Table 1: Polymer data for PHAs from cultivations on whey lactose hydrolyzed via different methods (± refer to the deviation between two parallel cultivations).
Whey lactose hydrolyzed by: PHA after 120 hours [g/L] m (3HV/PHA) [%] Yield (PHA/sugar) Mw (kDa) Di
Maxilact LG 2000TM (pH-value 6.5; T = 38 °C) 5.23 ± 0.43 7.9 ± 0.1 0.25 ± 0.07 769 ± 5 1.95
β- Galactosidase from Aspergillus niger 4.67 ± 0.32 8.9 ± 0.3 0.20 ± 0.02 626 ± 18 2.10
Glucose & Galactose (equimolar mixture of pure sugars) 4.77 ± 0.05 11.5 ± 0.1 0.10 ± 0.00 878 ± 22 2.45
HCl (pH-value 0.6; T = 90 °C) 5.18 ± 0.07 10.6 ± 0.3 0.16 ± 0.01 680 ± 54 2.50
H2SO4 (pH-value 0.6; T = 90 °C) 3.76 ± 0.11 11.0 ± 0.0 0.18 ± 0.01 686 ± 44 3.10