Improvement of Biological Solubilization and Mineralization Process for Food Waste

Nishijima, Wataru; Gonzales, Hazel Bantolino; Sakashita, Hideki; Nakano, Yoichi; Okada, Minoru

doi:10.2965/jwet.2004.57

Cited by 6 publications

(1 citation statement)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Nevertheless, a landfill is not a suitable choice for handling these wastes, since space is limited in Japan and uncontrolled fermentation of organic wastes in landfill causes emission of greenhouse gases, such as methane and carbon dioxide. The incineration of food waste is also impractical because of high water content and the possibility of dioxin generation [5]. Therefore, it is imperative to overcome the technological and systematic dilemma of the conventional recycling method for food waste and simultaneously develop an environment-friendly recycling method that can convert food wastes to high value product as ethanol fuel.…”

Section: Introductionmentioning

confidence: 99%

Feasibility Study of Ethanol Production from Food Wastes by Consolidated Continuous Solid-State Fermentation

Moukamnerd¹,

Kawahara²,

Katakura³

2013

JSBS

View full text Add to dashboard Cite

To save the cost and input energy for bioethanol production, a consolidated continuous solid-state fermentation (CCSSF) system composed of a rotating drum reactor, a humidifier and a condenser has been developed. In this research, the feasibility of using this system for production of ethanol from food wastes was carried out. The ethanol conversion of bread crust and rice grain (uncooked rice) as substrates reached up to 100.9% ± 5.1% and 108.0% ± 7.9% (against theoretical yield), respectively. Even for bread crust, a processed starchy material which contained lower carbohydrate content than rice grain, the amount of ethanol obtained in a unit of CCSSF per year was higher due to easy saccharification and fermentation. The salt contained in potato chips directly affected yeast activity resulting to low ethanol conversion (80.7% ± 4.7% against theoretical yield).

show abstract

Section: Introductionmentioning

confidence: 99%

Feasibility Study of Ethanol Production from Food Wastes by Consolidated Continuous Solid-State Fermentation

Moukamnerd¹,

Kawahara²,

Katakura³

2013

JSBS

View full text Add to dashboard Cite

show abstract

Overproduction of laccase from a newly isolated Ganoderma lucidum using the municipal food waste as main carbon and nitrogen supplement

Wang

et al. 2014

Bioprocess Biosyst Eng

View full text Add to dashboard Cite

A strain of Ganoderma lucidum was separated and identified according to its morphological characteristics and phylogenetic data. The fungus is a laccase producer and it can secrete laccase using the municipal food waste (FW) as carbon and nitrogen supplement. After the statistic optimization, a laccase activity of 42,000 ± 600 U/l was obtained at 500 ml flask level and the activity is 12,000 U/l higher than that obtained by fermenting glucose and peptone, indicating that the use of FW to produce laccase not only reduces production cost, but also improves laccase activity. In 15 l bioreactor, FW is also suitable for laccase production and the maximum laccase activity reached 54,000 U/l. Moreover, some details of laccase overproduction using FW were investigated. The G. lucidum consumes FW by secreting a series of hydrolases and proteases and the improvement of laccase activity is because FW induces over-expression of three isoenzymes by polyacrylamide gel electrophoresis analysis.

show abstract

Recent trends in bioethanol production from food processing byproducts

Akbaş

Stark

2016

Journal of Industrial Microbiology and Biotechnology

View full text Add to dashboard Cite

The widespread use of corn starch and sugarcane as sources of sugar for the production of ethanol via fermentation may negatively impact the use of farmland for production of food. Thus, alternative sources of fermentable sugars, particularly from lignocellulosic sources, have been extensively investigated. Another source of fermentable sugars with substantial potential for ethanol production is the waste from the food growing and processing industry. Reviewed here is the use of waste from potato processing, molasses from processing of sugar beets into sugar, whey from cheese production, byproducts of rice and coffee bean processing, and other food processing wastes as sugar sources for fermentation to ethanol. Specific topics discussed include the organisms used for fermentation, strategies, such as co-culturing and cell immobilization, used to improve the fermentation process, and the use of genetic engineering to improve the performance of ethanol producing fermenters.

show abstract

Improvement of Biological Solubilization and Mineralization Process for Food Waste

Cited by 6 publications

References 9 publications

Feasibility Study of Ethanol Production from Food Wastes by Consolidated Continuous Solid-State Fermentation

Feasibility Study of Ethanol Production from Food Wastes by Consolidated Continuous Solid-State Fermentation

Overproduction of laccase from a newly isolated Ganoderma lucidum using the municipal food waste as main carbon and nitrogen supplement

Recent trends in bioethanol production from food processing byproducts

Contact Info

Product

Resources

About