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You J, Farghali M, Yoshida G, Yamamoto H, Iwasaki M, Shimizu K, Maseda H, Andriamanohiarisoamanana FJ, Ihara I. Biochar-assisted control of antibiotic-resistant bacteria and methane yield optimization in two-stage anaerobic digestion under organic load and antibiotic stress. ENVIRONMENTAL RESEARCH 2025; 279:121679. [PMID: 40287040 DOI: 10.1016/j.envres.2025.121679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2024] [Revised: 04/13/2025] [Accepted: 04/23/2025] [Indexed: 04/29/2025]
Abstract
This study explores the interactions between microbial communities, antibiotic resistance, and biogas production in anaerobic digestion systems, focusing on the acidogenic (AP) and methanogenic (MP) phases under varying organic loads, cefazolin (CEZ) exposure, and biochar supplementation. High organic loading (10 g/L glucose) significantly suppressed CEZ-resistant bacteria (CEZ-r) during the AP phase. However, their abundance markedly rebounded in MP, rising from 0.30 % to 36.28 % in control, indicating phase-specific dynamics. CEZ residues increased CEZ-r by 2.49 % and 9.30 % at 0 and 5 g/L glucose during AP. Although AP suppressed CEZ-r to 0.23 % in the CEZ-added reactor at 10 g/L glucose, MP rebounded CEZ-r to 8.30 %. In addition, CEZ exposure reduced methane yields by up to 28.14 %, likely due to the suppression of Methanosaetaceae and impaired acetic acid conversion. In contrast, biochar addition effectively reduced CEZ-r abundance to below 1.00 % at moderate to high organic loads and alleviated CEZ-induced inhibition on methane production. Biochar also enhanced Methanosaetaceae abundance (up to +6.55 %) compared to the control and promoted more efficient substrate utilization, possibly by facilitating direct interspecies electron transfer. These findings emphasize the role of organic load and digestion phase in shaping antibiotic resistance and system performance. Furthermore, biochar addition effectively mitigates the negative impacts of antibiotic residues, stabilizes microbial communities, and enhances biogas production.
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Affiliation(s)
- Jingyi You
- Graduate School of Agricultural Science, Kobe University, Kobe, 657-8501, Japan
| | - Mohamed Farghali
- Graduate School of Agricultural Science, Kobe University, Kobe, 657-8501, Japan; Department of Animal and Poultry Hygiene & Environmental Sanitation, Faculty of Veterinary Medicine, Assiut University, Assiut, 71526, Egypt
| | - Gen Yoshida
- Graduate School of Agricultural Science, Kobe University, Kobe, 657-8501, Japan
| | - Hanari Yamamoto
- Graduate School of Agricultural Science, Kobe University, Kobe, 657-8501, Japan
| | - Masahiro Iwasaki
- Graduate School of Agricultural Science, Kobe University, Kobe, 657-8501, Japan
| | - Kazuya Shimizu
- Faculty of Life Sciences, Toyo University, Asaka, Saitama, 351-8510, Japan; Bio-Resilience Research Project (BRRP), Toyo University, Asaka, Saitama, 351-8510, Japan
| | - Hideaki Maseda
- Department of Life Science and Biotechnology, Molecular Biosystems Research Institute, Institute of Advanced Industrial Science & Technology, Osaka, 563-0026, Japan
| | - Fetra J Andriamanohiarisoamanana
- Division of Livestock Research, Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization, Koshi, Kumamoto, 861-1192, Japan
| | - Ikko Ihara
- Graduate School of Agricultural Science, Kobe University, Kobe, 657-8501, Japan.
