| Autor: |
Pau S; School of Natural Science, Microbiology Department, National University of IrelandGalway, University Road, Galway, Ireland., Tan LC; School of Natural Science, Microbiology Department, National University of IrelandGalway, University Road, Galway, Ireland., Arriaga S; School of Natural Science, Microbiology Department, National University of IrelandGalway, University Road, Galway, Ireland.; Environmental Sciences Department, Instituto Potosino de Investigación Científica y Tecnológica, San Luis Potosí, Mexico., Lens PNL; School of Natural Science, Microbiology Department, National University of IrelandGalway, University Road, Galway, Ireland. |
| Abstrakt: |
Fermentation processes have been shown to be a good approach to food waste (FW) management. Among the commodities that can be bioproduced by using FW as an organic substrate and exploiting its biodegradability, there is lactic acid (LA). LA has gained the interest of research because of its role in the production of polylactic acid plastics. In this study, the influence of the HRT (2-5 days) used during the fermentation of the liquid fraction (∼12-13 g COD/L) of FW on LA yield and concentration was investigated. Moreover, the changes in the chemical composition (in terms of carbohydrates and organic metabolites concentration) of the influent occurring in the feeding tank were monitored and its influence on the downstream fermentation process was examined. High instability characterized the reactor run with the optimal production yield obtained on day 129 at an HRT 2 days with 0.81 g COD/g COD. This study shows the importance of the fluctuating composition of FW, a very heterogeneous and biologically active substrate, for the LA fermentation process. The non-steady state fermentation process was directly impacted by the unstable influent and shows that a good FW storage strategy has to be planned to achieve high and constant LA production. |
