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Propionic acid production from food waste in batch reactors: Effect of pH, types of inoculum, and thermal pre-treatment
- Source :
- Bioresource technology. 319
- Publication Year :
- 2020
-
Abstract
- In this study, lab-scale batch fermentation tests were carried out at mesophilic temperature (30 °C) to examine the influence of inoculum type, pH-value, and thermal pretreatment of substrate on propionic acid (PA) production from dog food. The selected inocula comprised a mixed bacterial culture, milk, and soft goat cheese. The batch tests were performed at pH 4, pH 6, and pH 8 for both, untreated and thermally pretreated food. Results show that the production of PA and volatile fatty acids (VFAs) in general were significantly dependent on the chosen inoculum and adjusted pH value. The maximum PA production rates and yields were determined for the cheese inoculum at pH 6 using untreated and pretreated dog food. PA concentration reached 10 gL-1and 26.5 gL-1, respectively. Our findings show that by selecting optimal process parameters, an efficient PA production from model food waste can be achieved.
- Subjects :
- 0106 biological sciences
Pre treatment
2019-20 coronavirus outbreak
Environmental Engineering
Batch fermentation
Bioengineering
010501 environmental sciences
01 natural sciences
Volatile fatty acids
Bioreactors
Dogs
010608 biotechnology
Animals
Food science
Waste Management and Disposal
0105 earth and related environmental sciences
Renewable Energy, Sustainability and the Environment
Chemistry
Substrate (chemistry)
General Medicine
Hydrogen-Ion Concentration
Fatty Acids, Volatile
Acid production
Refuse Disposal
Food waste
Food
Fermentation
Propionates
Mesophile
Subjects
Details
- ISSN :
- 18732976
- Volume :
- 319
- Database :
- OpenAIRE
- Journal :
- Bioresource technology
- Accession number :
- edsair.doi.dedup.....06db77fb325daae644ce179a53f7ce11