Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Microbial Fermentation01:23

Microbial Fermentation

1.8K
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
1.8K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Supercritical CO<sub>2</sub>-Derived Tomato Extract Activates Signaling Pathways to Reduce Oxidative Stress and Inflammation in Astrocyte Cells.

Nutrients·2026
Same author

Tuning Hydrogen versus Methane Production on Sustainable Biochar-Based Cathodes in Microbial Electrolysis Cells by Voltage Control.

ACS omega·2026
Same author

Nitrogen-rich biochar electrodes from urban green waste for microbial CO<sub>2</sub> electroreduction in bioelectrochemical systems.

Bioresource technology·2026
Same author

Transforming Tomato Industry By-Products into Antifungal Peptides Through Enzymatic Hydrolysis.

International journal of molecular sciences·2025
Same author

Microbial acclimation of thermophilic anaerobic digestate enhances biogas production and biodegradation of polylactic acid in combination with the organic fraction of municipal solid waste (OFMSW).

Waste management (New York, N.Y.)·2025
Same author

Exploring microbial growth dynamics in a pilot-scale microalgae raceway fed with urban wastewater: Insights into the effect of operational variables.

Journal of environmental management·2024

Related Experiment Video

Updated: Mar 17, 2026

Scalable Step-by-Step Approach of Sustainable Bioplastic Production from Food Waste
08:14

Scalable Step-by-Step Approach of Sustainable Bioplastic Production from Food Waste

Published on: July 18, 2025

1.5K

Polyhydroxyalkanoates (PHAs) production from fermented cheese whey by using a mixed microbial culture.

Bianca Colombo1, Tommy Pepè Sciarria1, Maria Reis2

  • 1Gruppo Ricicla labs - DiSAA - Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy.

Bioresource Technology
|July 16, 2016
PubMed
Summary

Fermented cheese whey supports polyhydroxyalkanoates (PHAs) production. FCW2 yielded higher PHA production and a copolymer of 3-hydroxybutyrate (HB) and 3-hydroxyvalerate (HV).

Keywords:
Acid fermentationCheese wheyFed-batch assayMixed microbial culture (MMC)Polyhydroxyalkanoates (PHAs)

More Related Videos

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
08:38

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

25.4K
Medium Preparation for the Cultivation of Microorganisms under Strictly Anaerobic/Anoxic Conditions
06:17

Medium Preparation for the Cultivation of Microorganisms under Strictly Anaerobic/Anoxic Conditions

Published on: August 15, 2019

30.2K

Related Experiment Videos

Last Updated: Mar 17, 2026

Scalable Step-by-Step Approach of Sustainable Bioplastic Production from Food Waste
08:14

Scalable Step-by-Step Approach of Sustainable Bioplastic Production from Food Waste

Published on: July 18, 2025

1.5K
Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
08:38

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

25.4K
Medium Preparation for the Cultivation of Microorganisms under Strictly Anaerobic/Anoxic Conditions
06:17

Medium Preparation for the Cultivation of Microorganisms under Strictly Anaerobic/Anoxic Conditions

Published on: August 15, 2019

30.2K

Area of Science:

  • Biotechnology
  • Microbial Engineering
  • Polymer Science

Background:

  • Fermented cheese whey (FCW) is a promising substrate for microbial processes.
  • Polyhydroxyalkanoates (PHAs) are biodegradable polyesters with diverse applications.
  • Mixed microbial cultures (MMC) offer a robust approach for PHA synthesis.

Purpose of the Study:

  • To evaluate two distinct fermented cheese wheys (FCW1 and FCW2) as substrates for PHA production using a pre-selected MMC.
  • To characterize the PHA yield, production efficiency, and monomer composition from each FCW substrate.

Main Methods:

  • Two types of FCW, differing in organic acid profiles, were prepared.
  • A pre-selected mixed microbial culture was used to ferment the FCWs.
  • PHA accumulation, yield, and composition were quantified using standard analytical techniques.

Main Results:

  • FCW1, rich in lactic, acetic, and butyric acids, resulted in a PHA yield of 0.24 mg COD PHA/mg COD SS and 60 g PHA/kg cheese whey TS, producing poly(3-hydroxybutyrate) (PHB).
  • FCW2, with a more complex organic acid profile including propionic and valeric acids, yielded higher PHA at 0.42 mg COD PHA/mg COD SS and 70 g PHA/kg cheese whey TS.
  • PHAs from FCW2 were a copolymer, comprising 60% 3-hydroxybutyrate (HB) and 40% 3-hydroxyvalerate (HV).

Conclusions:

  • Fermented cheese whey is a viable and cost-effective substrate for PHA bioproduction.
  • The organic acid composition of FCW significantly influences PHA yield and polymer properties.
  • FCW2 supports the production of a valuable HB/HV copolymer, expanding the potential applications of PHAs.