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 physiolo...

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Autori principali:	Gianmarco Mugnai, Luca Bernabò, Giulia Daly, Elisa Corneli, Alessandra Adessi
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	SpringerOpen 2025-03-01
Serie:	Bioresources and Bioprocessing
Soggetti:	Rhodopseudomonas palustris Cereibacter sphaeroides Cereibacter johrii Ingested pâté olive cake (IPOC) Biopolymers Resource recovery
Accesso online:	https://doi.org/10.1186/s40643-025-00856-x
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