Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by <i>Haloferax mediterranei</i> Fermentation

Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by <i>Haloferax mediterranei</i> Fermentation

In the last decade, the dairy industry underwent a rapid expansion due to the increasing demand of milk-based products, resulting in high quantity of wastewater, i.e., whey and ricotta cheese exhausted whey (RCEW). Although containing high content of nutritional compounds, dairy by-products are stil...

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Bibliographic Details
Main Authors: Susanna Raho, Vito Emanuele Carofiglio, Marco Montemurro, Valerio Miceli, Domenico Centrone, Paolo Stufano, Monica Schioppa, Erica Pontonio, Carlo Giuseppe Rizzello
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Foods
Subjects:
whey
ricotta cheese exhausted whey
<i>Haloferax</i>
bioplastic
PHA
Online Access:https://www.mdpi.com/2304-8158/9/10/1459

Internet

https://www.mdpi.com/2304-8158/9/10/1459

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