Compositional variability of food wastes and its effects on acetone-butanol-ethanol fermentation.

Autor: Poe NE; Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA., Yu D; Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA., Jin Q; Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA., Ponder MA; Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA., Stewart AC; Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA., Ogejo JA; Department of Biological Systems Engineering, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA., Wang H; Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA., Huang H; Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA. Electronic address: huang151@vt.edu.
Jazyk: angličtina
Zdroj: Waste management (New York, N.Y.) [Waste Manag] 2020 Apr 15; Vol. 107, pp. 150-158. Date of Electronic Publication: 2020 Apr 10.
DOI: 10.1016/j.wasman.2020.03.035
Abstrakt: Converting food waste into butanol via acetone, butanol, and ethanol (ABE) fermentation provides the potential to recover energy and value-added chemicals from food waste. However, the high variability of food waste compositions has hindered the consistency and predictability of butanol production, impeding the development of a robust industrial fermentation process. This study characterized the compositional variation of collected food wastes and determined correlations between food waste compositional attributes and butanol yields for a better prediction of food waste fermentation with Clostridium. The total sugar, starch, fiber, crude protein, fat and ash contents (on dry basis) in the food waste samples were in a range of 0.5-53.5%, 0-25.2%, 0.6-26.9%, 5.5-21.5%, 0.1-37.9%, and 1.4-13.7%, respectively. The high variability of food waste composition resulted in a wide range (3.5-11.5 g/L) of butanol concentrations with an average of 8.2 g/L. Pearson's correlation analysis revealed that the butanol concentrations were strongly and positively correlated with equivalent glucose and starch contents in food waste, strongly and negatively correlated with fiber content, and weakly correlated with total sugar, protein, fat, and ash contents. The regression models constructed based on equivalent glucose and fiber contents reasonably predicted the butanol concentration, with the R 2 of 0.80. Our study investigated the variability of food waste composition and, for the first time, unveiled relationships between food waste compositional attributes and fermentation yields, contributing to a greater understanding of food waste fermentation, which, in turn, assists in developing new strategies for increased consistency and predictability of food waste fermentation.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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