Comparative evaluation between Taguchi method and response surface method for optimization of electrocoagulation process in the context of treatment of dairy industry wastewater

The presence of a large amount of organic and inorganic pollutants in dairy effluent is a substantial environmental issue. This study investigated electrocoagulation (EC) as a potential treatment method for dairy wastewater under different operating conditions, such as applied voltage (5-25 V), electrolysis time (30-90 min), and inter-electrode distance (1-2 cm) by using aluminum electrodes. This study focuses on achieving the maximum removal of BOD, COD, and nitrate in dairy effluents with the aforementioned operating conditions. The process was optimized using the response surface methodology (RSM) and Taguchi method. RSM method optimized the electrocoagulation operating conditions such as the voltage at 23.75 V, time of 90 min, and inter-electrode distance at 1.07 cm. This optimization achieved the maximum removal percentage of BOD, COD, and nitrate at 79.06%, 84.35%, and 79.64%, respectively, in dairy effluent. Taguchi method optimized the electrocoagulation parameters such as the voltage at 25 V, time duration of 90 min, and inter-electrode distance of 1.00 cm, showcasing improved removal percentages of BOD, COD, and nitrate as 90.54%, 89.28%, and 82.74% respectively. The current study attempts to understand the optimization efficiencies between Taguchi method and response surface method for diary wastewater treatment.

Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives-A comprehensive review

Industrial waste management is critical to maintaining environmental sustainability. The dairy industry (DI), as one of the major consumers of freshwater, generates substantial whey dairy effluent, which is notably rich in organic matter and thus a significant pollutant. The effluent represents environmental risks due to its high biological and chemical oxygen demands. Today, stringent government regulations, environmental laws, and heightened consumer health awareness are compelling industries to responsibly manage and reuse whey waste. Therefore, this study investigates sustainable solutions for efficiently utilizing DI waste. Employing a systematic review approach, the research reveals that innovative technologies enable the creation of renewable, high-quality, value-added food products from dairy byproducts. These innovations offer promising sustainable waste management strategies for the dairy sector, aligning with economic interests. The main objectives of the study deal with, (a) assessing the environmental impact of dairy sector waste, (b) exploring the multifaceted nutritional and health benefits inherent in cheese whey, and (c) investigating diverse biotechnological approaches to fashion value-added, eco-friendly dairy whey-based products for potential integration into various food products, and thus fostering economic sustainability. Finally, the implications of this work span theoretical considerations, practical applications, and outline future research pathways crucial for advancing the sustainable management of dairy waste.

Fermentation of Plant-Based Feeds with Lactobacillus acidophilus Improves the Survival and Intestinal Health of Juvenile Nile Tilapia (Oreochromis niloticus) Reared in a Biofloc System

This study evaluated the effect of fermentation with Lactobacillus acidophilus on the biochemical and nutritional compositions of a plant-based diet and its effects on the productive performance and intestinal health of juvenile Nile tilapia (Oreochromis niloticus) reared in a biofloc technology (BFT) system. The in vitro kinetics of feed fermentation were studied to determine the L. acidophilus growth and acidification curve through counting the colony-forming units (CFUs) mL-1 and measuring the pH. Physicochemical and bromatological analyses of the feed were also performed. Based on the microbial growth kinetics results, vegetable-based Nile tilapia feeds fermented for 6 (FPB6) and 18 (FPB18) h were evaluated for 60 days. Fermented diets were compared with a positive control diet containing fishmeal (CFM) and a negative control diet without animal protein (CPB). Fermentation with L. acidophilus increased lactic acid bacteria (LAB) count and the soluble protein concentration of the plant-based feed, as well as decreasing the pH (p < 0.05). FPB treatments improved fish survival compared with CPB (p < 0.05). Fermentation increased feed intake but worsened feed efficiency (p < 0.05). The use of fermented feeds increased the LAB count and reduced pathogenic bacteria both in the BFT system's water and in the animals' intestines (p < 0.05). Fermented plant-based feeds showed greater villi (FPB6; FPB18) and higher goblet cell (FPB6) counts relative to the non-fermented plant-based feed, which may indicate improved intestinal health. The results obtained in this study are promising and show the sustainable potential of using fermented plant-based feeds in fish feeding rather than animal protein and, in particular, fishmeal.