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2
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Ghalibaf M, Pap N, Vainio M, Honkala N, Rasi S. Recovery of short-chain organic acids (SCOAs) obtained from anaerobic fermentation process. J Microbiol Methods 2024; 226:107031. [PMID: 39245368 DOI: 10.1016/j.mimet.2024.107031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2024] [Revised: 09/02/2024] [Accepted: 09/05/2024] [Indexed: 09/10/2024]
Abstract
Short-chain organic acids (SCOAs) are the intermediates in the anaerobic fermentation process, and can be used in food, textile, and pharmaceutical industries to produce different end use products. SCOAs can be separated, purified, and concentrated by different processes, such as distillation, extraction or membrane-based systems. SCOAs production adds more profitable possibilities to an acidic fermentation process by integration these marketable acids as highly concentrated mixtures with other refinery processes. The present study investigated two approaches for recovering of SCOAs: i) the production of clarified SCOAs liquid by microfiltration (MF) and then performing their concentration by reverse osmosis (RO) and ii) the recovery and concentration by the so-called integrated neutralization and acidified reaction method. The results of MF showed that some SCOAs were retained in the retentate together with the solids. However, in the following RO treatment, SCOAs could be successfully concentrated with a yield retention of over 90 % from the SCOAs liquid. In the latter method, a color-free SCOAs liquid was obtained with an increase in the total SCOAs concentration from 23 g/L to 146 g/L.
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Affiliation(s)
- M Ghalibaf
- Production Systems, Natural Resources Institute Finland (Luke), P.O. Box 2, FI-00791 Helsinki, Finland.
| | - N Pap
- Production Systems, Natural Resources Institute Finland (Luke), P.O. Box 2, FI-00791 Helsinki, Finland
| | - M Vainio
- Production Systems, Natural Resources Institute Finland (Luke), P.O. Box 2, FI-00791 Helsinki, Finland
| | - N Honkala
- Production Systems, Natural Resources Institute Finland (Luke), P.O. Box 2, FI-00791 Helsinki, Finland
| | - S Rasi
- Production Systems, Natural Resources Institute Finland (Luke), P.O. Box 2, FI-00791 Helsinki, Finland
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3
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Vršanská M, Veselá L, Baláková I, Kovaříková E, Jansová E, Knoll A, Voběrková S, Kubíčková L, Vaverková MD. A comprehensive study of food waste management and processing in the Czech Republic: Potential health risks and consumer behavior. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 927:172214. [PMID: 38580122 DOI: 10.1016/j.scitotenv.2024.172214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 04/01/2024] [Accepted: 04/02/2024] [Indexed: 04/07/2024]
Abstract
Food waste is currently a widely discussed phenomenon with significant economic and social consequences. One third of the food produced in the world is wasted at various points along the food supply chain. This article presents a comprehensive study that examines consumer behavior in dealing with food waste and activities in the composting process that enable waste sanitation. The survey conducted as part of this study showed that consumers want to eliminate odors, are concerned about potential infections, and generally sort less food waste. This study suggested that the addition of appropriate additives could be a solution. The results indicated that additives could eliminate negative side effects such as unpleasant odors, the presence of insects and rodents, and act as a prevention of the occurrence of pathogenic organisms. Tea tree oil showed the best positive physical and chemical properties among the additives tested (CaCO3 and citric acid) with a significant effect on inhibiting the growth of bacterial strains such as Salmonella strains and had the strongest antibacterial effect, neutralized unpleasant odors, and stabilized the waste. The use of additives could be a future solution to meet consumer demands, improve the quality of food waste and advance the circular economy to improve the sustainability of agricultural systems.
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Affiliation(s)
- Martina Vršanská
- Department of Chemistry and Biochemistry, Mendel University in Brno, třída Generála Píky 1999/5, 613 00 Brno, Czech Republic
| | - Lucie Veselá
- Department of Marketing and Trade, Faculty of Business and Economics, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic
| | - Irena Baláková
- Department of Marketing and Trade, Faculty of Business and Economics, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic
| | - Ester Kovaříková
- Department of Chemistry and Biochemistry, Mendel University in Brno, třída Generála Píky 1999/5, 613 00 Brno, Czech Republic
| | - Eva Jansová
- Department of Chemistry and Biochemistry, Mendel University in Brno, třída Generála Píky 1999/5, 613 00 Brno, Czech Republic
| | - Aleš Knoll
- Department of Animal Morphology, Physiology and Genetics, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic
| | - Stanislava Voběrková
- Department of Chemistry and Biochemistry, Mendel University in Brno, třída Generála Píky 1999/5, 613 00 Brno, Czech Republic
| | - Lea Kubíčková
- Department of Marketing and Trade, Faculty of Business and Economics, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic
| | - Magdalena Daria Vaverková
- Department of Applied and Landscape Ecology, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic; Department of Revitalization and Architecture, Institute of Civil Engineering, Warsaw University of Life Sciences, Nowoursynowska 159, 02 776 Warsaw, Poland.
