Revalorization of ricotta whey through microalgae cultivation: a sustainable strategy for the production of protein-rich biomass

SACKS NATALIA AGUSTINA; VEZZOSI-ZOTO GINA; URBANI MELINA; CABRERA CECILIA; ZAPATA LUZ MARINA

FUTURE FOODS

El Sevier B.V.

Lugar: Netherlands; Año: 2024

2666-8335

This study evaluated the viability of ricotta whey (RW) as a culture medium for Chlorella vulgaris (CV). CV was grown in undiluted RW and 50% and 33% dilutions, comparing its performance with the synthetic medium BG11. The 33% dilution promoted the highest biomass accumulation, being the most efficient treatment, although CV also grew in undiluted RW, suggesting a better use of this by-product, providing economic and environmental benefits. Modified Gompertz and Logistic models were used to estimate kinetic parameters such as µmax, λ and G, characterizing the growth of the microalga. Protein analysis showed a content of 23.82±1.19% in undiluted RW, with no significant differences compared to BG11. In addition, protein quantification using the Lowry and Dumas methods did not present significant differences. The amino acid profile reflected a balanced composition of essential amino acids, highlighting isoleucine, threonine, valine and methionine. To maximize biomass production and improve both the quantity and quality of proteins, it is recommended to supplement ricotta whey with nitrogen, phosphorus and essential trace elements.