Improvement of acidogenic fermentation for volatile fatty acid production from protein-rich substrate in food waste

Based on our previous study, the low volatile fatty acid (VFA) production from egg white in food waste was mainly attributed to more acidogenic substrates (proteins and amino acids) consumed in the Maillard reaction and more organics converted into lactic acid. In this study, two methods were employed to improve VFA production: (1) reducing Maillard reaction with a drop in pH during hydrothermal (HT) pretreatment, and (2) inhibiting the conversion from protein to lactic acid. HT pretreatment under weakly acidic condition significantly promoted the hydrolysis and degradation of protein and the hydrolytic enzyme (protease) activity, thus increasing VFA yield by 45.8% from 0.24 to 0.35 g/g protein for HT pretreated egg white. Addition of sodium oxamate increased the maximal VFA yield from 0.24 to 0.29 g/g protein for HT pretreated egg white and from 0.32 to 0.67 g/g protein for egg white with no pretreatment in which there was more protein converted through the lactic acid metabolism pathway. Sodium oxamate improved the acidification step by inhibiting the reaction from pyruvates to lactic acid, and thereby accelerating the process of conversion from pyruvates to VFA.