Thermodynamic and physiological study of caproate and 1,3-propanediol co-production through glycerol fermentation and fatty acids chain elongation

Leng, Ling; Yang, Peixian; Mao, Yanping; Wu, Zhuoying; Zhang, Tong; Lee, Po‐Heng

doi:10.1016/j.watres.2017.02.023

Cited by 74 publications

(34 citation statements)

References 57 publications

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“…Furthermore, the glyceropyruvic pathway is predominant during the first phases of fermentation, forming a high content of glycerol, which has an intense osmotic potential. Under anaerobic conditions, glycerol and ethanol behave as electron donors, and at high pH, enable the synthesis of medium-chain fatty acids (MCFAs) [ 99 ], which may have a further toxic effect on Saccharomyces cerevisiae [ 100 ], causing sluggish fermentation. Lòpez de Lerma and Reinado (2011) [ 97 ] reported that wines obtained from Tempranillo dried grapes showed an increase in volatile acidity, probably because of the osmotic stress of yeast, as well as an increase in the majority of alcohols (i.e., isoamyl alcohols, 2-phenylethanol, isobutanol) and 2-methoxy-4-vinyl phenol.…”

Section: Quality Of Wine From Postharvest Dehydrated Grapementioning

confidence: 99%

Postharvest Water Loss of Wine Grape: When, What and Why

et al. 2021

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In postharvest science, water loss is always considered a negative factor threatening fruit and vegetable quality, but in the wine field, this physical process is employed to provide high-quality wine, such as Amarone and Passito wines. The main reason for this is the significant metabolic changes occurring during wine grape water loss, changes that are highly dependent on the specific water loss rate and level, as well as the ambient conditions under which grapes are kept to achieve dehydration. In this review, hints on the main techniques used to induce postharvest wine grape water loss and information on the most important metabolic changes occurring in grape berries during water loss are reported. The quality of wines produced from dried/dehydrated/withered grapes is also discussed, together with an update on the application of innovative non-destructive techniques in the wine sector. A wide survey of the scientific papers published all over the world on the topic has been carried out.

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Section: Quality Of Wine From Postharvest Dehydrated Grapementioning

confidence: 99%

Postharvest Water Loss of Wine Grape: When, What and Why

et al. 2021

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“…For instance, co-culture of the chain elongating bacteria Clostridium kluyveri with specific cellulolytic species or a rumen microbiome showed chain elongation potential from a cellulose substrate and ethanol [39,40]. The supporting community can even be designed or selected to allow chain elongation from a specific compound, such as glycerol or syngas (CO) [41,42,43], or allow the use of alternative electron donors such as, for instance, the cathode in a bio-electrochemical system [44,45].…”

Section: Introductionmentioning

confidence: 99%

Medium Chain Carboxylic Acids from Complex Organic Feedstocks by Mixed Culture Fermentation

et al. 2019

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Environmental pressures caused by population growth and consumerism require the development of resource recovery from waste, hence a circular economy approach. The production of chemicals and fuels from organic waste using mixed microbial cultures (MMC) has become promising. MMC use the synergy of bio-catalytic activities from different microorganisms to transform complex organic feedstock, such as by-products from food production and food waste. In the absence of oxygen, the feedstock can be converted into biogas through the established anaerobic digestion (AD) approach. The potential of MMC has shifted to production of intermediate AD compounds as precursors for renewable chemicals. A particular set of anaerobic pathways in MMC fermentation, known as chain elongation, can occur under specific conditions producing medium chain carboxylic acids (MCCAs) with higher value than biogas and broader applicability. This review introduces the chain elongation pathway and other bio-reactions occurring during MMC fermentation. We present an overview of the complex feedstocks used, and pinpoint the main operational parameters for MCCAs production such as temperature, pH, loading rates, inoculum, head space composition, and reactor design. The review evaluates the key findings of MCCA production using MMC, and concludes by identifying critical research targets to drive forward this promising technology as a valorisation method for complex organic waste.

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“…In this regard, elongation of carboxylic acids has been explored as an alternative to this issue. As an example, promoting the chain elongation of acetic and butyric acid can enhance caproic acid production [67][68][69]. Caproic acid solubility, 10.8 g/L in water [68] is low when compared to the miscibility of acetic and butyric acid [70].…”

Section: Emerging Mixed Culture Technologiesmentioning

confidence: 99%

Increasing Profits in Food Waste Biorefinery—A Techno-Economic Analysis

Bastidas‐Oyanedel

Schmidt

2018

Energies

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The present manuscript highlights the economic profit increase when combining organic waste anaerobic digestion with other mixed culture anaerobic fermentation technologies, e.g., lactic acid fermentation and dark fermentation. Here we consider the conversion of 50 tonnes/day of food waste into methane, power generation (from CHP of biomethane), lactic acid, polylactic acid, hydrogen, acetic acid and butyric acid. The economic assessment shows that the basic alternative, i.e., anaerobic digestion with methane selling to the grid, generates 19 USD/t_VS (3 USD/t_foodwaste) of profit. The highest profit is obtained by dark fermentation with separation and purification of acetic and butyric acids, i.e., 296 USD/t_VS (47 USD/t_foodwaste). The only alternative that presented losses is the power generation alternative, needing tipping fees and/or subsidy of 176 USD/t_VS (29 USD/t_foodwaste). The rest of the alternatives generate profit. From the return on investment (ROI) and payback time, the best scenario is the production of polylactic acid, with 98% ROI, and 7.8 years payback time. Production of butyric acid ROI and payback time was 74% and 9.1 years.

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Thermodynamic and physiological study of caproate and 1,3-propanediol co-production through glycerol fermentation and fatty acids chain elongation

Cited by 74 publications

References 57 publications

Postharvest Water Loss of Wine Grape: When, What and Why

Postharvest Water Loss of Wine Grape: When, What and Why

Medium Chain Carboxylic Acids from Complex Organic Feedstocks by Mixed Culture Fermentation

Increasing Profits in Food Waste Biorefinery—A Techno-Economic Analysis

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