Producing Chlorella vulgaris in Ricotta Cheese Whey Substrate
Abstract
1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Selecting Light Source and Optimal Mixing Speed Determination
2.3. Selecting Initial pH and Inoculum
2.4. Scaling Up
2.5. Calculation of the Critical Eddy Length and the Cell Diameter of C. vulgaris
2.6. Biomass Quantification
2.7. Kinetic Growth Parameters Determination
2.8. Biochemical Composition of the Biomass
2.9. Nutrient Removal
2.10. Statistical Analysis of Results
3. Results
3.1. Optimal Mixing Speed
3.2. Selecting Initial pH and Inoculum
3.3. Scaling Up
3.4. Kinetic Growth Parameters
3.5. Biochemical Biomass Composition
3.6. Nutrient Removal
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Abbreviations
| RCW | Ricotta cheese whey |
| COD | Chemical oxygen demand |
| TFMF | Tangential flow microfiltration |
| RCW-TFMF | Microfiltrated ricotta cheese whey |
| PAR | Photosynthetically active radiation |
| Db | Dry base |
| CDW | Cell dry weight |
| TP | Total phosphorus |
| TN | Total nitrogen |
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| Systems | Ci (O.D.680) | pHi | pHf |
|---|---|---|---|
| A c | 0.3 | 9.00 | 8.19 |
| B c | 0.3 | 9.00 | 8.18 |
| C c | 0.3 | 9.00 | 8.07 |
| D | 0.2 | 8.00 | 7.90 |
| E | 0.4 | 8.00 | 8.05 |
| F | 0.2 | 10.00 | 8.45 |
| G | 0.4 | 10.00 | 8.49 |
| H | 0.1 | 9.00 | 8.24 |
| I | 0.3 | 11.00 | 9.11 |
| J | 0.3 | 7.00 | 7.97 |
| K | 0.5 | 9.00 | 8.39 |
| System-Capacity | VL (mL) | ds * (m) | rpm | Re | Np | P (w) | PV (w.m−3) |
|---|---|---|---|---|---|---|---|
| Erlenmeyer 125 mL | 25 | 0.065 | 100 | 8067 | 0.14 | 0.00079 | 31.74 |
| Erlenmeyer 500 mL | 200 | 0.098 | 100 | 18,337 | 0.16 | 0.00696 | 34.79 |
| Bioreactor 3 L | 2000 | 0.047 | 500 | 21,088 | 0.50 | 0.06789 | 33.94 |
| Parameter | Erlenmeyer 500 mL | Bioreactor 3 L |
|---|---|---|
| Xi (g·L−1) | 0.243 ± 0.009 a | 0.243 ± 0.009 a |
| Xf (g·L−1) | 2.2 ± 0.5 a | 2.8 ± 0.3 a |
| Px (g·L−1·h−1) | 0.021 ± 0.005 a | 0.027 ± 0.005 a |
| Px (g·L−1.d−1) | 0.5 ± 0.2 a | 0.7 ± 0.1 a |
| pHf | 8.07 ± 0.03 a | 8.17 ± 0.05 a |
| Erlenmeyer 500 mL | Bioreactor 3 L | |
|---|---|---|
| Carbohydrates (g·100 g−1) | 13 ± 3 a | 10 ± 3 a |
| Lipid (g·100 g−1) | 9.4 ± 0.2 a | 4.9 ± 0.4 b |
| Protein (g·100 g−1) | 22 ± 1 a | 13.5 ± 0.7 b |
| Chlorophyll a (mg·g−1) | 0.8 ± 0.1 a | 0.34 ± 0.06 b |
| Chlorophyll b (mg·g−1) | 0.7 ± 0.1 a | 0.36 ± 0.07 b |
| Carotenoid (mg·g−1) | 0.54 ± 0.07 a | 0.26 ± 0.04 b |
| Reduction (%) | Erlenmeyer 500 mL | Bioreactor 3 L |
|---|---|---|
| COD | 14.7 ± 0.6 a | 17.6 ± 0.5 b |
| TP | 30 ± 1 a | 96 ± 4 b |
| TN | 39 ± 1 a | 70 ± 2 b |
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Casá, N.; Alvarez, P.; Mateucci, R.; Argumedo Moix, M.; de Escalada Pla, M. Producing Chlorella vulgaris in Ricotta Cheese Whey Substrate. Fermentation 2025, 11, 705. https://doi.org/10.3390/fermentation11120705
Casá N, Alvarez P, Mateucci R, Argumedo Moix M, de Escalada Pla M. Producing Chlorella vulgaris in Ricotta Cheese Whey Substrate. Fermentation. 2025; 11(12):705. https://doi.org/10.3390/fermentation11120705
Chicago/Turabian StyleCasá, Nahuel, Paola Alvarez, Ricardo Mateucci, Maximiliano Argumedo Moix, and Marina de Escalada Pla. 2025. "Producing Chlorella vulgaris in Ricotta Cheese Whey Substrate" Fermentation 11, no. 12: 705. https://doi.org/10.3390/fermentation11120705
APA StyleCasá, N., Alvarez, P., Mateucci, R., Argumedo Moix, M., & de Escalada Pla, M. (2025). Producing Chlorella vulgaris in Ricotta Cheese Whey Substrate. Fermentation, 11(12), 705. https://doi.org/10.3390/fermentation11120705