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4
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Zhu X, Li P, Ju F. Microbiome dynamics and products profiles of biowaste fermentation under different organic loads and additives. Eng Life Sci 2024; 24:2300216. [PMID: 38708413 PMCID: PMC11065332 DOI: 10.1002/elsc.202300216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 08/26/2023] [Accepted: 10/05/2023] [Indexed: 05/07/2024] Open
Abstract
Biowaste fermentation is a promising technology for low-carbon print bioenergy and biochemical production. Although it is believed that the microbiome determines both the fermentation efficiency and the product profiles of biowastes, the explicit mechanisms of how microbial activity controls fermentation processes remained to be unexplored. The current study investigated the microbiome dynamics and fermentation product profiles of biowaste fermentation under different organic loads (5, 20, and 40 g-VS/L) and with additives that potentially modulate the fermentation process via methanogenesis inhibition (2-bromoethanesulfonate) or electron transfer promotion (i.e., reduced iron, magnetite iron, and activated carbon). The overall fermentation products yields were 440, 373 and 208 CH4-eq/g-VS for low-, medium- and high-load fermentation. For low- and medium-load fermentation, volatile fatty acids (VFAs) were first accumulated and were gradually converted to methane. For high-load fermentation, VFAs were the main fermentation products during the entire fermentation period, accounting for 62% of all products. 16S rRNA-based analyses showed that both 2-bromoethanesulfonate addition and increase of organic loads inhibited the activity of methanogens and promoted the activity of distinct VFA-producing bacterial microbiomes. Moreover, the addition of activated carbon promoted the activity of H2-producing Bacteroides, homoacetogenic Eubacteriaceae and methanogenic Methanosarcinaceae, whose activity dynamics during the fermentation led to changes in acetate and methane production. The current results unveiled mechanisms of microbiome activity dynamics shaping the biowaste fermentation product profiles and provided the fundamental basis for the development of microbiome-guided engineering approaches to modulate biowaste fermentation toward high-value product recovery.
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Affiliation(s)
- Xinyu Zhu
- Key Laboratory of Coastal Environment and Resources of Zhejiang ProvinceSchool of EngineeringWestlake UniversityHangzhouZhejiang ProvinceChina
- Environmental Microbiome and Biotechnology Laboratory, Center of Synthetic Biology and Integrated BioengineeringWestlake UniversityHangzhouZhejiang ProvinceChina
- Institute of Advanced TechnologyWestlake Institute for Advanced StudyHangzhouZhejiang ProvinceChina
- Westlake Laboratory of Life Sciences and BiomedicineHangzhouChina
| | - Ping Li
- Key Laboratory of Coastal Environment and Resources of Zhejiang ProvinceSchool of EngineeringWestlake UniversityHangzhouZhejiang ProvinceChina
- Environmental Microbiome and Biotechnology Laboratory, Center of Synthetic Biology and Integrated BioengineeringWestlake UniversityHangzhouZhejiang ProvinceChina
- Institute of Advanced TechnologyWestlake Institute for Advanced StudyHangzhouZhejiang ProvinceChina
| | - Feng Ju
- Key Laboratory of Coastal Environment and Resources of Zhejiang ProvinceSchool of EngineeringWestlake UniversityHangzhouZhejiang ProvinceChina
- Environmental Microbiome and Biotechnology Laboratory, Center of Synthetic Biology and Integrated BioengineeringWestlake UniversityHangzhouZhejiang ProvinceChina
- Institute of Advanced TechnologyWestlake Institute for Advanced StudyHangzhouZhejiang ProvinceChina
- Westlake Laboratory of Life Sciences and BiomedicineHangzhouChina
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5
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Qin W, Han S, Meng F, Chen K, Gao Y, Li J, Lin L, Hu E, Jiang J. Impacts of seasonal variation on volatile fatty acids production of food waste anaerobic fermentation. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 912:168764. [PMID: 38000740 DOI: 10.1016/j.scitotenv.2023.168764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 11/07/2023] [Accepted: 11/19/2023] [Indexed: 11/26/2023]
Abstract
This study aims to investigate the influence of seasonal variations on Volatile fatty acids (VFAs) production from food waste (FW) and to quantify their impact. Results of batch experiments with external pH control indicated that the properties of FW exhibited significant seasonal variations and were markedly different from kitchen waste (KW). The spring group demonstrated the highest VFA concentration and VFA/SCOD, at 31.24 g COD/L and 92.20 % respectively, which were 1.22 and 1.27 times higher than those observed in the summer season. The combined proportion of acetic acid and butyric acid accounted for 81.10 % of the total VFAs in spring, suggesting the highest applicability to the carbon source. The VFA content of all seasonal groups in descending order was butyric acid, propionic acid and acetic acid. Carbohydrates, along with spicy and citrusy substances, promoted the conversion of total VFA and butyric acid, while proteins and lipids favored the production of acetic acid and propionic acid.
