Biotechnology, Bioengineering, Polymers and Plastics
18
Scopus Publications
Scopus Publications
Corn or Soybean Oil as the Sole Carbon Source for Polyhydroxybutyrate Production in a Biofuel Biorefinery Concept Clara Matte Borges Machado, Luciana Porto de Souza Vandenberghe, Ariane Fátima Murawski de Mello, Carlos Ricardo Soccol Polymers, 2025 The use of polyhydroxybutyrate (PHB) can help diminish fossil chemical dependency because it can partially replace petrochemical plastics due to its biodegradability and similar mechanical properties. However, its production costs are high compared with fossil-based plastics. Alternative carbon sources can be used in the fermentation media because they are renewable and low-cost. Vegetable oils are especially attractive due to their high carbon content, contributing to high production rates per gram of substrate. This work aimed to produce PHB from Cupriavidus necator LPB1421 using either corn or soybean oil as the sole carbon source. Urea was the best nitrogen source, enabling a DCW production of 4.35 g/L (corn oil) and 10.4 g/L (soybean oil). After media optimization, the DCW of corn oil reached 22.13 g/L, with 57.46% PHB accumulation (12.71 g PHB/L), whereas soybean oil led to a DCW of 19.83 g/L, with 54.91% PHB accumulation (10.89 g PHB/L). This media composition was employed in a kinetics assay, revealing similar fermentation parameters among both oils and a yield of 0.2118 g PHB/g for corn oil and 0.1815 g PHB/g for soybean oil. These results open the possibility of integrating PHB production with biofuel manufacturing in a bioethanol/biodiesel biorefinery concept.
Production of Biopolymers from Food Waste Ariane Fátima Murawski de Mello, Luciana Porto de Souza Vandenberghe, Clara Matte, Borges Machado, Priscilla Zwiercheczewski de Oliveira, et al. Sustainable Technologies for Food Waste Management, 2025
Patent Mapping in Microalgae-Mediated Processes Hissashi Iwamoto, Walter José Martínez-Burgos, Juliana Cardoso, Roberta Pozzan, Guilherme Anacleto dos Reis, et al. Grand Challenges in Biology and Biotechnology, 2025
New trends in microbial gums production, patented technologies and applications in food industry Walter José Martínez-Burgos, Diego Yamir Ocán-Torres, Maria Clara Manzoki, Thamarys Scapini, Ariane Fátima Murawski de Mello, et al. Discover Food, 2024 The market for microbial gums such as xanthan, gellan, dextran, and curdlan is continuously expanding, driven by their increasing application in various industries including petroleum, pharmaceuticals, cosmetics, and food, with the latter accounting for approximately 50% of global usage. To meet the growing demand and improve sustainability, there is a need to enhance production efficiency and reduce costs. This article addresses these issues by examining recent advancements and emerging trends in microbial gum production and application. By highlighting patented technologies and innovative approaches, the article aims to provide a comprehensive understanding of how the industry can achieve higher yields and economic viability. Despite being produced by different microorganisms, these gums are synthesized under similar conditions, such as pH, temperature, and medium composition. The purification or downstream processes for these gums are also comparable, primarily involving solvent precipitation, centrifugation for separation, and drying. Significant advances in gum production include genetic improvement of microbial strains to improve biopolymer performance. Additionally, alternative media are being explored, either by optimizing nutrient availability or deprivation, or by using agroindustrial by-products to reduce production costs. Engineering improvements are another strategy: bioreactor characteristics, fermentation conditions and modes of operation, and advances in downstream process are highlighted. Furthermore, the text explores emerging trends in the application of microbial gums in the food sector. Microbial gums applications are not limited to their traditional action as emulsifiers and stabilizers, but expands to new uses in biodegradable packaging films and as antioxidant and prebiotic food ingredient.
Xylanases: Production and Applications Kim Kley Valladares-Diestra, Luciana Porto de Souza Vandenberghe, Sabrina Vieira, Ariane Fátima Murawski de Mello, Priscilla Zwiercheczewski de Oliveira, et al. Biomass Hydrolyzing Enzymes Basics Advancements and Applications, 2024
Bioreactors for Cultivated Meat Production Luciana Porto de Souza Vandenberghe, Ariane Fátima Murawski de Mello, Giuliana Biagini, Patricia Beatriz Gruening de Mattos, Igor Negreiros Piazenski, et al. Cultivated Meat Technologies Commercialization and Challenges, 2024
Scaling-Up of Cultivated Meat Production Process Maria Clara Manzoki, Ariane Fátima Murawski de Mello, Walter José Martinez-Burgos, Alexander da Silva Vale, Giuliana Biagini, et al. Cultivated Meat Technologies Commercialization and Challenges, 2024
Scale-Up Technology of Bioreactors Luciana Porto de Souza Vandenberghe, Walter José Martínez-Burgos, Leonardo Wedderhoff Herrmann, Sabrina Mores, Ariane Fátima Murawski de Mello, et al. Bioreactor Technology in Food Processing, 2024
Enzymes from Bacillus spp. for nutraceutical production Luiz Alberto Junior Letti, Leonardo Wedderhoff Herrmann, Rafaela de Oliveira Penha, Ariane Fátima Murawski de Mello, Susan Grace Karp, et al. Microbial Enzymes in Production of Functional Foods and Nutraceuticals, 2023
Enzymes for lactose hydrolysis and transformation Ariane Fátima Murawski de Mello, Luciana Porto de Souza Vandenberghe, Clara Matte Borges Machado, Agnes de Paula Scheer, Aline B. Argenta, et al. Microbial Enzymes in Production of Functional Foods and Nutraceuticals, 2023
