Polyhydroxyalkanoates from industrial cheese whey: Production and characterization of polymers with differing hydroxyvalerate content

Polyhydroxyalkanoates from industrial cheese whey: Production and characterization of polymers with differing hydroxyvalerate content

The composition of polyhydroxyalkanoate (PHA) monomers affects the properties and final applications of PHA polymers. This study focused on the feasibility of producing tailored PHA differing in hydroxyvalerate (HV) content, through manipulation of the acidogenic fermented stream composition, and on...

Full description

Bibliographic Details
Main Authors:	Mónica Carvalheira, Loic Hilliou, Catarina S.S. Oliveira, Eliana C. Guarda, Maria A.M. Reis
Format:	Article
Language:	English
Published:	Elsevier 2022-01-01
Series:	Current Research in Biotechnology
Subjects:	Pilot Scale Cheese whey valorization Biodegradable biopolymers Hydroxyvalerate content Thermal properties
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590262822000144

Similar Items

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey
by: Arona Figueroa Pires, et al.
Published: (2021-05-01)

An Integrated Approach for the Valorization of Cheese Whey
by: Francisco J. Barba
Published: (2021-03-01)

Optimization PHAs production from dairy industry wastewater (cheese whey) by Azohydromonas lata DSMZ 1123
by: M. Sharifzadeh Baei, et al.
Published: (2010-01-01)

The current trends of bioethanol production from cheese whey using yeasts: biological and economical perspectives
by: Asmamaw Tesfaw
Published: (2023-05-01)

Improving the technology of whey-based cheeses
by: G. N. Zhakupova, et al.
Published: (2022-09-01)

Impact of Ovine Whey Protein Concentrates and Clarification By-Products on the Yield and Quality of Whey Cheese
by: Carlos D. Pereira, et al.
Published: (2007-01-01)

Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by <i>Haloferax mediterranei</i> Fermentation
by: Susanna Raho, et al.
Published: (2020-10-01)

Laboratory Research of Degradation of Polyhydroxyalkanoates of Different Chemical Structure in Soil
by: Olga N. Vinogradova, et al.
Published: (2015-06-01)

Seasonal Variations of the Protein Fractions and the Mineral Contents of the Cheese Whey in the Parmigiano Reggiano Cheese Manufacture
by: Piero Franceschi, et al.
Published: (2023-01-01)

Comparative Study of some Characteristics for Whey Cheese Produced by Heat Acid Coagulation
by: Rahela Qader, et al.
Published: (2023-06-01)

Exploiting Cheese Whey for Efficient Selection of Polyhydroxyalkanoates-Storing Bacteria
by: Borja Lagoa-Costa, et al.
Published: (2023-06-01)

The research and development of resource-saving technology for the production of soft cheese from whey
by: G. N. Zhakupova, et al.
Published: (2023-04-01)

A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration
by: Antónia Macedo, et al.
Published: (2018-11-01)

No Waste from Waste: Membrane-Based Fractionation of Second Cheese Whey for Potential Nutraceutical and Cosmeceutical Applications, and as Renewable Substrate for Fermentation Processes Development
by: Alberto Alfano, et al.
Published: (2022-10-01)

Spray-Dried Microcapsules of Cheese Whey and Whey Permeate as a Strategy to Protect Chia Oil from Oxidative Degradation
by: Marcos Aurélio Dahlem Júnior, et al.
Published: (2022-01-01)

POLYCHLORODIBENZODIOXINS (PCDDs), POLYCHLORODIBENZO-FURANS (PCDFs), AND DIOXIN-LIKE POLYCHLOROBIPHENYLS (DL-PCBs) IN MILK, MOZZARELLA CHEESE, WHEY, AND WHEY CHEESE FROM BUFFALOES RAISED IN THE CAMPANIA REGION
by: M.L. Cortesi, et al.
Published: (2012-08-01)

Microbial Conversion of Cheese Whey to Polyhydroxybutyrate (PHB) via Statistically Optimized Cultures
by: Giannis Penloglou, et al.
Published: (2023-06-01)

