Valorization of Cheese Whey as a Feedstock for Production of Cyclosporin A by Tolypocladium inflatum

Hyeong Ryeol Kim, Kang Hyun Lee, Youngsang Chun, Soo Kweon Lee, Ju Hun Lee, Seung Wook Kim, Hah Young Yoo

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

Food waste-based biorefineries are considered an essential concept for the implementation of a sustainable circular economy. In this study, cheese whey powder (CWP), a dairy industry waste, was utilized to produce cyclosporin A (CsA). As it is difficult to valorize CWP because its components vary depending on the origin, a process for sugar conversion via acid hydrolysis was designed to obtain reproducible results using refined whey powder (WP) of a consistent quality. Acid hydrolysis was carried out using 2% (w/w) HCl and biomass loading of 50 g/L at 121 °C for 20 min. CWP hydrolysates were utilized to ferment Tolypocladium inflatum ATCC 34921. CsA production was found to be 51.3 mg/L at 12 days, a 1.4-fold increase compared to the control (commercial glucose, 36.3 mg/L). Our results showed that 100 g CWP can be converted to 81.8 mg of CsA. This finding demonstrated that CWP can be used as a sustainable feedstock for biorefineries.

Original languageEnglish
Article number670
JournalFermentation
Volume8
Issue number12
DOIs
Publication statusPublished - 2022 Dec

Bibliographical note

Publisher Copyright:
© 2022 by the authors.

Keywords

  • Cyclosporin A
  • acid hydrolysis
  • biorefinery
  • cheese whey
  • fermentation
  • food waste

ASJC Scopus subject areas

  • Food Science
  • Biochemistry, Genetics and Molecular Biology (miscellaneous)
  • Plant Science

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