Enhancement of indigenous microalgae culture using cheese whey as growth media for bioenergy and coproducts production

¹ Centre de Développement des Energies Renouvelables, CDER, BP. 62 Route de l’Observatoire, Bouzaréah, Algiers, Algeria
² Faculté des Sciences biologiques, Université des Sciences et de la Technologie, Houari Boumediene, BP. 32 Bab Ezzouar, 16111, Algiers, Algeria

^* Corresponding author: m.amouri@cder.dz

Abstract

This study investigates the use of cheese whey to enhance the microalgae cultivation for bioenergy and coproducts in the framework of circular economy and pollution attenuation. A local isolated indigenous Chlorella vulgaris strain using a growth medium containing BG11 and cheese whey (BG11/CW) was used. Algae density, dry weight, organic carbon consumption, biochemical composition, fatty acid profile, Total pigments were investigated. The best growth is obtained in the BG11/CW culture media, with a dry biomass and cell density of 2.5 g/L, 6.5×10⁷ Cells/ml, respectively. This represents 5 times the dry biomass obtained in the BG11medium (0.45 g/L, 1.68×10⁷ cells/ml). Indigenous Chlorella vulgaris growth is favored by glycose availability after lactose degradation with a consumption of 62% on the 7^th day. Pigments content was improved with an average value of 34.5 mg/gDW and 9 mg/mgDW for total chlorophylls and carotenoids, respectively. Chlorella vulgaris cultivation on BG11/CW has showed a high protein content with a value of 46%. Indigenous Chlorella vulgaris was able to accumulate a suitable lipid content that could reach 23%, which are rich in C16:00, C18:00, C18:1. This strain is a potential candidate for a sustainable bioenergy and coproducts that could contribute efficiently to promote the circular economy.