Suchergebnisse

The biomass productivity and nutrient composition of microalgae, such as Chlorella vulgaris, depend on the cultivation process and the nutrient content of growth media. Thus, in this study aimed to investigate the biomass productivity of C. vulgaris cultivated in fish and dairy cattle wastewaters. Thirty wastewater samples (2.5 L) were collected from system of production. Microalgae were cultivated in Erlenmeyer flasks containing 10 mL of microalgae and 1,790 mL of wastewater under constant light of 5,000 lux for 16 days at 25 ± 2.0 °C. Wastewater samples differed in composition. Biomass productivity was 47 % higher (P<0.0001) in dairy cattle than in fish wastewater, reaching 67.61 g m?3 day?1 (dry matter basis, DM) when compared by Student's t-test (P<0.05). Cultivation media also had an effect on biomass chemical composition. The C. vulgaris grown in dairy cattle wastewater was higher in crude protein and ash contents (359.6 g kg?1 DM and 230.4 g kg?1 DM, respectively), whereas microalgae grown in fish wastewater had higher nitrogen-free extract content (347.8 g kg?1 DM). Crude fat content did not vary greatly (mean of 313.15 g kg?1 DM). The pH (8.0 – 8.7) and ammonia concentration (0.07 to 0.4 mg L?1) in fish wastewater was stable throughout the 16-day experimental period. In dairy wastewater, pH increased up (6.3 to 8.9) to the fourth day and remained constant thereafter, and ammonia concentration increased up (24.3 to 28.7 mg L?1) to the eighth day and then it declined (2.1 mg L?1). The C. vulgaris was successfully grown in both wastewaters, but productivity was higher in dairy cattle wastewater.

O soro de queijo é a porção líquida proveniente da produção de queijoresultante da coagulação ácida ou enzimática das caseínas do leite. Cerca de 40% do soro de queijo produzido no Brasil, é descartado de forma inadequada, apenas 15% dos laticínios no país utilizam toda matéria prima para elaborar novos produtos.Aproximadamente 75% da população mundial apresenta algum tipo de intolerância à lactose que se deve à inatividade ou baixa atividade da enzima intestinal β-galactosidase. A β-galactosidase é uma proteína popularmente conhecida como lactase, classifica-se como uma hidrolase com potencial de hidrolisar a lactose (dissacarídeo), em glicose e galactose (monossacarídeo). É uma enzima de grande importância para a indústria de alimentos, no setor de laticínios e derivados. O objetivo do presente estudo visa fazer um levantamento sobre o potencial biotecnológico de microalga para a produção de compostos bioativos, como por exemplo, a enzima β-galactosidase.

Palavras-chave: Biotecnologia. Enzima. Fermentação. Microalgas.

Abstract
Cheese whey is a proven liquid portion of the production of acidic or enzymatic coagulation of milk caseins. Approximately 40% of the content of cheese produced in Brazil is discarded inappropriately, only 15% of dairy products in the country use all raw materials to make new products. Approximately 75% of the world population has some type of lactose intolerance that should be due to inactivity or low activity of the intestinal β-galactosidase enzyme. Β-galactosidase is a protein popularly known as lactase, classified as a hydrolase with the potential to hydrolyze lactose (disaccharide), into glucose and galactose (monosaccharide). It is an enzyme of great importance for the food industry, no sector of dairy products and derivatives. The objective of the present study is to carry out a survey on the biotechnological potential of microalgae for the production of bioactive compounds, such as an β-galactosidase enzyme.

Keywords: Biotechnology. Enzyme. Fermentation. Microalgae.