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[Polyhydroxyalkanoates microbiological synthesis from food wastes].

Authors
  • Cai, Meng-meng
  • Chua, Hong
  • Wong, Ai-ling Phoeby
  • Yu, Hoi-fu Peter
  • Sin, Ngai Shirley
  • Ren, Jie
  • He, Dan
  • Zhao, Qing-liang
Type
Published Article
Journal
Huan jing ke xue= Huanjing kexue / [bian ji, Zhongguo ke xue yuan huan jing ke xue wei yuan hui "Huan jing ke xue" bian ji wei yuan hui.]
Publication Date
Sep 01, 2008
Volume
29
Issue
9
Pages
2643–2648
Identifiers
PMID: 19068658
Source
Medline
License
Unknown

Abstract

To reduce the production cost of polyhydroxyalkanoates (PHAs), the process feasibility and physicochemical properties of PHAs synthesized by Alcaligenes latus, Staphylococcus epidermidis and activated sludge from malt waste, soy waste, confectionary waste, ice cream waste, milk waste, sesame oil and vinegar waste were analyzed. Results showed that through two-stage fed-batch fermentation, the maximum yield of PHAs accumulated by the three kinds of microorganisms from malt waste was 70.1%, 16.0% and 43.3%, separately. A. latus adapted itself to the food wastes in PHAs synthesis and new cell growth quickly. A. latus had higher PHAs yield and productivity under nitrogen limited condition. Micro-aerobically, S. epidermidis separated from sesame oil could produce polyhydroxybutyrate (PHB) with molecular weight of over 1 x 10(6). From soy waste, activated sludge accumulated polyhydroxybutyrate-co-hydroxyvaluate (PHBV) copolymer which had hydroxyvaleryl content (HV%) of 21%. Most food wastes are suitable for synthesizing PHAs with different physicochemical properties. The composition and properties of PHAs are influenced by the character of microorganism, the selection of substrates and optimization of ferment conditions.

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