Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation
نویسندگان
چکیده
منابع مشابه
Bio-Hydrogen Production from Cheese Whey by Dark Fermentation
This paper focuses on the production of bio-hydrogen by dark fermentation of de-proteinized (by membrane ultra-filtration) cheese whey, an abundant waste stream of the food industry. This waste stream contains mainly lactose, which was also used as reference substrate in bio-hydrogen production tests. Those tests were conducted in batch by using a thermally treated anaerobic sludge as inoculum ...
متن کاملEnoyl-CoA hydratase mediates polyhydroxyalkanoate mobilization in Haloferax mediterranei
Although polyhydroxyalkanoate (PHA) accumulation and mobilization are one of the most general mechanisms for haloarchaea to adapt to the hypersaline environments with changeable carbon sources, the PHA mobilization pathways are still not clear for any haloarchaea. In this study, the functions of five putative (R)-specific enoyl-CoA hydratases (R-ECHs) in Haloferax mediterranei, named PhaJ1 to P...
متن کاملA Multi-Omics Approach to Evaluate the Quality of Milk Whey Used in Ricotta Cheese Production
In the past, milk whey was only a by-product of cheese production, but currently, it has a high commercial value for use in the food industries. However, the regulation of whey management (i.e., storage and hygienic properties) has not been updated, and as a consequence, its microbiological quality is very challenging for food safety. The Next Generation Sequencing (NGS) technique was applied t...
متن کاملComparison of four phaC genes from Haloferax mediterranei and their function in different PHBV copolymer biosyntheses in Haloarcula hispanica
BACKGROUND The halophilic archaeon Haloferax mediterranei is able to accumulate large amounts of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) with high molar fraction of 3-hydroxyvalerate (3HV) from unrelated carbon sources. A Polyhydroxyalkanoate (PHA) synthase composed of two subunits, PhaCHme and PhaEHme, has been identified in this strain, and shown to account for the PHBV biosynthes...
متن کاملImplementation of ricotta cheese production process in Tunisia
Despite the acknowledged contribution of Small and Medium Enterprises (SMEs) to the food industry, there is increasing evidence that Hazard Analysis Critical Control Point (HACCP) implementation is limited in this sector, with the burden of implementation perceived as potentially insurmountable. The purpose of this study was to modify the generic HACCP model for Tunisian ricotta cheese producti...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Foods
سال: 2020
ISSN: 2304-8158
DOI: 10.3390/foods9101459