A gas fermentation process depends on microorganisms that are able to digest gaseous carbon sources. Best known for this ability are acetogenic bacteria using the Wood-Ljungdahl pathway or acetyl-CoA pathway to fix and convert CO/CO 2 and H 2 to biomass and products. They are able to synthesize useful products such as ethanol, butanol and 2,3-butanediol
2016/12/14/ · The bioconversion of food waste to renewable products has an important role in alleviating the environmental burden of food wastage. This study evaluates the effect of solids retention time (1.5, 4, and 7 days) and lipid content (up to 30 % DS) on the solid’s destruction efficiency and VFA yield from food waste fermentation.
2023/10/22/ · Significant amounts of fermented food waste are generated worldwide, promoting an abundance of residual biomass that can be used as raw material to extract bioactive peptides, fermentable sugars, polyphenols, and valuable compounds for synthesizing bioproducts. Therefore, generating these high-value-added products reduces the
2016/10/1/ · Food insecurity and waste-caused environmental hazards have necessitated the wise utilization of various food refuses such as agro, fruits, dairy, brewery, bakery, fishery, etc. and underutilized
2019/5/1/ · For closing the circular economy loop for food waste valorization, we proposed a thermo-chemical activation of a fermentation residue produced from a mixture of food waste and sludge to prepare a
2018/10/8/ · Figure 7 shows the outline to production various bioactive compounds from food industries waste through fermentation. Owing to fact that these macro and micro molecules have tremendous value in human as well as animal diet, therefore to improve their digestibility and bioavailability solid-state fermentation is an effective approach [ 202 , 203 ].
2013/1/1/ · The working volume of the fermenter for lactate fermentation was 2.5 L.The fermenter was equipped with a pH sensor and mechanical agitator. After a certain amount of food waste was placed in the fermenter, tap water was added and then purged with N 2 gas to provide anaerobic conditions. The initial pH was controlled to 7.0 ± 0.1, and then allowed
2009/9/7/ · Food decomposes by itself if it is left for a long time at an ambient temperature due to the presence of many kinds of indigenous microorganisms, including lactic acid bacteria (LAB), propionic acid bacteria (PAB), fungi, and coliform [25].Therefore, when food waste was used as a substrate for continuous H 2 production, alkali pretreatment at
2020/4/1/ · 1. Introduction. The continuous increase in the world human population is often corresponds to the increasing demands for food and natural resources worldwide (Sharma et al., 2019).Robust industrialization and inefficient food waste management strategies often results in generation and accumulation of great amounts of agricultural and
2019/8/9/ · Solid-state fermentation (SSF) is, by definition, a technology carried out in absence or near absence of free water. Therefore, it allows the use of solid materials as substrates for further biotransformation. SSF has gained attention in the last years being reported as a promising eco-technology that allows obtaining bioproducts of industrial
2019/6/1/ · This paper deals with the optimization of the fermentation process in order to transform urban organic waste (a mixture of pre-treated food waste and biological sludge) into added-value volatile
Why. When fermented food waste is consumed by soil-living organisms they release and transform its nutrients into the form that plants need. Just as important, they live, multiply, eat one another and die, and their excretions and dead bodies add to “soil organic matter”. Their activities also improve soil texture for plant roots to grow.
2012/10/1/ · The fermentation waste, produced by many food factories, includes chemical energy, carbon sources, and lactic acid bacteria. Such waste is ideal for anaerobic digestion,
2023/8/25/ · The hybrid approach of fungal solid-state fermentation with dark fermentation with Biohydrogen bacterium R3 showed 52.4 mL H 2 /g food waste (294.47 mL H 2 /VS added) (Han et al., 2016). Comparatively, their previous study reported 39.14 mL H 2 /g food waste of 219.91 mL H 2 /VS added from 4 % food waste mass ratio.
2018/11/1/ · The predominantly studied factors in food waste fermentation include temperature [87], pH [88, 89], solid retention time, hydraulic retention time [90], substrate loading rate [91], micro aeration