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Article

PHA Production from Cheese Whey and “Scotta”: Comparison between a Consortium and a Pure Culture of Leuconostoc mesenteroides

1
Department of Applied Science and Technology, Politecnico di Torino, 10129 Turin, Italy
2
Structural and Functional Biochemistry, Laboratory of Microbial Biochemistry and Proteomics, Department of Life Sciences and Systems Biology, Università di Torino, 10123 Torino, Italy
3
CNR-STIIMA, Consiglio Nazionale delle Ricerche- Istituto di Sistemi e Tecnologie Industriali Intelligenti per il Manifatturiero Avanzato, 13900 Biella, Italy
4
Department of Veterinary Science (DSV), Università degli Studi di Torino, 10095 Grugliasco, Italy
*
Author to whom correspondence should be addressed.
Academic Editor: Carl Gordon Johnston
Microorganisms 2021, 9(12), 2426; https://doi.org/10.3390/microorganisms9122426
Received: 13 November 2021 / Accepted: 17 November 2021 / Published: 25 November 2021
(This article belongs to the Special Issue Physiology of Lactic Acid Bacteria and Applications to Biotechnology)
It is urgent to expand the market of biodegradable alternatives to oil-derived plastics owing to (i) increasingly limited oil availability/accessibility, and (ii) the dramatic impact of traditional plastics on aquatic life, the food chain, all Earth ecosystems, and ultimately, human health. Polyhydroxyalkanoates (PHAs) are promising biodegradable polymers that can be obtained through microbial fermentation of agro-industrial byproducts, e.g., milk and cheese whey. Here, the PHA-accumulating efficiency of a mixed microbial culture (MMC, derived from activated sludges) grown on dairy byproducts (cheese and scotta whey) was measured. Bioreactor tests featuring temperature and pH control showed that both scotta and pre-treated Toma cheese whey could be used for PHA production by MMC, although scotta cheese whey supported higher PHA yield and productivity. The advantages of open MMCs include their plasticity and versatility to fast changing conditions; furthermore, no growth-medium sterilization is needed prior to fermentation. However, the use of pure cultures of efficient PHA producers may support better metabolic performances. Therefore, PHA-producing strains were isolated from a MMC, leading to the satisfactory identification of two bacterial strains, Citrobacter freundii and Leuconostoc spp., whose ability to accumulate PHAs in synthetic media was confirmed. A more detailed investigation by mass spectrometry revealed that the strain was L. mesenteroides. Although the validation of L. mesenteroides potential to produce PHA through fermentation of agro-industrial byproducts requires further investigations, this is the first study reporting PHA production with the Leuconostoc genus. View Full-Text
Keywords: biodegradable bio-based polymers; byproduct valorization; lactic acid bacteria; fermentation; activated sludge consortia biodegradable bio-based polymers; byproduct valorization; lactic acid bacteria; fermentation; activated sludge consortia
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MDPI and ACS Style

Bosco, F.; Cirrincione, S.; Carletto, R.; Marmo, L.; Chiesa, F.; Mazzoli, R.; Pessione, E. PHA Production from Cheese Whey and “Scotta”: Comparison between a Consortium and a Pure Culture of Leuconostoc mesenteroides. Microorganisms 2021, 9, 2426. https://doi.org/10.3390/microorganisms9122426

AMA Style

Bosco F, Cirrincione S, Carletto R, Marmo L, Chiesa F, Mazzoli R, Pessione E. PHA Production from Cheese Whey and “Scotta”: Comparison between a Consortium and a Pure Culture of Leuconostoc mesenteroides. Microorganisms. 2021; 9(12):2426. https://doi.org/10.3390/microorganisms9122426

Chicago/Turabian Style

Bosco, Francesca, Simona Cirrincione, Riccardo Carletto, Luca Marmo, Francesco Chiesa, Roberto Mazzoli, and Enrica Pessione. 2021. "PHA Production from Cheese Whey and “Scotta”: Comparison between a Consortium and a Pure Culture of Leuconostoc mesenteroides" Microorganisms 9, no. 12: 2426. https://doi.org/10.3390/microorganisms9122426

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