通过基于微藻的处理来提升第二奶酪乳清的价值:优势,局限性和机会
Gloria Sciuto1, Nunziatina Russo1,2, Cinzia L Randazzo1,2
1Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia 100, 95123 Catania, Italy.
Biotech (Basel (Switzerland))
|October 24, 2025
概括
乳制品副产品第二奶酪乳糖 (SCW) 可以用微藻处理,以减少浪费并创造有价值的生物质. 这种可持续的方法为食品,营养药品和生物燃料提供了潜力.
科学领域:
- 环境科学 环境科学
- 生物技术是生物技术.
- 化学工程是化学工程的重要组成部分.
背景情况:
- 乳制品行业产生大量富含营养的废水,特别是第二奶酪乳清 (SCW).
- 煤炭废弃物往往不适当地排放,造成环境污染和资源浪费.
- 目前的SCW净化方法成本昂贵,限制其重复使用为料或肥料.
研究的目的:
- 审查微藻在提升第二奶酪乳清 (SCW) 的潜力.
- 分析SCW特征,生产和环境问题.
- 考虑基于微藻的SCW处理和生物质利用的监管和可持续性方面.
主要方法:
- 关于SCW特征和价值化策略的文献综述.
- 基于微藻的生物处理对SCW的分析.
- 对生物质应用和监管框架的评估.
主要成果:
- 微藻处理有效降低了SCW的有机负载.
- 通过微藻利用SCW的价值化产生了富含蛋白质,颜料和生物活性化合物的生物质.
- 生物质的潜在应用包括食品,营养品,生物燃料和化品.
结论:
- 微藻为SCW价值化提供了一个可持续的战略,与循环经济原则保持一致.
- 这种方法减轻了环境影响,同时创造了有价值的副产品.
- 需要进一步整合技术和政策考虑,以实现广泛采用.
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