Producing Chlorella vulgaris in Ricotta Cheese Whey Substrate

Ricotta cheese whey (RCW) is a by-product with nutritional potential, but its use in the human diet is limited due to its high salinity. Chlorella vulgaris can use RCW as a substrate to enhance biomass productivity. The aim of this work was to evaluate different conditions for C. vulgaris growth in RCW, during scaling-up analysis. After preliminary assays to select growth conditions, two systems were prepared as follows: 500 mL Erlenmeyer flasks (control-system) and a 3 L Bioreactor. Microfiltrated RCW was used as a substrate for C. vulgaris LPMA39 production. Biomass was measured and productivity at 96 h, cell growth kinetics behaviour, biomass biochemical characterisation, and the efficiency of nutrient removal were determined. Both systems presented the same biomass concentration at 96 h (2.2–2.8 g·L⁻¹) and productivity (0.021–0.027 g·L⁻¹·h⁻¹). Nevertheless, 11 h lag-period for cell adaptation to the 3 L Bioreactor was required; thereafter, cells grew faster (µ_max: 0.32 ± 0.08 h⁻¹) than control-system. Finally, slight but significantly lower C_max: 2.14 ± 0.08 was obtained when comparing it to control-system. Lipids, proteins, and pigment contents decreased by the scaling-up; meanwhile, higher reduction in chemical oxygen demand (COD), total phosphorus, and total nitrogen were recorded in the 3 L Bioreactor. Identifying the operating conditions that improve C. vulgaris performance in non-diluted RCW remains a challenge from a sustainability standpoint.