Fate of β-hexachlorocyclohexane in the mixed microbial cultures (MMCs) three-stage polyhydroxyalkanoates (PHA) production process from cheese whey

Bioresource Technology

Volumn 192, Issue , 2015, Pages 304-311

  Valentino, Francesco ^a   Riccardi, Carmela ^b   Campanari, Sabrina ^a   Pomata, Donatella ^b   Majone, Mauro ^a  

^a SAPIENZA UNIVERSITY OF ROME   (Italy)

^b DEPARTMENT OF OCCUPATIONAL AND ENVIRONMENTAL MEDICINE   (Italy)

Author keywords

Cheese whey; Decontamination efficiency; Hexachlorocyclohexane; Mixed microbial cultures; Polyhydroxyalkanoates

Indexed keywords

FERMENTATION;

ACIDOGENIC FERMENTATION; ANAEROBIC BIOMASS; CHEESE WHEY; HEXACHLOROCYCLOHEXANES; MIXED MICROBIAL CULTURE; PHA PRODUCTION; POLYHYDROXYALKANOATES; PRODUCTION PROCESS;

PURIFICATION;

ACETIC ACID; BETA HEXACHLOROCYCLOHEXANE; BUTYRIC ACID; MONOMER; POLYHYDROXYALKANOIC ACID; PROPIONIC ACID; ACID; BETA-HEXACHLOROCYCLOHEXANE; LINDANE; WHEY PROTEIN;

ANOXIC CONDITIONS; BIOMASS; FERMENTATION; MICROBIAL ACTIVITY; MILK; ORGANOCHLORINE; POLYMER; PURIFICATION;

ARTICLE; BATCH FERMENTATION; BIOMASS; CENTRIFUGATION; CHEESE; CONTROLLED STUDY; DEGRADATION; DOWNSTREAM PROCESSING; EXTRACTION; FREEZE DRYING; MICROBIAL ACTIVITY; MICROBIOLOGICAL EXAMINATION; MIXED MICROBIAL CULTURE; NONHUMAN; PRECIPITATION; PRIORITY JOURNAL; PURIFICATION; WHEY; BIOREACTOR; FERMENTATION; METABOLISM; MICROBIOLOGY; PHYSIOLOGY;

ACIDS; BIOMASS; BIOREACTORS; CHEESE; FERMENTATION; LINDANE; POLYHYDROXYALKANOATES; WHEY; WHEY PROTEINS;

EID: 84930676491     PISSN: 09608524     EISSN: 18732976     Source Type: Journal    
DOI: 10.1016/j.biortech.2015.05.083     Document Type: Article

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