Acidogenic fermentation of dairy by-products for the utilization of volatile fatty acids IN PHBV production by <i>Haloferax mediterranei</i>
Leire Urbina, Eric Rovira-Cal, Ibai Nafarrate, A. Urkiaga, J. Berganza, Enrique Aymerich, Maria José Suárez
Abstract
Acidogenic fermentation of cheese whey was performed to obtain streams rich in volatile fatty acids, which were successfully used as carbon substrates to biosynthesize polyhydroxyalcanoates by the bacterial strain Haloferax mediterranei .
Topics & Concepts
AcidogenesisFermentationChemistryFood scienceVolatile fatty acidsPulp and paper industryBiochemistryBiotechnologyOrganic chemistryAnaerobic digestionBiologyEngineeringMethaneRumenPotato Plant ResearchBiopolymer Synthesis and Applications