Date: Monday, 26 April 2021
Time: 17:30 - 18:30 CEST
Session code IAV.7
Sustainable Resources for Bio-Based Industrial Processing
Goat and Sheep Cheese Whey by Products Can Be Used for the Production of Recombinant Proteins from Escherichia Coli
Short Introductive summary
Cheese Whey (CW) is one of the major dairy by products. The global production of cheese whey was 180 million in 2011 with an annual growth of 2 % approximately and 70 % of CW production US and Europe (Baldasso et al., 2011; ADPI 2009; Kaminarides et al, .2013). Nowadays, CW is a major environmental problem because of its high COD/BOD ratio. Its disposal to the environment can lead to excessive oxygen consumption and eutrophication. Furthermore approximately 47 % of the 120 million tons of whey produced world-wide every year it is untreated prior to disposal in the environment (Ryan and Walsh., 2016). CW consists mainly by water and nutrients such as soluble proteins, lactose, lipids, mineral salts, and vitamins that could turn to valuable resources instead of environmental pollutants. In the last two decades there is much effort to develop different products from CW. We determined nutritional values from goat and cheese CW and developed a protocol for clearing the turbidity of CW. The resulting medium was used successfully to overexpress recombinant proteins in Escherichia coli.
University of Patras, Chemistry Dpt.
Biology (1987, University of Athens, Greece), MSc in Clinical Biochemistry (1988, U. of Newcastle-upon-Tyne, UK), PhD Biochemistry (U. of Sussex, UK). 1994-2003 full time and up to to 2010 part time: Karolinska Institutet, Sweden (Assoc. Prof. in 2003). 2011 Assistant Prof. at U. of Patras, Greece.
Biographies and Short introductive summaries are supplied directly by presenters and are published here unedited
K. N. Fotopoulou, University of Patras, Rion, GREECE
Session reference: IAV.7.14