Polyhydroxyalkanoates production from food waste using Lactobacillus casei

Background: Food waste significantly impacts global economic and environmental systems and poses health risks. Addressing both the accumulation of waste and the demand for eco-friendly products, this study investigated the production of polyhydroxyalkanoates (PHAs) from food waste, integrating sustainable waste management with biopolymer manufacturing. Methods: Lactobacillus casei was cultured in MRS broth supplemented with seven different carbonrich food wastes, including whey, grape peel, and orange rind. The cultures were incubated at ۳۷°C, with growth and biomass monitored over ۴۸ hours. PHAs were extracted using sodium hypochloritechloroform dispersion and chloroform methods, followed by quantitative analysis and Fourier Transform Infrared Spectroscopy (FTIR). Results: The highest PHA yield was observed from grape peel, generating ۱.۲۱ and ۰.۹۸ mg/L with sodium hypochlorite-chloroform and chloroform methods, respectively. Orange rind also produced significant yields. FTIR analysis confirmed the presence of essential functional groups, verifying the molecular integrity of the PHAs and their suitability for bioplastic applications. Conclusion: The study demonstrates the efficacy of using L. casei to convert food waste into PHAs, varying by substrate. This approach not only provides a method to reduce food waste but also produces biodegradable plastics, contributing to a circular economy. Further optimization of substrate conditions could enhance PHA yields, increasing the economic and environmental benefits of this technology.

کلیدواژه ها:

Lactobacillus casei ، Food loss and waste ، Fourier transform infrared ، Polyhydroxyalkanoates ، Circular economy