G. Russo, A. Langellotti, M. Oliviero, Marco Baselice, R. Sacchi, P. Masi
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引用次数: 11
摘要
第二种奶酪乳清(SCW)或意大利语中的“scotta”,是制造“Ricotta”奶酪的侧流,在奶酪乳清中残留的乳清蛋白热凝固后获得。硫酸Galdieria suluraria是一种嗜热红藻,以其在废水和其他含盐废水上生长的代谢能力而闻名。在这项工作中,研究了不同浓度的硫酸根作为硫酸根生长的营养源的价值。并对所得生物质的生化组成和脂肪酸组成进行了评价。在同样数量的还原糖条件下,SCW培养基与相对对照培养基培养12天后获得的生物量存在微小差异。超临界水培养的硫酸根脂肪酸组成显示出比对照更高的多不饱和脂肪酸含量。通过响应面法优化了SCW培养基的生物量生产力,添加氮源使生物量干重高于10 g L-1。
Valorization of second cheese whey through cultivation of extremophile microalga Galdieria sulphuraria
Second cheese whey (SCW) or "scotta" in Italian, is a side-stream from the manufacturing of "Ricotta" cheese, obtained after thermal coagulation of whey proteins residue in the cheese whey. Galdieria sulphuraria is a thermophilic red algae well known for its metabolic capabilities to grow on wastewater and other saline effluents. In this work, the valorisation of SCW as nutrient source for the growth of G. sulphuraria has been investigated using different concentrations of SCW. The biochemical and fatty acids composition of the biomass obtained has been evaluated too. Small differences have been observed in terms of biomass obtained after 12 days of cultivation between the SCW media and the relative control with the same amount of reducing sugars. The fatty acids composition of G. sulphuraria grown in SCW showed a higher content of polyunsaturated fatty acids compared to the control. The biomass productivity using SCW media has also been optimized through response surface methodologies with supplementation of nitrogen source obtaining a biomass dry weight higher than 10 g L-1.