Two-Stage Polyhydroxyalkanoates (PHA) Production from Cheese Whey Using <i>Acetobacter pasteurianus</i> C1 and <i>Bacillus</i> sp. CYR1

Cheese whey (CW) can be an excellent carbon source for polyhydroxyalkanoates (PHA)-producing bacteria. Most studies have used CW, which contains high amounts of lactose, however, there are no reports using raw CW, which has a relatively low amount of lactose. Therefore, in the present study, PHA pro...

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Autores principales:	Young-Cheol Chang, Motakatla Venkateswar Reddy, Kazuma Imura, Rui Onodera, Natsumi Kamada, Yuki Sano
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	cheese whey acetic acid <i>Acetobacter pasteurianus</i> C1 <i>Bacillus</i> sp. CYR-1 PHA PHB Technology T Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/279939e5ac96459694667548fdad60a1
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spelling	oai:doaj.org-article:279939e5ac96459694667548fdad60a12021-11-25T16:46:24ZTwo-Stage Polyhydroxyalkanoates (PHA) Production from Cheese Whey Using <i>Acetobacter pasteurianus</i> C1 and <i>Bacillus</i> sp. CYR110.3390/bioengineering81101572306-5354https://doaj.org/article/279939e5ac96459694667548fdad60a12021-10-01T00:00:00Zhttps://www.mdpi.com/2306-5354/8/11/157https://doaj.org/toc/2306-5354Cheese whey (CW) can be an excellent carbon source for polyhydroxyalkanoates (PHA)-producing bacteria. Most studies have used CW, which contains high amounts of lactose, however, there are no reports using raw CW, which has a relatively low amount of lactose. Therefore, in the present study, PHA production was evaluated in a two-stage process using the CW that contains low amounts of lactose. In first stage, the carbon source existing in CW was converted into acetic acid using the bacteria, <i>Acetobacter pasteurianus</i> C1, which was isolated from food waste. In the second stage, acetic acid produced in the first stage was converted into PHA using the bacteria, <i>Bacillus</i> sp. CYR-1. Under the condition of without the pretreatment of CW, acetic acid produced from CW was diluted at different folds and used for the production of PHA. Strain CYR-1 incubated with 10-fold diluted CW containing 5.7 g/L of acetic acid showed the higher PHA production (240.6 mg/L), whereas strain CYR-1 incubated with four-fold diluted CW containing 12.3 g/L of acetic acid showed 126 mg/L of PHA. After removing the excess protein present in CW, PHA production was further enhanced by 3.26 times (411 mg/L) at a four-fold dilution containing 11.3 g/L of acetic acid. Based on Fourier transform infrared spectroscopy (FT-IR), and <sup>1</sup>H and <sup>13</sup>C nuclear magnetic resonance (NMR) analyses, it was confirmed that the PHA produced from the two-stage process is poly-β-hydroxybutyrate (PHB). All bands appearing in the FT-IR spectrum and the chemical shifts of NMR nearly matched with those of standard PHB. Based on these studies, we concluded that a two-stage process using <i>Acetobacter pasteurianus</i> C1 and <i>Bacillus</i> sp. CYR-1 would be applicable for the production of PHB using CW containing a low amount of lactose.Young-Cheol ChangMotakatla Venkateswar ReddyKazuma ImuraRui OnoderaNatsumi KamadaYuki SanoMDPI AGarticlecheese wheyacetic acid<i>Acetobacter pasteurianus</i> C1<i>Bacillus</i> sp. CYR-1PHAPHBTechnologyTBiology (General)QH301-705.5ENBioengineering, Vol 8, Iss 157, p 157 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	cheese whey acetic acid <i>Acetobacter pasteurianus</i> C1 <i>Bacillus</i> sp. CYR-1 PHA PHB Technology T Biology (General) QH301-705.5