Utilization of industrial waste - Liquid cheese whey for the batch fermentation of lovastatin using Fusarium nectrioides (MH173849) an endophytic fungus: Screening, production and characterization

In this current research, a novel way of utilizing the plant weed and dairy industrial waste for the cost-effective production of Lovastatin by the novel fungus Fusarium nectrioides (MH173849) under controlled conditions was reported for the first time with scientific evidence. A total of 25 endophytic fungi were isolated from the 90 tissue fragments of Euphorbia hirta (L) and identified based on morphological and microscopical characteristics. All the fungal isolates were screened for Lovastatin production using Neurospora crassa bioassay. Among the 25 fungal isolates, Fusarium sp2, Nigrospora sphaerica, and Fusarium sp 4 showed maximum zone of inhibition and they were further verified by Thin Layer Chromatography. Since the R_f values of Fusarium sp 4 and standard Lovastatin were the same, further characterization was preceded only with Fusarium sp 4. An evolutionary relationship of two positive isolates, Fusarium sp 2 and Fusarium sp 4 was studied with other Lovastatin-producing fungi. Gene sequencing and BLAST revealed that a novel fungus, Fusarium sp 4 was found to be Fusarium nectrioides (MH173849) and it was further used for batch fermentation of Lovastatin in the modified media using liquid cheese whey under controlled conditions, which enhanced the productivity up to 43.40 μg/mL with the minimum purification steps. LC-MS-MS and NMR studies confirmed the production of Lovastatin by F. nectrioides (MH173849) due to the presence of Pyran molecule hydrogen, Hydrogen fusing two molecules as intermediate with triplet signal groups, methylbutanoic acid, and hexahydro naphthalene. Therefore, this fungus may be utilized by industries for the cost-effective production of Lovastatin.

Finding of novel lactate utilizing Bacillus sp. YHY22 and its evaluation for polyhydroxybutyrate (PHB) production

Polyhydroxyalkanoates (PHAs) and their derivatives are biopolymers that have the potential of replacing petroleum-based plastics and can be produced and degraded via bacterial metabolism. However, there are only a few studies on polyhydroxybutyrate (PHB) production using lactate, one of the major waste organic acids that could be implemented in the production of polylactic acid (PLA). Herein, we screened and characterized the PHA-producing microbial strains isolated from saltern soil from Docho Island (South Korea). Among the 24 identified microorganisms that can use lactate as a carbon source, Bacillus sp. YHY22, a newly reported strain, produced the highest amount of PHB: 4.05 g/L with 6.25 g/L dry cell weight, which is 64.7% PHB content under optimal production conditions. Bacillus sp. YHY22 could form the poly(3-hydroxybutyrate-co-3-hydroxyvalerate) copolymer with propionate addition. Moreover, Bacillus sp. YHY22 produced PHB in non-sterilized 2% lactate and 8% NaCl marine broth culture medium, suggesting that its production can occur in high salinity media without additional sterilization steps, rendering fermentation cost- and time-efficient.

Valorization of dairy waste and by-products through microbial bioprocesses

Waste is an inherent and unavoidable part of any process which can be attributed to various factors such as process inefficiencies, usability of resources and discarding of not so useful parts of the feedstock. Dairy is a burgeoning industry following the global population growth, resulting in generation of waste such as wastewater (from cleaning, processing, and maintenance), whey and sludge. These components are rich in nutrients, organic and inorganic materials. Additionally, the presence of alkaline and acidic detergents along with sterilizing agents in dairy waste makes it an environmental hazard. Thus, sustainable valorization of dairy waste requires utilization of biological methods such as microbial treatment. This review brings forward the current developments in utilization and valorization of dairy waste through microbes. Aerobic and anaerobic treatment of dairy waste using microbes can be a sustainable and green method to generate biofertilizers, biofuels, power, and other biobased products.

Process design and techno-economic analysis of 2'-fucosyllactose enriched distiller's dried grains with solubles production in dry grind ethanol process using genetically engineered Saccharomyces cerevisiae

2'-fucosyllactose (2'-FL) has been linked positively with piglet gut health. Genetically engineered Saccharomyces cerevisiae strains producing 2'-FL can be used in the dry grind process to enrich Distiller's dried grains with solubles (DDGS) with 2'-FL and supplement swine diets with 2'-FL. The objectives of our study were to modify dry grind ethanol process for 2'-FL enriched DDGS production and evaluate the techno-economic feasibility of the process. Concentrations of 19.8 g 2'-FL/kg dry DDGS were achieved in the dry grind process using engineered strain without negatively affecting the ethanol yield. Process models for conventional and modified dry grind processes producing 2'-FL enriched DDGS (1150 MT corn/day capacity) were developed using SuperPro Designer. Capital and ethanol production costs for modified dry grind processes were higher than the conventional process. The internal rate of return for the modified processes was higher than the conventional process for $300/MT 2'-FL enriched DDGS selling price.

Microwave Radiation Influence on Dairy Waste Anaerobic Digestion in a Multi-Section Hybrid Anaerobic Reactor (M-SHAR)

Whey is a primary by-product of dairy plants, and one that is often difficult to manage. As whey processing units are costly and complicated, only 15–20% of whey is recycled for use in the food industry. The difficulties in managing waste whey are particularly pronounced for small, local dairy plants. One possible solution to this problem is to use advanced and efficient digesters. The aim of this study was to present an innovative multi-section hybrid anaerobic bioreactor (M-SHAR) design and to identify how microwave radiation heating (MRH) affects methane fermentation of liquid dairy waste (LDW) primarily composed of acid whey. The MRH reactor was found to perform better in terms of COD removal and biogas production compared with the convection-heated reactor. The heating method had a significant differentiating effect at higher organic load rates (OLRs). With OLRs ranging from 15 to 25 kgCOD∙m−3∙d−1, the M-SHAR with MRH ensured a 5% higher COD removal efficiency and 12–20% higher biogas yields.

