Co-digestion of Deproteinized Dairy Waste With Pig Slurry: Effect of Recipe and Initial pH on Biogas and Volatile Fatty Acid Production

Marchetti, Rosa; Vasmara, Ciro

doi:10.1007/s12155-019-10055-0

Cited by 10 publications

(5 citation statements)

References 46 publications

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“…To carry out the fermentative kinetics and avoid agglutinations of the substrate in the reactor, dilutions were made to obtain a concentration between 2 and 4% ST, for which 5.63% TS was obtained for the R-PM; after the thermal treatment, it decreased at 3.13% TS, and with molasses, it increased slightly to 3.62% TS, the results presented are similar to those reported for transformation processes such as anaerobic digestion 2.71-10.3% TS [34], co-digestion of PM and food residues 5-20% TS [35]. Was observed an increase from R-PM to PMSM in the TSV values, being 70.06 and 77.86% TSV, similar to that reported by Marchetti et al, [30] between 71.28 and 75.77% TSV.…”

Section: Physicochemical and Microbiological Characterizationsupporting

confidence: 91%

“…The pH values obtained tend to alkalinity, being 7.5 for the raw substrate and 8.3 for the treated one. On the other hand, when adding molasses, it decreases to 7.5 (molasses had a pH of 5.4); other works have reported values for R-PM of 7.44 [30] and 7.49 [31], so it is very close to what was obtained preliminarily.…”

Section: Physicochemical and Microbiological Characterizationsupporting

confidence: 86%

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Influence of anaerobic biotransformation process of agro-industrial waste with Lactobacillus acidophilus on the rheological parameters: case of study of pig manure

et al. 2023

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This study evaluated rheological behavior of the pig waste biotransformation process to produce Lactic Acid (LA) and biomass with Lactobacillus acidophilus in a stirred reactor. Also, cell growth, carbohydrate consumption, and LA production at three different agitation speeds, 100, 150, and 200 rpm at 37°C, with a reaction time of 52 h. During the development of the process, the kinetic and rheological parameters were obtained using the logistic, Gompertz, and generalized Gompertz, Ostwald de Waele, and Herschel-Bulkley mathematical models, respectively. The substrate used was pig manure, to which molasses was added at 12% v/v to increase the concentration of carbohydrates. The results suggest that mass exchange is favorable at low agitation speeds. Still, the presence of molasses rich in carbohydrates as a carbon source modi es the characteristics of the uid, dilatant (n > 1) at the beginning of the process to end up as pseudoplastic (n < 1) due to the addition of exopolysaccharides and the modi cation of the physical structure of the substrate. This effect was con rmed by the Herschel-Bulkley model, which presented a better t to the data obtained, in addition to nding a direct relationship between viscosity and pH that can be used as variables for the control of bioconversion processes of pig manure into biomass rich in Lactobacillus acidophilus.

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Section: Physicochemical and Microbiological Characterizationsupporting

confidence: 91%

Section: Physicochemical and Microbiological Characterizationsupporting

confidence: 86%

Influence of anaerobic biotransformation process of agro-industrial waste with Lactobacillus acidophilus on the rheological parameters: case of study of pig manure

et al. 2023

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“…Notably, the pH resetting at the end of the first DF cycle facilitated a restart of H 2 production in the second DF cycle, significantly increasing the overall yield (Figure 2) as previously reported for scotta permeate [39]. In the case of alkaline pH, the H 2 production rate was also restored.…”

Section: Dark Fermentation Kinetics and Parameterssupporting

confidence: 76%

“…The pH resetting at the end of the first cycle was intended to favour further fermentation of residual substrates. This procedure had been previously adopted [39]. After the end of the second cycle, a reiterated pH correction was performed to check if it was possible to stimulate the DF once again.…”

Section: Dark Fermentationmentioning

confidence: 99%

Hydrogen Production from Enzymatic Hydrolysates of Alkali Pre-Treated Giant Reed (Arundo donax L.)

Vasmara¹,

Cianchetta

Marchetti³

et al. 2022

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The perennial rhizomatous grass giant reed (Arundo donax L.) can be exploited to produce hydrogen by dark fermentation. This implies a high availability of simple sugars, like glucose and xylose, and, thus, a pre-treatment is necessary to remove lignin and expose the holocellulose to enzymatic attack. This study aimed at evaluating the hydrogen production from giant reed hydrolysates. Giant reed dry meal was pre-treated with diluted NaOH (1.2% weight/weight), then the solid fraction was separated from the alkaline black liquor by filtration, enzymatically hydrolyzed with a cellulase blend (Cellic CTec2), and fermented in mesophilic batch conditions with a microbial consortium derived from pig slurry. The impact on hydrogen yield of initial pH was evaluated by comparing the hydrogen production from hydrolysates with not adjusted (5.3) or adjusted initial pH (8.7) using NaOH or alkaline black liquor. The highest hydrogen yield, 2.0 mol/mol of hexoses, was obtained with alkaline initial pH 8.7, regardless of how the pH adjustment was managed. The yield was 39% higher than that obtained in reactors with initial pH 5.3. In conclusion, thermo-alkaline pre-treatment followed by enzymatic saccharification and initial pH adjustment at 8.7 with the black liquor remaining after pre-treatment is a promising strategy to produce hydrogen from giant reeds in dark fermentation.

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“…Marchetti and Vasmara [76], evaluated the pH values of 6.5, 7.0, 7.5, 8.0, and 8.5, adjusting with NaOH or HCl, and mixing proportions between CW and PP of 0CW:100PP; 25CW:75PP; 50CW:50PP; 75CW:25PP; and 100CW:0PP. They found that the pH influences the final product obtained (H 2 , CH 4 , or VFAs).…”

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confidence: 99%

Opportunities for Waste to Energy in the Milk Production Industry: Perspectives for the Circular Economy

et al. 2021

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Cheese whey is a waste produced in the dairy industry which generates problems if it is dumped directly into the sewer due to its high organic load. An alternative for cheese whey management is anaerobic digestion, a biological process that transforms organic matter into biogas and digestate, two products with significant energy and agricultural potential. This work was aimed at contributing to the building of knowledge about the anaerobic degradation of cheese whey, developing a bibliometric analysis, and tracing trends in related research from 2010 up to the present, using PRISMA® to develop a systematic review based on Scopus® and using Excel® and bibliometric software (VosViewer® and RefViz®) for the identification of information. Our results show that the research around cheese whey is relatively recent and that the highest percentage of publications is from 2018 onwards. Twelve variables of the anaerobic cheese whey degradation process were identified and grouped into five factors: substrate, reactor configuration, digestate analysis, microbiological analysis, and inoculum. Likewise, it was identified that most of the anaerobic processes allow the implementation of the circular economy into the dairy sector. In conclusion, the application of anaerobic digestion in the dairy sector can help to close the productive cycles, produce biofuels, and reduce pollution.

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Co-digestion of Deproteinized Dairy Waste With Pig Slurry: Effect of Recipe and Initial pH on Biogas and Volatile Fatty Acid Production

Cited by 10 publications

References 46 publications

Influence of anaerobic biotransformation process of agro-industrial waste with Lactobacillus acidophilus on the rheological parameters: case of study of pig manure

Influence of anaerobic biotransformation process of agro-industrial waste with Lactobacillus acidophilus on the rheological parameters: case of study of pig manure

Hydrogen Production from Enzymatic Hydrolysates of Alkali Pre-Treated Giant Reed (Arundo donax L.)

Opportunities for Waste to Energy in the Milk Production Industry: Perspectives for the Circular Economy

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