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Polyhydroxyalkanoates (Phas) production from volatile fatty acids (vfas) from organic wastes by pseudomonas oleovorans
University of Borås, Faculty of Textiles, Engineering and Business.
Göteborg Energi AB, Göteborg.
University of Borås, Faculty of Textiles, Engineering and Business.ORCID iD: 0000-0003-4887-2433
2021 (English)In: Fermentation, ISSN 2311-5637, Vol. 7, no 4, article id 287Article in journal (Refereed) Published
Sustainable development
According to the author(s), the content of this publication falls within the area of sustainable development.
Abstract [en]

This study aimed to investigate the production of polyhydroxyalkanoates (PHAs), a biodegradable polymer from organic wastes by Pseudomonas oleovorans. Volatile fatty acids (VFAs) from acidogenic fermentations of chicken manure (VFAs-CM) and potato peels (VFAs-PP), rich in organic matter majorly acetic (49.9%), butyric (15%) and propionic acids (11.1%) were utilized as substrates for microbial processes. During 72 h of cultivations, samples were withdrawn at intervals and analyzed for cell growth parameters, PHAs accumulation and polymeric properties. The highest biopolymer accumulation (0.39 g PHAs/g DCW) was achieved at 48 h of cultivation from medium containing VFAs-PP as the sole source of carbon. On characterization, the produced biopolymers were shown to be semi-crystalline of carbonyl C=O group. Additionally, thermogravimetric analysis (TGA) showed that the produced biopolymers demonstrated the capability to withstand thermal degradation above prescribed temperatures at which cross-linking isomerization reaction occurs, which is a vital property denoting the thermal stability of biopolymer. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.

Place, publisher, year, edition, pages
MDPI , 2021. Vol. 7, no 4, article id 287
Keywords [en]
Acidogenic fermentation, Polyhydroxyalkanoates, Pseudomonas oleovorans, Volatile fatty acids
National Category
Bioprocess Technology
Research subject
Resource Recovery
Identifiers
URN: urn:nbn:se:hb:diva-27135DOI: 10.3390/fermentation7040287ISI: 000737177300001Scopus ID: 2-s2.0-85121392147OAI: oai:DiVA.org:hb-27135DiVA, id: diva2:1624224
Available from: 2022-01-03 Created: 2022-01-03 Last updated: 2022-01-11Bibliographically approved

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Aremu, Mujidat OmolaraTaherzadeh, Mohammad J

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