Volatile fatty acids as an added value from biowaste

Copyright © 2016 Elsevier Ltd. All rights reserved.

Bibliographische Detailangaben
Veröffentlicht in:Waste management (New York, N.Y.). - 1999. - 58(2016) vom: 17. Dez., Seite 62-69
1. Verfasser: den Boer, Emilia (VerfasserIn)
Weitere Verfasser: Łukaszewska, Agnieszka, Kluczkiewicz, Władysław, Lewandowska, Daria, King, Kevin, Reijonen, Tero, Kuhmonen, Tero, Suhonen, Anssi, Jääskeläinen, Ari, Heitto, Anneli, Laatikainen, Reino, Hakalehto, Elias
Format: Online-Aufsatz
Sprache:English
Veröffentlicht: 2016
Zugriff auf das übergeordnete Werk:Waste management (New York, N.Y.)
Schlagworte:Journal Article Bioprocess Biorefinery Biowaste Potato waste Volatile fatty acids Fatty Acids, Volatile Propionates Waste Products Ethanol mehr... 3K9958V90M propionic acid JHU490RVYR Acetic Acid Q40Q9N063P
Beschreibung
Zusammenfassung:Copyright © 2016 Elsevier Ltd. All rights reserved.
The aim of the present work was to provide proof of concept of employing a co-culture of K. mobilis and E. coli for producing short and medium chain volatile fatty acids (VFAs) from kitchen biowaste and potato peels. To this aim, experiments were carried out at pilot-scale installation with a bioreactor of 250L. Different feeding strategies were tested under microaerobic conditions, at pH 6.0-6.5 in order to enhance chain elongation. Acetic acid and ethanol were dominating products in the initial stages of the bioprocess, but in a relatively short time of approx. 20-22h from the process start accumulation of propionic acid took place followed by a chain elongation to butyric and valeric acids. The highest final products yield of 325mg/g TS was achieved for the substrate load of 99.1g TS/L (VS of 91.1g/L) and pH 6.5, with the productivity of 448mg/L/h. However, the highest average VFAs chain length (3.77C) was observed in the process run with the loading of 63.2g TS/L and pH 6.0. In this study, we demonstrated that the existing symbiosis of the co-culture of K. mobilis and E. coli favours formation and chain elongation of VFA, induced most likely by the enhanced ethanol formation. Our finding differs from the previous research which focus mostly on anaerobic conditions of VFAs production. The results provide good basis for further optimisation of VFAs production process
Beschreibung:Date Completed 10.04.2017
Date Revised 08.04.2022
published: Print-Electronic
Citation Status MEDLINE
ISSN:1879-2456
DOI:10.1016/j.wasman.2016.08.006