Table 2.
Kinetic parameters during growth and PHA production byH. mediterraneiusing pre-treated (at pH 2.0 with 5.0 g activated carbon /100 ml raw vinasse) vinasse compared with those obtained previously by cultivatingH. mediterraneiin whey lactose
| Cultivation | PHA (g/l) | PHA/CDW (%) | μmax(1/h) | qp(mg/g h) | YP/S | Volumetric productivity (g/l h) |
|---|---|---|---|---|---|---|
| 25% pre-treated vinasse |
19.7 |
70 |
0.13 |
7.3 |
0.87 |
0.21 |
| 50% pre-treated vinasse |
17.4 |
66 |
0.12 |
6.9 |
0.52 |
0.18 |
| Whey lactose (Koller et al. [2008]) |
12.2 |
73 |
0.10 |
150* |
0.29** |
0.09 |
| Whey lactose (Koller et al. [2007]) | 5.5 | 50 | 0.11 | 9.1 | 0.33** | 0.05 |
Time of growth using pre-treated vinasse was 96 h. Notations - μmax: maximum specific growth rate of H. mediterranei, qp: specific production rate of PHA, YP/S: yield coefficient of PHA based on total carbohydrate in 25% pre-treated vinasse (22637 mg/L) and in 50% pre-treated vinasse (32935 mg/L). * Maximum value; ** in terms of whey sugars.