Scholarlink

<p>Here we investigated the potential of fungi to valorise cheese whey into added-value biomass while removing nutrients. Batch cultures of four species (<i>Geotrichum candidum</i>, <i>Penicillium corylophilum</i>, <i>Pleurotus ostreatus</i>, and <i>Penicillium restrictum</i>) were set up in non-supplemented cheese whey in aerated bioreactors. Biomass yields and nutrient removal efficiencies were calculated, and potential biomass uses were assessed through fungal-assisted microalgal (<i>Scenedesmus</i> sp.) harvesting tests and biomass composition analysis. The results demonstrated species-specific differences, with <i>P. corylophilum</i> achieving the highest biomass yield (16.9&#xa0;g DW L<sup>− 1</sup>) and the highest overall nutrient removal efficiencies (COD: 43%, TOC: 32%. TN: 54%, TP: 34%). <i>G. candidum</i> showed similarly high carbon removal efficiencies (COD: 43%, TOC: 34%). <i>G. candidum</i> and <i>Scenedesmus</i> sp. were rich in protein with balanced amino acid profiles, <i>P. corylophilum</i>’s fatty acid content and profile were suitable for biodiesel production, and <i>P. ostreatus</i> efficiently harvested Scenedesmus sp. (88% in 1&#xa0;h) adding to the potential of the biomass. These results show that, with species-specific optimisation, these fungal species have significant potential to convert whey into value-added biomass and high-value by-products, thereby promoting sustainable bioeconomy practices for small-scale dairy producers.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Fungal Cultivation in a Dairy Side Stream: Valorisation Potential of Whey into Added-Value Biomass and By-Products

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年7月8日

查看全文
  • D. Bansfield,
  • K. Spilling,
  • A. Mikola,
  • J. Piiparinen

摘要

Here we investigated the potential of fungi to valorise cheese whey into added-value biomass while removing nutrients. Batch cultures of four species (Geotrichum candidum, Penicillium corylophilum, Pleurotus ostreatus, and Penicillium restrictum) were set up in non-supplemented cheese whey in aerated bioreactors. Biomass yields and nutrient removal efficiencies were calculated, and potential biomass uses were assessed through fungal-assisted microalgal (Scenedesmus sp.) harvesting tests and biomass composition analysis. The results demonstrated species-specific differences, with P. corylophilum achieving the highest biomass yield (16.9 g DW L− 1) and the highest overall nutrient removal efficiencies (COD: 43%, TOC: 32%. TN: 54%, TP: 34%). G. candidum showed similarly high carbon removal efficiencies (COD: 43%, TOC: 34%). G. candidum and Scenedesmus sp. were rich in protein with balanced amino acid profiles, P. corylophilum’s fatty acid content and profile were suitable for biodiesel production, and P. ostreatus efficiently harvested Scenedesmus sp. (88% in 1 h) adding to the potential of the biomass. These results show that, with species-specific optimisation, these fungal species have significant potential to convert whey into value-added biomass and high-value by-products, thereby promoting sustainable bioeconomy practices for small-scale dairy producers.