Effect of the solid retention time in the obtention of polyhydroxyalkanoates

Background: The effect of solid retention time (SRT) over cheese whey substrates in a fermentation process drives changes the composition polyhydroxyalkanoates (PHAs) obtained. Volatile fatty acids produced first step an anaerobic sequencing batch reactor were used as to produce PHA using mixed microbial cultures under aerobic dynamic feeding conditions. Methods: Analytical methods for standard analysis parameters interest including measuring amount ammonium and phosphate, chemical oxygen demand, among others. Results: The SRT increasing from 4 6 10 days distribution volatile produced. polyhydroxybutyrate-hydroxyvalerate copolymers formed accumulation stage gave following results: 58:42, 68:32 81:19 (%), referred SRTs 10, days, respectively. maximum obtained at was 52% dry cell weight within 7 h, reaching productivity 0.62 g L−1 h−1 storage yield 0.37. Conclusion: variation impact on acidogenic consequently production stage.