Cereal processing waste, an environmental impact and value addition perspectives: A comprehensive treatise

This review is to describe various methods used for the treatment of cereal processing wastes and their efficiency to reduce environmental issues. Physico-chemical and biological methods have great potential for the treatment of cereal industrial waste. These methods can be used alone or in combination with effective treatment. Physico-chemical treatments are mostly employed for the pretreatment of cereal processing wastes that helps in reduced sludge formation during biological treatments. Biological treatments are mostly used owing to their high efficiency in removing pollutants, and less expensive than physico-chemical treatments. However, these treatments consume more time as compared to physico-chemical treatments. These treatments also proved to be efficient for a high rate of cereal waste conversion into value-added products. Thus, cereal industrial waste can result in value-added products such as biohydrogen, bioethanol, butanol, biogas and biocoal as biofuels, industrial valued enzymes, biomass, biofertilizer, proteins, organic acids, polysaccharides and few others.

Yeast-driven whey biorefining to produce value-added aroma, flavor, and antioxidant compounds: technologies, challenges, and alternatives

Whey is a liquid residue generated during the production of cheese and yogurt. It has a pH between 3.9 and 5.6, and a high chemical oxygen demand (COD), from 60 to 80 g/L. Whey contains lactose, proteins, and minerals. Globally, approximately 50% of the whey generated is untreated and is released directly into the environment, which represents an environmental risk. To overcome whey management problems, conventional thermo-physical valorization treatments have been explored, which are complex, costly and energy-intensive. As an alternative, whey fermentation processes employing bacteria, fungi and yeast are economical and promising methods. Among them, yeast fermentation creates value-added products such as antimicrobials, biofuels, aromas, flavors, and antioxidants with no need for previous conditioning of the whey, such as hydrolysis of the lactose, prior to whey biorefining. The biorefining concept applied to whey is discussed using chemical and biological transformation pathways, showing their pluses and minuses, such as technical drawbacks. The main challenges and solutions for the production of fusel alcohols, specifically for 2-phenylethanol, are also discussed in this review.

Development of low-cost formulations of plant growth-promoting bacteria to be used as inoculants in beneficial agricultural technologies

Phosphorus is one of the main macronutrients for plant development. Despite its large deposits in soils, it is scarcely available for plants. Phosphate-solubilizing bacteria, belonging to the group of plant growth-promoting rhizobacteria (PGPR), are capable of mobilizing deposits of insoluble phosphates in the soil. The use of PGPR as inoculants provides an environmentally sustainable approach to increase crop production. The effectiveness of inoculants depends on their proper production, formulation and storage in order to ensure the application of the required number of viable microbial cells. In order to develop inexpensive technology, low-cost compounds for biomass production and protection should be used. After the biomass production process, the product should be formulated in a liquid or a solid form, taking into account required storage time, use of protectors/carriers, storage conditions (temperature, humidity, etc.), ease of application and maintenance of beneficial effects on crops. Careful determination of these optimal conditions would ensure a low-cost efficient inoculant that would promote the growth and yield of various crops.

Use of whey as a culture medium for Bacillus clausii for the production of protein hydrolysates with antimicrobial and antioxidant activity

The use of whey as a natural culture medium to produce hydrolysates with antimicrobial from Bacillus clausii is the objective of this research. The fermentation process was carried out at 25 ℃ for five days, where proteolytic activity, soluble peptides quantification, and antimicrobial activity using the disc diffusion method were determined every day. The fermented whey reached values ​​of proteolytic activity between 90 and 260 U ml^-1 and a production of soluble peptides between 100 and 2070 µg ml^-1. The maximum values ​​were reached after three days of fermentation to all determinations. In addition, the inhibition zone of fermented whey against Salmonella Typhimurium, Escherichia coli, Shigella flexneri, Staphylococcus aureus, Listeria monocytogenes, and Enterococcus faecalis strains were 13.7, 13.2, 14.4, 14.6, 9.8, 15.7 mm, respectively. The hydrolysates inhibited the 2, 2'-azinobis (3-ethylbenzothiazoline- 6-sulfonic acid) (ABTS) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radicals by 85 and 80%, respectively. The whey was used to allow the growth of B. clausii and to generate peptides with antioxidant and antimicrobial activity through the hydrolysis of proteins present in the natural culture medium. This process could be used for the development of new dairy products added with probiotics.