ORCID
0000-0002-1462-7643
Department
Biological Sciences
Year of Study
4
Full-time or Part-time Study
Full-time
Level
Postgraduate
Presentation Type
Poster
Supervisor
Dr Olivia McAuliffe
Supervisor
Dr Michael Callanan
Abstract
Annually, approximately 190 million tonnes of liquid waste or co-products is generated by the dairy sector across the globe. These waste streams are nutrient-rich and currently underutilised which gives scope to transform them through microbial fermentation to produce economically valuable products and reduce their negative environmental impact. Such an approach can contribute to the circular bioeconomy by making food production systems more sustainable.
In this study, whey from acid casein hydrolysis (acid whey) and salty whey from Cheddar cheese manufacture were evaluated as feedstocks for production of lactic acid. A total of 466 lactic acid bacteria strains were screened on differential agar for homofermentative production of lactate, which was observed in 263 strains. HPLC quantification revealed a lactate yield of > 18 g/L for 40 of these strains in MRS, with the highest yield (26.48 g/L) observed for Lacticaseibacillus paracasei DPC6583. Eleven high-lactate producing strains grew well (OD600 > 1) in salty whey but lactate yields were substantially lower in salty whey (7.29 g/L) compared to MRS (24.44 g/L) in a controlled batch fermentation. Evaluation of acid whey suggests it is better substrate for growth than salty whey. Higher lactate yield was observed for some strains, such as L. paracasei DPC 2021, with a yield of 9.25 g/L lactate in an uncontrolled batch fermentation. LC-MS analysis of acid whey and salty whey fermentates has been conducted revealing other potential high-value end-products.
Harnessing the power of microorganisms is an approach that shows great potential for biotransformation of waste streams and co-products.
Keywords:
Biotransformation, dairy waste-stream, lactic acid
Start Date
2-11-2023 11:15 AM
End Date
2-11-2023 12:00 PM
Recommended Citation
Surana, Chatan Rai, "Valorisation of underutilised dairy waste residues: production of lactic acid through microbial fermentation" (2023). ORBioM (Open Research BioSciences Meeting). 2.
https://sword.cit.ie/orbiom/2023/posters/2
Included in
Valorisation of underutilised dairy waste residues: production of lactic acid through microbial fermentation
Annually, approximately 190 million tonnes of liquid waste or co-products is generated by the dairy sector across the globe. These waste streams are nutrient-rich and currently underutilised which gives scope to transform them through microbial fermentation to produce economically valuable products and reduce their negative environmental impact. Such an approach can contribute to the circular bioeconomy by making food production systems more sustainable.
In this study, whey from acid casein hydrolysis (acid whey) and salty whey from Cheddar cheese manufacture were evaluated as feedstocks for production of lactic acid. A total of 466 lactic acid bacteria strains were screened on differential agar for homofermentative production of lactate, which was observed in 263 strains. HPLC quantification revealed a lactate yield of > 18 g/L for 40 of these strains in MRS, with the highest yield (26.48 g/L) observed for Lacticaseibacillus paracasei DPC6583. Eleven high-lactate producing strains grew well (OD600 > 1) in salty whey but lactate yields were substantially lower in salty whey (7.29 g/L) compared to MRS (24.44 g/L) in a controlled batch fermentation. Evaluation of acid whey suggests it is better substrate for growth than salty whey. Higher lactate yield was observed for some strains, such as L. paracasei DPC 2021, with a yield of 9.25 g/L lactate in an uncontrolled batch fermentation. LC-MS analysis of acid whey and salty whey fermentates has been conducted revealing other potential high-value end-products.
Harnessing the power of microorganisms is an approach that shows great potential for biotransformation of waste streams and co-products.