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Affiliation(s)
- Weikai Qin
- School of Environment, Tsinghua University, Beijing 100084, China
| | - Siyu Han
- School of Environment, Tsinghua University, Beijing 100084, China
| | - Fanzhi Meng
- School of Environment, Tsinghua University, Beijing 100084, China
| | - Kailun Chen
- School of Environment, Tsinghua University, Beijing 100084, China
| | - Yuchen Gao
- School of Environment, Tsinghua University, Beijing 100084, China
| | - Jinglin Li
- School of Environment, Tsinghua University, Beijing 100084, China
| | - Li Lin
- School of Environment, Tsinghua University, Beijing 100084, China
| | - Endian Hu
- School of Environment, Tsinghua University, Beijing 100084, China
| | - Jianguo Jiang
- School of Environment, Tsinghua University, Beijing 100084, China.
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6
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Arhin SG, Cesaro A, Di Capua F, Esposito G. Acidogenic fermentation of food waste to generate electron acceptors and donors towards medium-chain carboxylic acids production. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2023; 348:119379. [PMID: 37898048 DOI: 10.1016/j.jenvman.2023.119379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 09/06/2023] [Accepted: 10/14/2023] [Indexed: 10/30/2023]
Abstract
This study investigated the optimum pH, temperature, and food-to-microorganisms (F/M) ratio for regulating the formation of electron acceptors and donors during acidogenic fermentation to facilitate medium-chain carboxylic acids (MCCAs) production from food waste. Mesophilic fermentation at pH 6 was optimal for producing mixed volatile fatty acids (719 ± 94 mg COD/g VS) as electron acceptors. Under mesophilic conditions, the F/M ratio (g VS/g VS) could be increased to 6 to generate 22 ± 2 g COD/L of electron acceptors alongside 2 ± 0 g COD/L of caproic acid. Thermophilic fermentation at pH 6 was the best condition for producing lactic acid as an electron donor. However, operating at F/M ratios above 3 g VS/g VS under thermophilic settings significantly reduced lactic acid yield. A preliminary techno-economic evaluation revealed that converting lactic acid and butyric acid generated during acidogenic fermentation to caproic acid was the most profitable food waste valorization scenario and could generate 442-468 €/t VS/y. The results presented in this study provide insights into how to tailor acidogenic fermentation reactions to desired intermediates and will help maximize MCCAs synthesis.
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Affiliation(s)
- Samuel Gyebi Arhin
- Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, Via Claudio 21, 80125, Naples, Italy.
| | - Alessandra Cesaro
- Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, Via Claudio 21, 80125, Naples, Italy
| | - Francesco Di Capua
- School of Engineering, University of Basilicata, via dell'Ateneo Lucano 10, 85100, Potenza, Italy
| | - Giovanni Esposito
- Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, Via Claudio 21, 80125, Naples, Italy
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7
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Clagnan E, Cucina M, Vilas Sajgule R, De Nisi P, Adani F. Microbial community acclimatization enhances bioplastics biodegradation and biogas production under thermophilic anaerobic digestion. BIORESOURCE TECHNOLOGY 2023; 390:129889. [PMID: 37866767 DOI: 10.1016/j.biortech.2023.129889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 10/09/2023] [Accepted: 10/16/2023] [Indexed: 10/24/2023]
Abstract
This paper reports the results of a novel study of microbial acclimatization for bioplastics anaerobic degradation and conversion into biogas. Three sequential anaerobic digestion (AD) runs were carried out to favour microbial acclimatization to two different bioplastics, starch-based (SBS) and polyactic-acid (PLA). AD of SBS and PLA bioplastics was favoured by the acclimatization of the inoculum to the substrate after each run of AD. SBS conversion into biogas increased by 52 % (from 94 to 143 NL kgVS-1) and it was correlated with the enhanced growth of starch degrading bacteria such as Hydrogenispora, Halocella and Haloplasma. PLA anaerobic degradation increased by 97 % (from 395 to 779 NLbiogas kgVS-1) and it was related to the acclimatization of known PLA-degraders such as Tepidimicrobium, Methanothermobacter and Tepidanaerobacter. Microbial acclimatization appears a suitable and low-cost strategy to enhance bioplastics circularity by promoting their anaerobic biodegradation and conversion into biogas.
