Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5478429 | Algal Research | 2017 | 5 Pages |
Abstract
The objective of this work is to explore a new phycoremediation strategy to convert a dairy by-product into microalgal biomass. A culture strategy involving two different green microalgae species was used to remove lactose from cheese whey permeate. First a co-cultivation experiment involving Scenedesmus obliquus and Chlorella protothecoides showed better utilization of the different sugars (lactose, glucose and galactose) than homogeneous S. obliquus cultures. In a second experiment, sequential cultivation of the two microalgal species allowed to convert 62% of the total lactose into 6.8 ± 0.2 g Lâ 1 and 6.2 ± 0.4 g Lâ 1S. obliquus and C. protothecoides cultures respectively, for a “lactose-to-biomass” yield (Yx/s) of 0.45. This type of beneficial interaction between two different microbial species represents a simple and sustainable way to improve and diversify the possibilities in the field of industrial microbiology.
Related Topics
Physical Sciences and Engineering
Energy
Renewable Energy, Sustainability and the Environment
Authors
Jean-Michel Girard, Réjean Tremblay, Nathalie Faucheux, Michèle Heitz, Jean-Sébastien Deschênes,