| Title | Evaluation of the acidogenic fermentation potential of food industry by-products |
| Abstract | Food industry annually generates huge amounts of waste and by-products, which
represent untapped renewable resources to produce platform chemicals (e.g., organic
acids) through biological processes, such as acidogenic fermentation (AF). Here, the AF
potential of nine food industry by-products has been evaluated in anaerobic batch
experiments, with main attention to the spectrum of attained products and related
conversion yields. Farinaceous by-products, especially Bread Crust (BC) and Reground
Pasta (RP), exhibited the highest conversion yield of the initial Chemical Oxygen Demand
(COD) into AF products, up to values of 55 ± 2% and 75 ± 9% (for BC and RP,
respectively). Substantially lower values, ranging between 6 ± 1% (for Spinach, SP) and
22 ± 1% (for Grape pomace Lees, GL) were achieved with by-products from the vegetable
and winery industry. Further experiments with GL, SP, and WP (White exhausted grape
Pomace) in the presence of glucose as reference substrate, revealed the coexistence of
both recalcitrant and inhibitory compounds in GL and WP, whereas no inhibition on
microbial activity was displayed by SP. A sonication pre-treatment experiment (at a low
frequency of 20 kHz for 15 minutes and at room temperature) allowed increasing the
conversion yield of GL by approximately 45%. |
| Source | Biochemical engineering journal |
| Keywords | Acidogenic FermentationFood industry by-productsMixed microbial culturesCircular bioeconomy |
| Journal | Biochemical engineering journal |
| Editor | Elsevier,, New York, NY, Paesi Bassi |
| Year | 2023 |
| Type | Articolo in rivista |
| DOI | 10.1016/j.bej.2023.109029 |
| Authors | Marchetti, A., Salvatori, G., Astolfi, M.L., Fabiani, M., Fradinho, J., Reis, M.A.M., Gianico, A., Bolzonella, D., Villano, M. |
| Text | 483867 2023 10.1016/j.bej.2023.109029 Acidogenic Fermentation Food industry by products Mixed microbial cultures Circular bioeconomy Evaluation of the acidogenic fermentation potential of food industry by products Marchetti, A., Salvatori, G., Astolfi, M.L., Fabiani, M., Fradinho, J., Reis, M.A.M., Gianico, A., Bolzonella, D., Villano, M. Department of Chemistry, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy Department of Chemistry, FCT NOVA University of Lisbon, Caparica, 2829 516, Portugal Water Research Institute, National Research Council CNR IRSA , Via Salaria km 29.300, 00015 Monterotondo Rome , Italy Department of Biotechnology, University of Verona, Via Strada Le Grazie 15, 37134 Verona, Italy Research Center for Applied Sciences to the Safeguard of Environment and Cultural Heritage CIABC , Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy Food industry annually generates huge amounts of waste and by products, which represent untapped renewable resources to produce platform chemicals e.g., organic acids through biological processes, such as acidogenic fermentation AF . Here, the AF potential of nine food industry by products has been evaluated in anaerobic batch experiments, with main attention to the spectrum of attained products and related conversion yields. Farinaceous by products, especially Bread Crust BC and Reground Pasta RP , exhibited the highest conversion yield of the initial Chemical Oxygen Demand COD into AF products, up to values of 55 ± 2% and 75 ± 9% for BC and RP, respectively . Substantially lower values, ranging between 6 ± 1% for Spinach, SP and 22 ± 1% for Grape pomace Lees, GL were achieved with by products from the vegetable and winery industry. Further experiments with GL, SP, and WP White exhausted grape Pomace in the presence of glucose as reference substrate, revealed the coexistence of both recalcitrant and inhibitory compounds in GL and WP, whereas no inhibition on microbial activity was displayed by SP. A sonication pre treatment experiment at a low frequency of 20 kHz for 15 minutes and at room temperature allowed increasing the conversion yield of GL by approximately 45%. Published version https //www.sciencedirect.com/science/article/pii/S1369703X23002243 via%3Dihub Articolo in rivista Elsevier, 1369 703X Biochemical engineering journal Biochemical engineering journal Biochem. eng. j. Biochemical engineering journal. BEJ andrea.gianico GIANICO ANDREA |