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Affiliation(s)
- Elisa Clagnan
- Gruppo Ricicla labs., Dipartimento di Scienze Agrarie e Ambientali - Produzione, Territorio, Agroenergia (DiSAA), Università degli studi di Milano, Via Celoria 2, 20133 Milano, Italy; Department for Sustainability, Biotechnologies and Agroindustry Division, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Center, Via Anguillarese 301, 00123 Rome, Italy
| | - Mirko Cucina
- Gruppo Ricicla labs., Dipartimento di Scienze Agrarie e Ambientali - Produzione, Territorio, Agroenergia (DiSAA), Università degli studi di Milano, Via Celoria 2, 20133 Milano, Italy; National Research Council of Italy, Institute for Agriculture and Forestry Systems in the Mediterranean (ISAFOM-CNR), Via della Madonna Alta 128, 06128 Perugia, Italy
| | - Raveena Vilas Sajgule
- Gruppo Ricicla labs., Dipartimento di Scienze Agrarie e Ambientali - Produzione, Territorio, Agroenergia (DiSAA), Università degli studi di Milano, Via Celoria 2, 20133 Milano, Italy
| | - Patrizia De Nisi
- Gruppo Ricicla labs., Dipartimento di Scienze Agrarie e Ambientali - Produzione, Territorio, Agroenergia (DiSAA), Università degli studi di Milano, Via Celoria 2, 20133 Milano, Italy
| | - Fabrizio Adani
- Gruppo Ricicla labs., Dipartimento di Scienze Agrarie e Ambientali - Produzione, Territorio, Agroenergia (DiSAA), Università degli studi di Milano, Via Celoria 2, 20133 Milano, Italy.
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8
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Elgarahy AM, Eloffy MG, Alengebawy A, El-Sherif DM, Gaballah MS, Elwakeel KZ, El-Qelish M. Sustainable management of food waste; pre-treatment strategies, techno-economic assessment, bibliometric analysis, and potential utilizations: A systematic review. ENVIRONMENTAL RESEARCH 2023; 225:115558. [PMID: 36842700 DOI: 10.1016/j.envres.2023.115558] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 02/20/2023] [Accepted: 02/21/2023] [Indexed: 06/18/2023]
Abstract
Food waste (FW) contains many nutritional components such as proteins, lipids, fats, polysaccharides, carbohydrates, and metal ions, which can be reused in some processes to produce value-added products. Furthermore, FW can be converted into biogas, biohydrogen, and biodiesel, and this type of green energy can be used as an alternative to nonrenewable fuel and reduce reliance on fossil fuel sources. It has been demonstrated in many reports that at the laboratory scale production of biochemicals using FW is as good as pure carbon sources. The goal of this paper is to review approaches used globally to promote turning FW into useable products and green energy. In this context, the present review article highlights deeply in a transdisciplinary manner the sources, types, impacts, characteristics, pre-treatment strategies, and potential management of FW into value-added products. We find that FW could be upcycled into different valuable products such as eco-friendly green fuels, organic acids, bioplastics, enzymes, fertilizers, char, and single-cell protein, after the suitable pre-treatment method. The results confirmed the technical feasibility of all the reviewed transformation processes of FW. Furthermore, life cycle and techno-economic assessment studies regarding the socio-economic, environmental, and engineering aspects of FW management are discussed. The reviewed articles showed that energy recovery from FW in various forms is economically feasible.
