Room: ROOM BIANCA
Date: Monday, 05 June 2023
Time: 16:15 - 17:15 CEST
Session code 6AO.6
Production of high added-value biobased compounds
Scale-up and Operational Parameters Assessment of Selective VFA Production from Cheese Whey
Short Introductive summary
Cheese dairies in the Basque Country (northern Spain) account for a considerable proportion of the agro-industrial activity, producing 32 million L of cheese whey (CW) per year. Since lactose is the main component of CW, it has great potential as a substrate for bioprocesses such as fermentation or anaerobic digestion. The fermentation of CW can lead to the production of volatile fatty acids (VFA) that are used as building blocks in many sectors. The aim of this work is to selectively produce acetic and butyric acid from CW at the same time that optimizing the production conditions at laboratory and pilot scale. Lab-scale fermentation trials were conducted testing different pH and temperatures. Fermentation process was scaled up to a 10-L pilot plant, where it was operated in continuous mode and operational parameters (HRT and pH) influence were assessed. Moreover, the microbiological analyses showed a response to operating conditions, evolving from the initial inoculum to specialized bacteria. The results of this study show the potential of cheese whey as substrate for valorisation via fermentation and advance towards the optimization of VFA production.
EUBCE Student Awardee Presentation
Eric ROVIRA CAL
My name is Eric Rovira Cal and I am a biotechnologist with a master's degree in environmental engineering. I am currently doing my PhD about the development of technologies for the valorisation of agri-food residual streams and the matematical modelling of new biorefineries.
Biographies and Short introductive summaries are supplied directly by presenters and are published here unedited
L. Besga, CEIT, Donostia - San Sebastián, SPAIN
T. Fernández-Arévalo, CEIT, Donostia - San Sebastián, SPAIN
E. Aymerich, CEIT, Donostia - San Sebastián, SPAIN
Session reference: 6AO.6.1