TY - JOUR
T1 - Evaluation of the acidogenic fermentation potential of food industry by-products
AU - Marchetti, Angela
AU - Salvatori, Gaia
AU - Astolfi, Maria Luisa
AU - Fabiani, Matteo
AU - Fradinho, Joana
AU - Reis, Maria A. M.
AU - Gianico, Andrea
AU - Bolzonella, David
AU - Villano, Marianna
N1 - info:eu-repo/grantAgreement/EC/H2020/836884/EU#
Funding Information:
Prof. Mauro Majone (Department of Chemistry, Sapienza University of Rome) is gratefully acknowledged for his insightful discussions on the experimental work and his valuable contribution to this study. Barilla G. e R. Fratelli S.p.A. and Cooperative Agricole Viti-frutticoltori Italiani Riuniti Organizzati (CAVIRO) are greatly acknowledged for providing most of the by-products used in the study.
Publisher Copyright:
© 2023 The Authors
PY - 2023/10
Y1 - 2023/10
N2 - 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 RP and BC, 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 min and at room temperature) allowed increasing the conversion yield of GL by approximately 45%.
AB - 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 RP and BC, 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 min and at room temperature) allowed increasing the conversion yield of GL by approximately 45%.
KW - Acidogenic fermentation
KW - Circular bioeconomy
KW - Food industry by-products
KW - Mixed microbial cultures
UR - http://www.scopus.com/inward/record.url?scp=85169901807&partnerID=8YFLogxK
U2 - 10.1016/j.bej.2023.109029
DO - 10.1016/j.bej.2023.109029
M3 - Article
AN - SCOPUS:85169901807
SN - 1369-703X
VL - 199
JO - Biochemical Engineering Journal
JF - Biochemical Engineering Journal
M1 - 109029
ER -
