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240216s2024 xx |||||o 00| ||eng c |
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|a 10.1016/j.wasman.2024.01.049
|2 doi
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|a pubmed24n1316.xml
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|b ger
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|e rakwb
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|a eng
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|a Montecchio, Daniele
|e verfasserin
|4 aut
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|a Medium chain Fatty acids production from Food Waste via homolactic fermentation and lactate/ethanol elongation
|b Electron balance and thermodynamic assessment
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|c 2024
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
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|2 rdamedia
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|a ƒa Online-Ressource
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|2 rdacarrier
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|a Date Completed 04.03.2024
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|a Date Revised 04.03.2024
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a Copyright © 2024 Elsevier Ltd. All rights reserved.
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|a This study explored the potential of Food Waste (FW) extract as a suitable substrate for Medium Chain Fatty Acids (MCFAs) production, in a single-phase reactor, where both fermentation and Chain Elongation (CE) processes occurred simultaneously. A continuous experiment was conducted with an Organic Loading Rate (OLR) = 20 gCOD L-1 d-1 and was fed in batch mode twice a week with pH = 6. In addition, four batch tests were performed, to assess the effects on the MCFAs production of caproate inhibition, hydrogen partial pressure (PH2) and different lactate/acetate ratios. Thermodynamics and electron flux were calculated to gain insights into the process pathways. Due to the presence of aminoacids, fermentation was mostly homolactic and both lactate and ethanol were produced as Electron Donors (EDs); the average MCFAs production efficiency was ∼ 12 %, although after 4 weeks the elongation process was halted, resulting in EDs accumulation. This occurred regardless of inoculum selection and the presence of caproate as a possible inhibitor, suggesting that EDs accumulation was due to the elongation process kinetics being slower than those of the fermentation step, thus calling for a longer Hydraulic Retention Time (HRT). It's worth noting that lactate was prevalently self-elongated to butyrate, whereas ethanol elongation only took place after lactate depletion, but was more efficient since it required other Electron Acceptors (EAs) such as butyrate, propionate or valerate. Moreover, the selected pH limited the acrylate pathway to a reasonable extent, whereas the high PH2 prevented both ethanol and lactate oxydation to acetate
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|a Journal Article
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|a Lactic Acid
|2 NLM
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|a 33X04XA5AT
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|a hexanoic acid
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|a 1F8SN134MX
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|a Caproates
|2 NLM
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|a Food Loss and Waste
|2 NLM
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|a Fatty Acids
|2 NLM
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|a Butyrates
|2 NLM
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|a Ethanol
|2 NLM
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|a 3K9958V90M
|2 NLM
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|a Acetates
|2 NLM
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| 700 |
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|a Gazzola, Giulio
|e verfasserin
|4 aut
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| 700 |
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|a Gallipoli, Agata
|e verfasserin
|4 aut
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| 700 |
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|a Gianico, Andrea
|e verfasserin
|4 aut
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|a Braguglia, Camilla M
|e verfasserin
|4 aut
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| 773 |
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|i Enthalten in
|t Waste management (New York, N.Y.)
|d 1999
|g 177(2024) vom: 01. März, Seite 289-297
|w (DE-627)NLM098197061
|x 1879-2456
|7 nnns
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| 773 |
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|g volume:177
|g year:2024
|g day:01
|g month:03
|g pages:289-297
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|u http://dx.doi.org/10.1016/j.wasman.2024.01.049
|3 Volltext
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