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Affiliation(s)
- Ahmed M Elgarahy
- Environmental Chemistry Division, Environmental Science Department, Faculty of Science, Port Said University, Port Said, Egypt; Egyptian Propylene and Polypropylene Company (EPPC), Port-Said, Egypt.
| | - M G Eloffy
- National Institute of Oceanography and Fisheries (NIOF), Cairo, Egypt.
| | - Ahmed Alengebawy
- College of Engineering, Huazhong Agricultural University, Wuhan, 430070, PR China.
| | - Dina M El-Sherif
- National Institute of Oceanography and Fisheries (NIOF), Cairo, Egypt.
| | - Mohamed S Gaballah
- National Institute of Oceanography and Fisheries (NIOF), Cairo, Egypt; College of Engineering (Key Laboratory for Clean Renewable Energy Utilization Technology, Ministry of Agriculture), China Agricultural University, Beijing, 100083, PR China.
| | - Khalid Z Elwakeel
- Environmental Chemistry Division, Environmental Science Department, Faculty of Science, Port Said University, Port Said, Egypt.
| | - Mohamed El-Qelish
- Water Pollution Research Department, National Research Centre, El Buhouth St., Dokki, 12622, Cairo, Egypt.
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9
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Long F, Fan J, Liu H. Prediction and optimization of medium-chain carboxylic acids production from food waste using machine learning models. BIORESOURCE TECHNOLOGY 2023; 370:128533. [PMID: 36574890 DOI: 10.1016/j.biortech.2022.128533] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 12/19/2022] [Accepted: 12/22/2022] [Indexed: 06/17/2023]
Abstract
Machine learning models were developed in this study to predict and optimize the medium-chain carbolic acids (MCCAs) production from food waste. All three selected prediction algorithms achieved decent performance (accuracy > 0.85, R2 > 0.707). Three optimization algorithms were applied for MCCA production optimization based on the prediction algorithms. The maximum MCCA production rate (0.68 g chemical oxygen demand per liter per day) was achieved by simulated annealing coupled with random forest under the optimal conditions of pH 8.3, temperature 50 °C, retention time 4 days, loading rate 15.8 g volatile solid per liter per day, and inoculum to food waste ratio 70:30 with semi-continuous mode. Further experiments validated (18 % error) that the MCCA production rate was 113 % higher than the highest production rate of current lab experiments and 60 % higher than the statistical optimization using response surface methodology. This study demonstrates the potential of using machine learning for MCCA production prediction and optimization.
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Affiliation(s)
- Fei Long
- Department of Biological and Ecological Engineering, Oregon State University, Corvallis, OR 97331, USA
| | - Joshua Fan
- Crescent Valley High School, Corvallis, OR 97330, USA
| | - Hong Liu
- Department of Biological and Ecological Engineering, Oregon State University, Corvallis, OR 97331, USA.
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10
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Ravi YK, Zhang W, Liang Y. Effect of surfactant assisted ultrasonic pretreatment on production of volatile fatty acids from mixed food waste. BIORESOURCE TECHNOLOGY 2023; 368:128340. [PMID: 36400272 DOI: 10.1016/j.biortech.2022.128340] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Revised: 11/12/2022] [Accepted: 11/14/2022] [Indexed: 06/16/2023]
Abstract
In this study, the potential effect of surfactant assisted ultrasonic pretreatment on mixed food waste was investigated. Surfactants, such as Rhamnolipid, Sodium dodecyl sulfate; Glucopon and Triton X 100 were evaluated in this work. Among them, the maximum solubilization of chemical oxygen demand of 45.5 % and the highest release of soluble COD of 31 g/L were observed for ultrasonication assisted by Triton X 100 at a dose of 0.01 g/g TS in 30 min. The presence of a surfactant also reduced 27.5 % of energy demand when compared to ultrasonic pretreatment alone. Compared to the non-pretreated samples after anaerobic digestion, ultrasonication assisted by Triton X 100 led to 95 % increase of volatile fatty acid titers and 83 % increase of carbon conversion efficiency. Thus, sonication with the addition of Triton X 100 was proven to be highly effective toward increasing digestibility of and yield of volatile fatty acid from mixed food waste.