Whey Cheeses Containing Probiotic and Bioprotective Cultures Produced with Ultrafiltrated Cow’s Whey
by: Arona Pires, et al.
Published: (2024-04-01)

Whey Revalorization through the Development of Spreadable Cheeses
by: Delmonte Agustina, et al.
Published: (2022-06-01)

Effects add kefir grains to whey cheese on chemical and microbiological qualities
by: Mustofa Hilmi, et al.
Published: (2019-04-01)

Optimizing the biosynthesis of renewable polyhydroxyalkanoate copolymer containing 3-hydroxyvalerate by Massilia haematophila using statistical modeling
by: Jong Kiun, et al.
Published: (2019-12-01)

Valorization of Brewery Waste through Polyhydroxyalkanoates Production Supported by a Metabolic Specialized Microbiome
by: Mónica Carvalheira, et al.
Published: (2022-08-01)

DIAFILTRATION OF ULTRAFILTRATION RETENTATE OF WHEY FROM WHITE BRINED CHEESE
by: Maria DUSHKOVA, et al.
Published: (2012-03-01)

Biosynthesis of Polyhydroxyalkanoates (PHAs) by the Valorization of Biomass and Synthetic Waste
by: Hadiqa Javaid, et al.
Published: (2020-11-01)

Sustainable Approaches in Whey Cheese Production: A Review
by: Thomas Bintsis, et al.
Published: (2023-03-01)

Production of hard goat cheese and goat whey from organic goat’s milk
by: Anka Popović-Vranješ, et al.
Published: (2017-01-01)

Improvement of the quality of buffalos milk soft cheese by camels whey protein concentrate
by: Hend Ahmed Elbarbary, et al.
Published: (2019-12-01)

Properties and Biocompatibility of Poly-3-Hydroxybutyrate-co-3-Hydroxyvalerate/ Poly-ε-Caprolactone Blends
by: Anatoly N. Boyandin, et al.
Published: (2016-03-01)

Sheep’s Second Cheese Whey Edible Coatings with Oregano and Clary Sage Essential Oils Used as Sustainable Packaging Material in Cheese
by: Arona Pires, et al.
Published: (2024-02-01)

Valorization of Goat Cheese Whey through an Integrated Process of Ultrafiltration and Nanofiltration
by: Antónia Macedo, et al.
Published: (2021-06-01)

Comparison of two lipid extraction methods produced by yeast in cheese whey
by: Rodrigo Fernandes Castanha, et al.
Published: (2013-08-01)

Production of Poly(3-Hydroxybutyrate-Co-3-Hydroxyvalerate) by <i>Bacillus megaterium</i> LVN01 Using Biogas Digestate
by: Amanda Lucía Mora Martínez, et al.
Published: (2024-07-01)

Transglutaminase induced whey cheese production: impact of different ratios on yield, texture, and sensory properties
by: H. Ceren Akal
Published: (2023-01-01)

Cheese whey supports high riboflavin synthesis by the engineered strains of the flavinogenic yeast Candida famata
by: Justyna Ruchala, et al.
Published: (2022-08-01)

Selection of <i>Yarrowia lipolytica</i> Strains as Possible Solution to Valorize Untreated Cheese Whey
by: Davide Gottardi, et al.
Published: (2023-01-01)

Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content
by: E. Reale, et al.
Published: (2022-11-01)

Production of biodegradable microbial polymers from whey
by: Peteris Zikmanis, et al.
Published: (2020-07-01)

Cheese Whey as a Potential Feedstock for Producing Renewable Biofuels: A Review
by: Carlos S. Osorio-González, et al.
Published: (2022-09-01)

Research Progress on Recovery, Treatment and High-value Utilization of Cheese Whey Wastewater
by: Bo ZHANG, et al.
Published: (2023-02-01)

Purification and concentration of cheese whey proteins through aqueous two phase extraction
by: Ricardo Domínguez-Puerto, et al.
Published: (2018-01-01)