Photofermentative production of poly-β-hydroxybutyrate (PHB) by purple non-sulfur bacteria using olive oil by-products.

ABSTRACT: This study evaluated the ability of six purple non-sulfur bacteria (PNSB) to convert olive oil by-products into poly-β-hydroxybutyrate (PHB). Strains were first independently cultivated in synthetic media with different carbon sources (acetic, lactic and malic acid) to assess their physiology and PHB production. Subsequently, their growth and PHB production using ingested pâté olive cake (IPOC) as a substrate were investigated. Transmission electron microscopy (TEM) observations were conducted on strains cultivated on IPOC to investigate their cell morphologies and inclusion bodies presence and size. Rhodopseudomonas palustris strains accumulated up to 6.8% w PHB/w cells with acetate and 0.86% w PHB/w cells with a daily productivity of 0.54 mg PHB L⁻¹ culture d⁻¹ on I

SUBMITTER: Mugnai G 

PROVIDER: S-EPMC11933499 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature