Valorization of prosecco wine lees for sustainable polyhydroxyalkanoates production by Cupriavidus necator DSM 545 and Hydrogenophaga pseudoflava DSM 1034.
Saved in:
| Title: | Valorization of prosecco wine lees for sustainable polyhydroxyalkanoates production by Cupriavidus necator DSM 545 and Hydrogenophaga pseudoflava DSM 1034. |
|---|---|
| Authors: | Caminiti, Viola1 (AUTHOR) viola.caminiti@phd.unipd.it, Gupte, Ameya Pankaj1 (AUTHOR) ameyapankaj.gupte@unipd.it, Favaro, Lorenzo1,2 (AUTHOR) lorenzo.favaro@unipd.it, Casella, Sergio1 (AUTHOR) sergio.casella@unipd.it, Basaglia, Marina1 (AUTHOR) marina.basaglia@unipd.it |
| Source: | New Biotechnology. Sep2025, Vol. 88, p73-82. 10p. |
| Subjects: | Prosecco, Circular economy, Sustainability, Wine industry, Biogas production |
| Abstract: | Nowadays, in the agricultural and agro-industrial sectors, there is increasing attention on the wine industry. The environmental impact of wine production, particularly in terms of residues generation, is a growing concern. Among generated residues, wine lees, rich in organic matter, phenols compounds, and with low pH, pose environmental challenges due to their disposal requirements. Despite their usage for biogas production and extraction of compounds, such as antioxidants, tartaric acid and ethanol, their potential in bioplastic production, specifically polyhydroxyalkanoates (PHAs), remains largely untapped. This study aims to evaluate the potential use of wine lees as a medium sustaining bacterial growth and PHAs accumulation. Specifically, Cupriavidus necator DSM 545 and Hydrogenophaga pseudoflava DSM 1034, were cultivated in the liquid phase of wine lees obtained from the Prosecco winemaking. On pure distilled wine lees, after mild feedstock pre-treatments, C. necator DSM 545 reached a CDW (cell dry weight) of 2.97 g/L and accumulated PHAs was 1.27 g/L, pair to 42.90 % of CDW. On the same substrate, CDW for H. pseudoflava DSM 1034 was 3.96 g/L and PHAs reached values of 1.60 g/L and 40.42 % CDW. These results obtained on wine lees are similar or even better than those achieved in the control growths of the two strains on pure glucose. This is the first approach for the utilization of wine lees for PHAs production, highlighting their potential use in the PHAs industry, and offering a sustainable alternative for both residues management and bioplastic production. [Display omitted] • Wine lees sustained the growth of Cupriavidus necator DSM 545 and Hydrogenophaga pseudoflava DSM 1034. • The only pretreatment of wine lees, required for bacterial growth, was distillation. • After 72 hours, CDW of C. necator DSM 545 and H. pseudoflava DSM 1034 were 2.97 and 3.96 g/L respectively. • C. necator DSM 545 and H. pseudoflava DSM 1034 reached a PHAs content of 42.90 and 40.42 % of CDW. [ABSTRACT FROM AUTHOR] |
| Copyright of New Biotechnology is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
|---|---|
| Header | DbId: egs DbLabel: Engineering Source An: 186102488 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
| IllustrationInfo | |
| Items | – Name: Title Label: Title Group: Ti Data: Valorization of prosecco wine lees for sustainable polyhydroxyalkanoates production by Cupriavidus necator DSM 545 and Hydrogenophaga pseudoflava DSM 1034. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Caminiti%2C+Viola%22">Caminiti, Viola</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> viola.caminiti@phd.unipd.it</i><br /><searchLink fieldCode="AR" term="%22Gupte%2C+Ameya+Pankaj%22">Gupte, Ameya Pankaj</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> ameyapankaj.gupte@unipd.it</i><br /><searchLink fieldCode="AR" term="%22Favaro%2C+Lorenzo%22">Favaro, Lorenzo</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> lorenzo.favaro@unipd.it</i><br /><searchLink fieldCode="AR" term="%22Casella%2C+Sergio%22">Casella, Sergio</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> sergio.casella@unipd.it</i><br /><searchLink fieldCode="AR" term="%22Basaglia%2C+Marina%22">Basaglia, Marina</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> marina.basaglia@unipd.it</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22New+Biotechnology%22">New Biotechnology</searchLink>. Sep2025, Vol. 88, p73-82. 10p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Prosecco%22">Prosecco</searchLink><br /><searchLink fieldCode="DE" term="%22Circular+economy%22">Circular economy</searchLink><br /><searchLink fieldCode="DE" term="%22Sustainability%22">Sustainability</searchLink><br /><searchLink fieldCode="DE" term="%22Wine+industry%22">Wine industry</searchLink><br /><searchLink fieldCode="DE" term="%22Biogas+production%22">Biogas production</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Nowadays, in the agricultural and agro-industrial sectors, there is increasing attention on the wine industry. The environmental impact of wine production, particularly in terms of residues generation, is a growing concern. Among generated residues, wine lees, rich in organic matter, phenols compounds, and with low pH, pose environmental challenges due to their disposal requirements. Despite their usage for biogas production and extraction of compounds, such as antioxidants, tartaric acid and ethanol, their potential in bioplastic production, specifically polyhydroxyalkanoates (PHAs), remains largely untapped. This study aims to evaluate the potential use of wine lees as a medium sustaining bacterial growth and PHAs accumulation. Specifically, Cupriavidus necator DSM 545 and Hydrogenophaga pseudoflava DSM 1034, were cultivated in the liquid phase of wine lees obtained from the Prosecco winemaking. On pure distilled wine lees, after mild feedstock pre-treatments, C. necator DSM 545 reached a CDW (cell dry weight) of 2.97 g/L and accumulated PHAs was 1.27 g/L, pair to 42.90 % of CDW. On the same substrate, CDW for H. pseudoflava DSM 1034 was 3.96 g/L and PHAs reached values of 1.60 g/L and 40.42 % CDW. These results obtained on wine lees are similar or even better than those achieved in the control growths of the two strains on pure glucose. This is the first approach for the utilization of wine lees for PHAs production, highlighting their potential use in the PHAs industry, and offering a sustainable alternative for both residues management and bioplastic production. [Display omitted] • Wine lees sustained the growth of Cupriavidus necator DSM 545 and Hydrogenophaga pseudoflava DSM 1034. • The only pretreatment of wine lees, required for bacterial growth, was distillation. • After 72 hours, CDW of C. necator DSM 545 and H. pseudoflava DSM 1034 were 2.97 and 3.96 g/L respectively. • C. necator DSM 545 and H. pseudoflava DSM 1034 reached a PHAs content of 42.90 and 40.42 % of CDW. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of New Biotechnology is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=186102488 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.nbt.2025.04.009 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 10 StartPage: 73 Subjects: – SubjectFull: Prosecco Type: general – SubjectFull: Circular economy Type: general – SubjectFull: Sustainability Type: general – SubjectFull: Wine industry Type: general – SubjectFull: Biogas production Type: general Titles: – TitleFull: Valorization of prosecco wine lees for sustainable polyhydroxyalkanoates production by Cupriavidus necator DSM 545 and Hydrogenophaga pseudoflava DSM 1034. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Caminiti, Viola – PersonEntity: Name: NameFull: Gupte, Ameya Pankaj – PersonEntity: Name: NameFull: Favaro, Lorenzo – PersonEntity: Name: NameFull: Casella, Sergio – PersonEntity: Name: NameFull: Basaglia, Marina IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 09 Text: Sep2025 Type: published Y: 2025 Identifiers: – Type: issn-print Value: 18716784 Numbering: – Type: volume Value: 88 Titles: – TitleFull: New Biotechnology Type: main |
| ResultId | 1 |
