Biovalorization of saccharides derived from industrial wastes such as whey: a review

Whey is a liquid waste issued from the transformation of milk into cheese. Whey is a major environmental problem for the dairy industry due to its high organic load, linked to its high content of lactose. It can be valorized by biological processes based on lactose fermentation into different products such as (1) lactic acid (as food additive), (2) 2,3-butanediol (as feedstock to get products such as methyl-ethyl-ketone or 2-butene for the pharmaceutical and chemical industries), (3) biogas (to obtain energy). The production of 2,3-butanediol from saccharides, such as glucose, has been actively studied over previous decades using several types of microorganisms such as Enterobacter aerogenes, Paenibacillus polymyxa, Klebsiella sp., Serratia marcescens and Escherichia coli. Some of these have even been genetically modified to improve the 2,3-butanediol production. The potential whey fermentation process into 2,3-butanediol depends on several operating conditions such as microorganisms, composition of the culture medium, temperature, pH and aeration. This review first presents a summary of the situation of milk and cheese production in Canada and around the world. It also describes the different kinds of whey and their treatment techniques. Finally, this paper describes the production of 2,3-butanediol from saccharides by various microorganisms under different operating conditions.