Effect of inoculum pretreatment on the microbial and metabolic dynamics of food waste dark fermentation

Luo, Lijun; Sriram, Saranya; Johnravindar, Davidraj; Martin, Thomas L.P.; Wong, Jonathan W C; Pradhan, Nirakar

doi:10.1016/j.biortech.2022.127404

Cited by 57 publications

(11 citation statements)

References 35 publications

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“…This improves substrate utilization rates, product yields, and speciation. This augmented system, known as electro-fermentation (EF), has tremendous potential to revolutionize fermentation technology by offering an exogenous electricity supply (Chandrasekhar and Venkata Mohan 2014 ; Luo et al 2022 ; Nagarajan et al 2022 ).…”

Section: Technology Advancements In Fermentationmentioning

confidence: 99%

An overview of fermentation in the food industry - looking back from a new perspective

Siddiqui,

Erol,

Rugji

et al. 2023

Bioresour. Bioprocess.

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Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their increased storage stability, reduced risk of food poisoning, and enhanced flavor. Over the years, scientific research has associated the consumption of fermented products with improved health status. The fermentation process helps to break down compounds into more easily digestible forms. It also helps to reduce the amount of toxins and pathogens in food. Additionally, fermented foods contain probiotics, which are beneficial bacteria that help the body to digest food and absorb nutrients. In today’s world, non-communicable diseases such as cardiovascular disease, type 2 diabetes, cancer, and allergies have increased. In this regard, scientific investigations have demonstrated that shifting to a diet that contains fermented foods can reduce the risk of non-communicable diseases. Moreover, in the last decade, there has been a growing interest in fermentation technology to valorize food waste into valuable by-products. Fermentation of various food wastes has resulted in the successful production of valuable by-products, including enzymes, pigments, and biofuels.

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Section: Technology Advancements In Fermentationmentioning

confidence: 99%

An overview of fermentation in the food industry - looking back from a new perspective

Siddiqui,

Erol,

Rugji

et al. 2023

Bioresour. Bioprocess.

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show abstract

“…In dark fermentation, bacteria prefer monosaccharides like glucose, and disaccharides like lactose or sucrose, as carbon sources for metabolic conversions. Starch, cellulose, and hemicellulose are all naturally occurring, renewable sources of sugars that are mostly found in plants as polymers [70]. It is especially practical to use raw materials that are high in starch, which easily hydrolyses to simple carbohydrates.…”

Section: Substratesmentioning

confidence: 99%

Critical Assessment of Hydrogen and Methane Production from 1G and 2G Sugarcane Processing Wastes Using One-Stage and Two-Stage Anaerobic Digestion

2023

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Sugarcane is a lignocellulosic crop which is used to produce sugar in sugarcane processing industries. Globally, sugarcane processing industries generate solid and liquid wastes amounting to more than 279 million tons per annum and by-products; namely, trash, bagasse, mill mud, and molasses. The valorisation of waste and by-products has recently increased and is playing a significant role in achieving policies and goals associated with circular bioeconomy and sustainable development. For the valorisation of sugarcane processing industry waste and by-products, a number of technologies are well established and in use, while other innovative technologies are still ongoing through research and development with promising futures. These by-products obtained from sugarcane processing industries can be converted into biofuels like hydrogen and methane via anaerobic digestion. Molasses belongs to the first-generation (1G) waste, while trash, bagasse, and mill mud belong to second-generation (2G) waste. Various studies have been carried out in converting both first- and second-generation sugarcane processing industry wastes into renewable energy, exploiting anaerobic digestion (AD) and dark fermentation (DF). This review emphasises the various factors affecting the AD and DF of 1G and 2G sugarcane processing industry wastes. It also critically addresses the feasibility and challenges of operating a two-stage anaerobic digestion process for hydrogen and methane production from these wastes.

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“…Kitchen waste is a common waste produced with a mixture of wet and dry organic waste [1]. Globally, every person generates about 1.3 billion tonnes of kitchen waste daily [2]. Predominantly, organic waste is almost half of the total percentage of the global generated municipal solid waste [1].…”

Section: Introductionmentioning

confidence: 99%

“…Predominantly, organic waste is almost half of the total percentage of the global generated municipal solid waste [1]. It contains many nutrients and minerals from leftover food, the remainder from food processing, vegetable residues, fruit skins and expired foods [2]. However, the availability of unutilised organic waste has received considerable attention due to the enormous amount of the waste that has created various environmental pollution and health problems.…”

Section: Introductionmentioning

confidence: 99%

“…During the process, the organic waste is become the microbes' substrate by breaking IOP Publishing doi:10.1088/1755-1315/1205/1/012021 2 the molecules to produce hydrogen, carbon dioxide (CO2), volatile fatty acid and glucose as by-products [7]. Interestingly, as reported by Luo et al [2], the production of biohydrogen from food organic waste can be an attractive option due to lower hydraulic retention time, smaller footprints, and better operational flexibility than other biological treatment methods. Nevertheless, the complexity of the metabolic pathway and competing of the bacteria has require a dynamically control of the process through the pre-treatment of the substrate's mixtures.…”

Section: Introductionmentioning

confidence: 99%

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Biohydrogen production from kitchen organic waste via effective pre-treatment process of dark fermentation

Jais,

Hassan,

Zamri

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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This research aims to highlight the effective pre-treatment process for biohydrogen production from kitchen organic waste in dark fermentation. The complexity of the fermentation process through the competing of the metabolic living bacteria requires a dynamical control of the process through the pre-treatment of the substrate’s mixtures. In this research the pre-treatment process parameters and inoculum condition that affect biohydrogen production via dark fermentation process were investigated. The parameter that affects biohydrogen production via the dark fermentation process have also been analysed. The performance of two inoculums from food waste and cow manure were tested with three different pre-treatment processes: thermal, acid and alkaline. Based on the results, the cow manure inoculum was the best-performing inoculum, producing more H2 compared to food waste inoculum. Furthermore, the substrate and inoculum with thermal shock pre-treatment approaches has increased the biohydrogen generation compared to acid and alkaline pre-treatment.

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Effect of inoculum pretreatment on the microbial and metabolic dynamics of food waste dark fermentation

Cited by 57 publications

References 35 publications

An overview of fermentation in the food industry - looking back from a new perspective

An overview of fermentation in the food industry - looking back from a new perspective

Critical Assessment of Hydrogen and Methane Production from 1G and 2G Sugarcane Processing Wastes Using One-Stage and Two-Stage Anaerobic Digestion

Biohydrogen production from kitchen organic waste via effective pre-treatment process of dark fermentation

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