Polyhydroxyalkanoates from industrial cheese whey: Production and characterization of polymers with differing hydroxyvalerate content

The composition of polyhydroxyalkanoate (PHA) monomers affects the properties and final applications PHA polymers. This study focused on feasibility producing tailored differing in hydroxyvalerate (HV) content, through manipulation acidogenic fermented stream composition, characterization to determine best for melt processing. Cheese whey was used as a feedstock, changes organic loading rate during fermentation led production with an HV precursor content 9–33 wt%. In assays, 50 ± 11 (VSS basis) yield 0.76 0.14 gCODPHA.gCODFP-1 were obtained. Fermented supplementation precursors accumulation assays indicated without need selection new cultures. thermal found be controlled by approximately 30 wt% had lowest melting temperature. These results demonstrated robustness process at pilot scale, thus supporting full-scale production.