test in which whey and E. coli are used to obtain L-valine. Kinetic properties and kinetic models of L-valine production were studied. Highest L-valine production was obtained when whey was used as substrate. Highest specific growth rate was achieved when using deproteinized whey.

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“…DW preparation was carried out by autoclaving W at 112 °C for 15 min and centrifugation afterwards (5500 rpm, 20 min, 18 °C), to eliminate precipitated protein [ 12 ].…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Kinetic analysis and modeling of L-valine production in fermentation batch from E. coli using glucose, lactose and whey as carbon sources

Carranza-Saavedra

Henao

Montoya

2021

Biotechnology Reports

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“…The main residue of the dairy industry is whey milk. According to the European Whey Processors Association (EWPA) 4,150,000 tonnes/dry matter of whey milk was produced in 2018 (Carvalho et al 2013 ; Hausjell et al 2019 ; European Dairy Association 2020 ). Whey milk is a source of lactose (75–80% dry-wt.…”

Section: Opportunities For the Production Of Erythritol In A Circular Economy Contextmentioning

confidence: 99%

From the culture broth to the erythritol crystals: an opportunity for circular economy

Daza-Serna

Serna-Loaiza

Masi

et al. 2021

Appl Microbiol Biotechnol

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The reduction of sugar intake by adults has been stated by the World Health Organization as an important strategy to reduce the risk of non-communicable diseases. Erythritol is a four-carbon sugar alcohol that is considered as a highly suitable substitution for sucrose. This review article covers approaches for the separate stages of the biotechnological production of erythritol from cultivation to the downstream section. The first part focuses on the cultivation stage and compares the yields of erythritol and arising by-products achieved with different types of substrates (commercial versus alternative ones). The reported numbers obtained with the most prominently used microorganisms in different cultivation methods (batch, fed-batch or continuous) are presented. The second part focuses on the downstream section and covers the applied technologies for cell removal, recovery, purification and concentration of erythritol crystals, namely centrifugation, membrane separation, ion and preparative chromatography, crystallization and drying. The final composition of the culture broth and the preparative chromatography separation performance were identified as critical points in the production of a high-purity erythritol fraction with a minimum amount of losses. During the review, the challenges for a biotechnological production of erythritol in a circular economy context are discussed, in particular regarding the usage of sustainable resources and minimizing waste streams. Key points • Substitution of sucrose by erythritol can be a step towards a healthier society • Biotechnological production of erythritol should follow a circular economy concept • Culture broth composition and preparative chromatography are keys for downstreaming • Substrate, mother liquor and nutrients are challenges for circular economy

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“…When processed further, whey becomes a high value by product that is used as substrate in microbial fermentations utilizing lactose. However, it is de ned as an ecologically harmful and most polluting waste when released directly into water receiving bodies [29]. With the rapid industrialization observed in the last century [30] and the growth rate of milk production (around 2.8 % per annum), dairy processing is usually considered as the largest industrial food wastewater source, especially in Europe [31,32].…”

Section: Introductionmentioning

confidence: 99%

Utilization of Whey for Red Pigment Production by Monascus Purpureus in Submerged Fermentation

Mehri

Perendeci

Göksungur

2021

Preprint

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Various biotechnological approaches have been employed to convert food waste into the value-added bioproducts through fermentation processes. Whey, a major waste generated by dairy industries, is considered an important environmental pollutant due to its massive production and high organic content. The purpose of this study is to produce red color pigment from whey by using Monascus purpureus. The submerged culture fermentation parameters have been optimized to produce the red Monascus pigment. Demineralized (DM), deproteinized (DP), and raw whey (W) powders were used as a substrate for pigment production by simultaneous hydrolysis and fermentation (SHF). The maximum red pigment production was obtained as 38.4 UA510nm at the optimized condition of SHF. Optimum conditions of SHF were 2 % (v/v) inoculation ratio, 75 g/l of lactose as C source, 25 g/l of MSG as N source, and fermentation medium pH of 7.0. The specific growth rate of Monascus purpureus on whey and the maximum pigment production yield values were 0.023 h-1 and 4.55 UAd-1, respectively. This study is the first in the literature to show that DM whey is a sustainable substrate in the fermentation process of the Monascus purpureus red pigment.

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Valorisation of cheese whey as substrate and inducer for recombinant protein production in E. coli HMS174(DE3)

Cited by 22 publications

References 42 publications

Kinetic analysis and modeling of L-valine production in fermentation batch from E. coli using glucose, lactose and whey as carbon sources

Kinetic analysis and modeling of L-valine production in fermentation batch from E. coli using glucose, lactose and whey as carbon sources

From the culture broth to the erythritol crystals: an opportunity for circular economy

Utilization of Whey for Red Pigment Production by Monascus Purpureus in Submerged Fermentation

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