Polyhydroxyalkanoates production from cheese whey under near-seawater salinity conditions

Abstract

Treating saline streams presents considerable challenges due to their adverse effects on conventional biological processes, thereby leading to increased expenses in managing those side streams. With this in consideration, this study explores into the potential for valorizing fermented cheese whey (CW), a by-product of the dairy industry, into polyhydroxyalkanoates (PHA) using mixed microbial cultures (MMC) under conditions of near-seawater salinity (30 gNaCl/L). The selection of a PHA-accumulating MMC was successfully achieved using a sequential batch reactor operated under a feast and famine regime, with a hydraulic retention time of 14.5 h, a variable solids retention time of 3 and 4.5 days, and an organic loading rate (OLR) of 60 Cmmol/(L d). The selected culture demonstrated efficient PHA production rates and yields, maintaining robust performance even under high salinity conditions. During PHA accumulation, a maximum PHA content in biomass of 56.4 % wt. was achieved for a copolymer P(3HB-co-3HHx) with a 3HHx content of 7 %. Additionally, to asses the capacity of the culture to produce polymers with different compositions, valeric acid was supplemented to the real fermented feedstock which resulted in the production of terpolymers P(3HB-co-3HV-co-3HHx) with varied monomeric content and a higher maximum PHA content of 62 % wt. Additionally, this study highlights the potential utilization of seawater as alternative to freshwater for PHA production, thereby enhancing circular economy principles and promoting environmental sustainability.