Valorising pasta industry wastes by the scale up and integration of solid-state and liquid-submerged fermentations.

Pasta waste has previously been studied in a process to obtain lactic acid through a sequential hydrolysis and fermentation. The process was improved by using enzymes produced via solid-state fermentation of wheat bran in shake flasks. However, the scale-up of the solid-state fermentation is a complex task.

Production of lactic acid from pasta wastes using a biorefinery approach.

A total of 398 kt of pasta waste (PW), generated during the production process of pasta, were produced in 2021. Due to its chemical composition and practically zero cost, PW has already been studied as a raw material for the production of lactic acid (LA) through fermentations. The main objective of this article was to improve the economic viability of the process by replacing commercial enzymes, necessary for starch hydrolysis in PW, with raw enzymes also produced from wastes.

Effect of the organic loading rate on the PHA-storing microbiome in sequencing batch reactors operated with uncoupled carbon and nitrogen feeding.

Over the last years, in a search for sustainable and biodegradable alternatives to petrol-based plastics, biotechnological applications turned to the potentialities of mixed microbial cultures (MMC) for producing polyhydroxyalkanoates (PHAs). Under a feast and famine regime, an uncoupled carbon (C) and nitrogen (N)-feeding strategy may be adopted by dosing the C-source at the beginning of the feast and the N-source at the beginning of the famine in order to stimulate a PHA storage response and microbial growth. Even though this strategy has been already successfully applied for the PHA production, very few information is to date available regarding the MMC operating in these systems and the influence of Organic Loading Rate (OLR) on their selection and enrichment.