Mixotrophic microalgal mixed cultures for cheese whey valorization
M. P. Giulianetti de Almeida, C. Mondini, G. Bruant, J. Tremblay, G. Mockaitis, D. G. Weissbrodt
This study explores using acetate from cheese whey fermentation to support microalgal growth in mixotrophic conditions, showing acetate's effectiveness as a carbon source and the benefits of coupling fermentation with microalgae cultivation.
bioRxiv · Oct 24, 2023 · PreprintMicrobiology