spellingShingle	cheese whey acetic acid <i>Acetobacter pasteurianus</i> C1 <i>Bacillus</i> sp. CYR-1 PHA PHB Technology T Biology (General) QH301-705.5 Young-Cheol Chang Motakatla Venkateswar Reddy Kazuma Imura Rui Onodera Natsumi Kamada Yuki Sano Two-Stage Polyhydroxyalkanoates (PHA) Production from Cheese Whey Using <i>Acetobacter pasteurianus</i> C1 and <i>Bacillus</i> sp. CYR1
description	Cheese whey (CW) can be an excellent carbon source for polyhydroxyalkanoates (PHA)-producing bacteria. Most studies have used CW, which contains high amounts of lactose, however, there are no reports using raw CW, which has a relatively low amount of lactose. Therefore, in the present study, PHA production was evaluated in a two-stage process using the CW that contains low amounts of lactose. In first stage, the carbon source existing in CW was converted into acetic acid using the bacteria, <i>Acetobacter pasteurianus</i> C1, which was isolated from food waste. In the second stage, acetic acid produced in the first stage was converted into PHA using the bacteria, <i>Bacillus</i> sp. CYR-1. Under the condition of without the pretreatment of CW, acetic acid produced from CW was diluted at different folds and used for the production of PHA. Strain CYR-1 incubated with 10-fold diluted CW containing 5.7 g/L of acetic acid showed the higher PHA production (240.6 mg/L), whereas strain CYR-1 incubated with four-fold diluted CW containing 12.3 g/L of acetic acid showed 126 mg/L of PHA. After removing the excess protein present in CW, PHA production was further enhanced by 3.26 times (411 mg/L) at a four-fold dilution containing 11.3 g/L of acetic acid. Based on Fourier transform infrared spectroscopy (FT-IR), and <sup>1</sup>H and <sup>13</sup>C nuclear magnetic resonance (NMR) analyses, it was confirmed that the PHA produced from the two-stage process is poly-β-hydroxybutyrate (PHB). All bands appearing in the FT-IR spectrum and the chemical shifts of NMR nearly matched with those of standard PHB. Based on these studies, we concluded that a two-stage process using <i>Acetobacter pasteurianus</i> C1 and <i>Bacillus</i> sp. CYR-1 would be applicable for the production of PHB using CW containing a low amount of lactose.
format	article
author	Young-Cheol Chang Motakatla Venkateswar Reddy Kazuma Imura Rui Onodera Natsumi Kamada Yuki Sano
author_facet	Young-Cheol Chang Motakatla Venkateswar Reddy Kazuma Imura Rui Onodera Natsumi Kamada Yuki Sano
author_sort	Young-Cheol Chang
title	Two-Stage Polyhydroxyalkanoates (PHA) Production from Cheese Whey Using <i>Acetobacter pasteurianus</i> C1 and <i>Bacillus</i> sp. CYR1
title_short	Two-Stage Polyhydroxyalkanoates (PHA) Production from Cheese Whey Using <i>Acetobacter pasteurianus</i> C1 and <i>Bacillus</i> sp. CYR1
title_full	Two-Stage Polyhydroxyalkanoates (PHA) Production from Cheese Whey Using <i>Acetobacter pasteurianus</i> C1 and <i>Bacillus</i> sp. CYR1
title_fullStr	Two-Stage Polyhydroxyalkanoates (PHA) Production from Cheese Whey Using <i>Acetobacter pasteurianus</i> C1 and <i>Bacillus</i> sp. CYR1
title_full_unstemmed	Two-Stage Polyhydroxyalkanoates (PHA) Production from Cheese Whey Using <i>Acetobacter pasteurianus</i> C1 and <i>Bacillus</i> sp. CYR1
title_sort	two-stage polyhydroxyalkanoates (pha) production from cheese whey using <i>acetobacter pasteurianus</i> c1 and <i>bacillus</i> sp. cyr1
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/279939e5ac96459694667548fdad60a1
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Two-Stage Polyhydroxyalkanoates (PHA) Production from Cheese Whey Using <i>Acetobacter pasteurianus</i> C1 and <i>Bacillus</i> sp. CYR1

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