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conferenceseries.com
Volume 9 Journal of Biotechnology & Biomaterials
ISSN: 2155-952X
JOINT EVENT
February 28-March 02, 2019 | Berlin, Germany
5th International Conference on
Enzymology and Protein Chemistry
&
22nd Global Congress on Biotechnology
Biotechnology 2019
Enzymology 2019
February 28-March 02, 2019
&
How to produce high quality microalgae proteins from industrial dairy effluent
Marion Champeaud, Maryse Laloi and Olivier Cagnac
Université de Poitiers, France
Utilization of whey or whey permeate is one of major concerns of the dairy industry nowadays, especially the acid whey,
which mostly remains untreated prior to disposal. In 2010, 734 million tons of milk, and 160-180 million tons of whey
per year were produced worldwide. In 2014, milk production was higher than 800 million tons and is constantly increasing
over the years. Despite the different strategies considered by the industrials to valorize whey: lactose crystallization, food
applications in bakery products, dry mixes, snack, and milk replacer, alcoholic fermentation, or biogas conversion, only 50% of
this whey is processed. A new industrial fermentation model was developed by Fermentalg to valorize these dairy by-products
to obtain added-value bio-products at the same time. During this process, the microalgae Galdieria sulphuraria is able to
consume 100% lactose, 98% of lactate and 79% of the citrate present in whey permeate. The biomass production depends on
by-product lactose concentration and range from 30 to more than 110 g/l of dry matter. In addition to direct bio-remediation
of industrial dairy waste, the algae biomass produced show a real nutritional interest due to its high protein content (>50%)
and is naturally rich in essential amino acid. Thanks to its own bioreactor enlightenment system Fermentalg is able to enhance
phycocyanin production without modifying the overall protein content of the biomass.
Biography
Marion Champeaud graduated with a Bachelor of Biology five years ago and a Master’s degree in Agro-Industry three years ago from Bordeaux University in France and
she is currently doing her PhD in partnership between a biotechnology company Fermentalg and Poitiers University in France (UMR CNRS 7267). Her research studies
in engineering process and microalgae culture area resulted in 2 patents-pending and 2 publications in progress.
Marion Champeaud et al., J Biotechnol Biomater 2019, Volume 9
DOI: 10.4172/2155-952X-C2-115