2023
DOI: 10.3390/fermentation9060574
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Exploiting Cheese Whey for Efficient Selection of Polyhydroxyalkanoates-Storing Bacteria

Abstract: Agroindustrial by-products hold an enormous potential to be bioconverted into high-value-added products such as polyhydroxyalkanoates (PHA), a cost-effective alternative to conventional plastics. In this study, cheese whey, a highly abundant side stream of the cheese making process, was explored as a feasible substrate for the selection of a mixed culture highly enriched in PHA-storing bacteria using a sequencing batch reactor under an aerobic dynamic feeding regime. For that, the absence/presence of thiourea,… Show more

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