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 |