Arias Calvo, AnaFeijoo Costa, GumersindoMoreira Vilar, María Teresa2021-07-232021-07-232021Biochemical Engineering Journal, 174 (2021), 108105. https://doi.org/10.1016/j.bej.2021.1081051369-703Xhttp://hdl.handle.net/10347/26602Chemical and heat treatments are traditionally used to preserve the quality of food products. An alternative is based on the use of antimicrobials such as nisin to ensure food safety. Traditionally, nisin is produced by microbial fermentation in the exponential growth phase of Lactococcus lactis, which is a recognized starter culture in dairy products. However, its production process entails a high cost compared to its chemical-based counterparts, which reduces its competitiveness in the market. This study addresses the economic feasibility and environmental impacts of biotechnological co-production of nisin and lactic acid from three food-associated industrial waste streams: cheese whey (CW), sugar beet pulp (SBP) and corn stover (CS). To carry out the conceptual design of a process at an early stage of development, SuperPro Designer® is used as simulation tool for developing the process alternatives within an industrial approach. Life Cycle Assessment (LCA) methodology will be applied to identify the main environmental impacts associated with the production process. Based on the economic and environmental evaluation, SBP proved to be the best carbon source for the nisin production process, followed by CW. Regarding CS, this alternative should overcome the drawbacks associated with enzyme consumption and limited nisin production yieldeng© 2021 The Author(s). Published by Elsevier B.V. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/)Atribución 4.0 Internacionalhttp://creativecommons.org/licenses/by/4.0/NisinFood preservativeLactococcus lactisLactic acidTechno-economic evaluationEnvironmental assessmentjournal article10.1016/j.bej.2021.108105open access