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Article

Valorisation of Whey Permeate in Sequential Bioprocesses towards Value-Added Products–Optimisation of Biphasic and Classical Batch Cultures of Kluyveromyces marxianus

by
Karolina Drężek
1,*,
Maria Krystyna Sobczyk
1,
Zoltán Kállai
2,
Anna Detman
3,
Paula Bardadyn
1 and
Jolanta Mierzejewska
1
1
Department of Drug and Cosmetics Biotechnology, Faculty of Chemistry, Warsaw University of Technology, 00-664 Warsaw, Poland
2
Department of Genetics and Applied Microbiology, University of Debrecen, H-4032 Debrecen, Hungary
3
Laboratory of White Biotechnology, Institute of Biochemistry and Biophysics, Polish Academy of Sciences, 02-106 Warsaw, Poland
*
Author to whom correspondence should be addressed.
Int. J. Mol. Sci. 2023, 24(8), 7560; https://doi.org/10.3390/ijms24087560
Submission received: 6 March 2023 / Revised: 3 April 2023 / Accepted: 18 April 2023 / Published: 20 April 2023
(This article belongs to the Special Issue Role of Microorganisms and Their Metabolites in Agriculture, Food and the Environment)
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Abstract

Whey permeate is categorised as hazardous wastewater for aquatic environments, mainly due to its high lactose content. Therefore, it must be valorised before being released into the environment. One pathway for whey permeate management is its use in biotechnological processes. Herein, we present roads for whey permeate valorisation with the K. marxianus WUT240 strain. The established technology is based on two bioprocesses. During first, 2.5 g/L 2-phenylethanol and fermented plant oils enriched with different flavourings are obtained after 48 h biphasic cultures at 30 °C. The second process leads to a maximum of 75 g ethanol/L (YP/S = 0.53 g/g) after 96 h at 30 °C. Moreover, established whey permeate valorisation pathways reduced its biochemical oxygen demand and chemical oxygen demand values by 12- to 3-fold, respectively. Together, the present study reports a complete, effective, and environmentally friendly whey permeate management strategy while simultaneously enabling the acquisition of valuable compounds with substantial application potential.
Keywords: whey permeate; valorisation; Kluyveromyces marxianus; 2-phenylethanol; ethanol whey permeate; valorisation; Kluyveromyces marxianus; 2-phenylethanol; ethanol
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MDPI and ACS Style

Drężek, K.; Sobczyk, M.K.; Kállai, Z.; Detman, A.; Bardadyn, P.; Mierzejewska, J. Valorisation of Whey Permeate in Sequential Bioprocesses towards Value-Added Products–Optimisation of Biphasic and Classical Batch Cultures of Kluyveromyces marxianus. Int. J. Mol. Sci. 2023, 24, 7560. https://doi.org/10.3390/ijms24087560

AMA Style

Drężek K, Sobczyk MK, Kállai Z, Detman A, Bardadyn P, Mierzejewska J. Valorisation of Whey Permeate in Sequential Bioprocesses towards Value-Added Products–Optimisation of Biphasic and Classical Batch Cultures of Kluyveromyces marxianus. International Journal of Molecular Sciences. 2023; 24(8):7560. https://doi.org/10.3390/ijms24087560

Chicago/Turabian Style

Drężek, Karolina, Maria Krystyna Sobczyk, Zoltán Kállai, Anna Detman, Paula Bardadyn, and Jolanta Mierzejewska. 2023. "Valorisation of Whey Permeate in Sequential Bioprocesses towards Value-Added Products–Optimisation of Biphasic and Classical Batch Cultures of Kluyveromyces marxianus" International Journal of Molecular Sciences 24, no. 8: 7560. https://doi.org/10.3390/ijms24087560

APA Style

Drężek, K., Sobczyk, M. K., Kállai, Z., Detman, A., Bardadyn, P., & Mierzejewska, J. (2023). Valorisation of Whey Permeate in Sequential Bioprocesses towards Value-Added Products–Optimisation of Biphasic and Classical Batch Cultures of Kluyveromyces marxianus. International Journal of Molecular Sciences, 24(8), 7560. https://doi.org/10.3390/ijms24087560

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