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Demonstrates improved production of bioplastics from cheese whey, implying a sustainable alternative for waste management.
• Cheese whey is valorized in a three-step process to produce PHBV bioplastics. • Yeast-assisted fermentation of whey to ethanol favoured chain elongation. • Membrane-assisted fermentation of whey achieved ∼96% selectivity for caproic acid. • Cupriavidus necator preferentially consumed C4-C6 acids for PHA biosynthesis. • PHV fraction in PHBV was controlled by the odd-chain acid content in the feedstock.
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Luo et al. (2026) studied this question.
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