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

Giovanni L. Russo  Antonio L. Langellotti  Vito Verardo  Beatriz Martín-García  Prospero Di Pierro  Angela Sorrentino  Marco Baselice  Maria Oliviero  Raffaele Sacchi  Paolo Masi 《Marine drugs》2022,20(1)

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.  相似文献