Formulation of New Media from Dairy and Brewery Wastes for a Sustainable Production of DHA-Rich Oil by Aurantiochytrium mangrovei

Marine Drugs

Marco Baselice¹  Angela Sorrentino¹  Antonio L. Langellotti¹  Maria Oliviero¹  Beatriz Martín-García²  Vito Verardo²  Raffaele Sacchi³  Giovanni L. Russo³  Prospero Di Pierro³  Paolo Masi³ 

[1] CAISIAL Center, University of Naples Federico II, Via Università 133, 80055 Portici, Italy;Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain;Unit of Food Science and Technology, Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy;

关键词: microalgae;    food waste;    PUFA;    DHA;    bioconversion;    sustainability;   

DOI  :  10.3390/md20010039

来源: DOAJ

【 摘 要 】

Mozzarella stretching water (MSW) is a dairy effluent generated from mozzarella cheese production that does not have a real use and is destined to disposal, causing environmental problems and representing a high disposal cost for dairy producers. Spent brewery yeast (SBY) is another promising food waste produced after brewery manufacturing that could be recycled in new biotechnological processes. Aurantiochytrium mangrovei is an aquatic protist known as producer of bioactive lipids such as omega 3 long chain polyunsaturated fatty acids (ω3 LC-PUFA), in particular docosahexaenoic acid (DHA). In this work MSW and SBY have been used to formulate new sustainable growth media for A. mangrovei cultivation and production of DHA in an attempt to valorize these effluents. MSW required an enzymatic hydrolysis to enhance the biomass production. The new media obtained from hydrolysed MSW was also optimized using response surface methodologies, obtaining 10.14 g L⁻¹ of biomass in optimized medium, with a DHA content of 1.21 g L⁻¹.

【 授权许可】

Unknown