Medium chain fatty acids production from anaerobic fermentation of food wastes: The role of fermentation pH in metabolic pathways

Wu, L; Wei, W; Chen, Z; Shi, X; Wang, D; Chen, X; Ni, BJ

Medium chain fatty acids production from anaerobic fermentation of food wastes: The role of fermentation pH in metabolic pathways

Wu, L

Wei, W

Chen, Z

Shi, X

Wang, D Chen, X Ni, BJ

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Publisher:: ELSEVIER SCIENCE SA
Publication Type:: Journal Article
Citation:: Chemical Engineering Journal, 2023, 472
Issue Date:: 2023-09-15

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Field	Value	Language
dc.contributor.author	Wu, L https://orcid.org/0000-0001-8581-2937
dc.contributor.author	Wei, W https://orcid.org/0000-0001-5613-337X
dc.contributor.author	Chen, Z https://orcid.org/0000-0003-0627-0856
dc.contributor.author	Shi, X https://orcid.org/0000-0001-8403-3392
dc.contributor.author	Wang, D
dc.contributor.author	Chen, X
dc.contributor.author	Ni, BJ
dc.date.accessioned	2024-04-10T06:00:36Z
dc.date.available	2024-04-10T06:00:36Z
dc.date.issued	2023-09-15
dc.identifier.citation	Chemical Engineering Journal, 2023, 472
dc.identifier.issn	1385-8947
dc.identifier.issn	1873-3212
dc.identifier.uri	http://hdl.handle.net/10453/177651
dc.description.abstract	Using food waste (FW) as a sustainable feedstock for the production of valuable medium-chain fatty acids (MCFAs) would alleviate greenhouse gas emissions while allowing the efficient recovery of carbon contained in this biowaste. The fermentation pH is a crucial factor controlling the type and yields of the MCFAs derived from FW-fed fermentation by steering the biological reactions involved. However, the mechanism shifts that occur at varying pH values are not well understood. Therefore, this study assessed the potential role of fermentation pH (i.e., 5, 7, and 10) on the carbon recovery from FW as MCFAs and the associated mechanisms. Predominantly MCFAs (5.52 g COD/L) were synthesized at pH 5 with caproate formed as the main high-value product. Abundant but a bit fewer MCFAs (1.08 g COD/L) were yielded at pH 7, in which caproate also was the prevalent MCFAs. However, no obvious MCFAs were synthesized under pH 10. The pH also drove the change of key microbial communities that served as chain elongators, which were maximally enriched at pH 5 but were scarce at pH 10. More importantly, mildly acidic pH (i.e., 5) drove less ethanol oxidization, ensuring the effective usage of electron donor for higher MCFAs yield. This study revealed how pH steers the metabolic pathways of MCFAs production from FW in open-culture anaerobic fermentation from a metagenomic viewpoint.
dc.language	English
dc.publisher	ELSEVIER SCIENCE SA
dc.relation	http://purl.org/au-research/grants/arc/DP220101139
dc.relation	http://purl.org/au-research/grants/arc/DE220100530
dc.relation.ispartof	Chemical Engineering Journal
dc.relation.isbasedon	10.1016/j.cej.2023.144824
dc.rights	info:eu-repo/semantics/closedAccess
dc.subject	0904 Chemical Engineering, 0905 Civil Engineering, 0907 Environmental Engineering
dc.subject.classification	Chemical Engineering
dc.subject.classification	4004 Chemical engineering
dc.subject.classification	4011 Environmental engineering
dc.subject.classification	4016 Materials engineering
dc.title	Medium chain fatty acids production from anaerobic fermentation of food wastes: The role of fermentation pH in metabolic pathways
dc.type	Journal Article
utslib.citation.volume	472
utslib.for	0904 Chemical Engineering
utslib.for	0905 Civil Engineering
utslib.for	0907 Environmental Engineering
pubs.organisational-group	University of Technology Sydney
pubs.organisational-group	University of Technology Sydney/Faculty of Engineering and Information Technology
pubs.organisational-group	University of Technology Sydney/Faculty of Engineering and Information Technology/School of Civil and Environmental Engineering
pubs.organisational-group	University of Technology Sydney/Strength - CTWW - Centre for Technology in Water and Wastewater Treatment
utslib.copyright.status	closed_access	*
dc.date.updated	2024-04-10T06:00:35Z
pubs.publication-status	Published
pubs.volume	472

Abstract:

Using food waste (FW) as a sustainable feedstock for the production of valuable medium-chain fatty acids (MCFAs) would alleviate greenhouse gas emissions while allowing the efficient recovery of carbon contained in this biowaste. The fermentation pH is a crucial factor controlling the type and yields of the MCFAs derived from FW-fed fermentation by steering the biological reactions involved. However, the mechanism shifts that occur at varying pH values are not well understood. Therefore, this study assessed the potential role of fermentation pH (i.e., 5, 7, and 10) on the carbon recovery from FW as MCFAs and the associated mechanisms. Predominantly MCFAs (5.52 g COD/L) were synthesized at pH 5 with caproate formed as the main high-value product. Abundant but a bit fewer MCFAs (1.08 g COD/L) were yielded at pH 7, in which caproate also was the prevalent MCFAs. However, no obvious MCFAs were synthesized under pH 10. The pH also drove the change of key microbial communities that served as chain elongators, which were maximally enriched at pH 5 but were scarce at pH 10. More importantly, mildly acidic pH (i.e., 5) drove less ethanol oxidization, ensuring the effective usage of electron donor for higher MCFAs yield. This study revealed how pH steers the metabolic pathways of MCFAs production from FW in open-culture anaerobic fermentation from a metagenomic viewpoint.

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http://hdl.handle.net/10453/177651