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Affiliation(s)
- Yukesh Kannah Ravi
- Department of Environmental and Sustainable Engineering, University at Albany, State University of New York, 1400 Washington Avenue, Albany, NY 12222, USA.
| | - Weilan Zhang
- Department of Environmental and Sustainable Engineering, University at Albany, State University of New York, 1400 Washington Avenue, Albany, NY 12222, USA
| | - Yanna Liang
- Department of Environmental and Sustainable Engineering, University at Albany, State University of New York, 1400 Washington Avenue, Albany, NY 12222, USA
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11
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Wang Y, Huang Z, Zhao M, Miao H, Shi W, Ruan W. Enhanced chloride-free snow-melting agent generation from organic wastewater by integrating bioconversion and synthesis. BIORESOURCE TECHNOLOGY 2022; 366:128200. [PMID: 36309178 DOI: 10.1016/j.biortech.2022.128200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 10/17/2022] [Accepted: 10/20/2022] [Indexed: 06/16/2023]
Abstract
In this study, a new process for producing chloride-free snow-melting agents (CSAs) was proposed. Organic wastewater was converted to total volatile fatty acids (TVFA) by anaerobic acidogenic fermentation. The experiments for acid generation showed that the maximum TVFA concentration of 45.9 g/L was obtained at an organic loading rate of 5 g chemical oxygen demand /(L·d), and the proportion of acetic acid reached 78.8 %. Forward osmosis was used for concentrating the TVFA solution. The obtained CSAs, after evaporation and crystallization, had a better ice-melting capacity and less corrosion on metal and concrete than NaCl and CaCl2. Additionally, the damage caused by CSAs to the germination of plant seeds was significantly lesser than that caused by chloride salts. This study proposed a feasible method for the high-value conversion of organic wastewater, providing a new direction for the reuse of organic wastewater.
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Affiliation(s)
- Yijie Wang
- School of Environment and Civil Engineering, Jiangnan University, Wuxi 214122, China; Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, Jiangnan University, Wuxi 214122, China
| | - Zhenxing Huang
- School of Environment and Civil Engineering, Jiangnan University, Wuxi 214122, China; Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, Jiangnan University, Wuxi 214122, China
| | - Mingxing Zhao
- School of Environment and Civil Engineering, Jiangnan University, Wuxi 214122, China; Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, Jiangnan University, Wuxi 214122, China.
| | - Hengfeng Miao
- School of Environment and Civil Engineering, Jiangnan University, Wuxi 214122, China; Jiangsu Collaborative Innovation Center of Water Treatment Technology & Material, Suzhou 215009, China
| | - Wansheng Shi
- School of Environment and Civil Engineering, Jiangnan University, Wuxi 214122, China; Jiangsu Collaborative Innovation Center of Water Treatment Technology & Material, Suzhou 215009, China
| | - Wenquan Ruan
- School of Environment and Civil Engineering, Jiangnan University, Wuxi 214122, China; Jiangsu Collaborative Innovation Center of Water Treatment Technology & Material, Suzhou 215009, China
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Atasoy M, Cetecioglu Z. The effects of pH on the production of volatile fatty acids and microbial dynamics in long-term reactor operation. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2022; 319:115700. [PMID: 35982552 DOI: 10.1016/j.jenvman.2022.115700] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 07/05/2022] [Accepted: 07/05/2022] [Indexed: 06/15/2023]
Abstract
Volatile fatty acids, intermediate products of anaerobic digestion, are one of the most promising biobased products. In this study, the effects of acidic (pH 5), neutral (without pH adjustment) and alkali (pH 10) pH on production efficiency and composition of volatile fatty acids (VFAs) and bacterial community profile were analyzed. The anaerobic sequencing batch reactors were fed cheese production wastewater as substrate and inoculated by anaerobic granular seed sludge. The results showed that acidic pH improved VFA production yield (0.92 at pH 5; 0.42 at pH 10 and 0.21 gCOD/gVS at neutral pH). Furthermore, propionic acid was dominant under both pH 10 (64 ± 20%) and neutral pH (72 ± 8%), whereas, acetic acid (23 ± 20%4), propionic acid (22 ± 3%), butyric acid (21 ± 4%) and valeric acid (15 ± 8%) were almost equally distributed under pH 5. Adaptation of bacterial community to different pH conditions might steer the acid profile: Bacteroidetes (50.07 ± 2%) under pH 10, Proteobacteria (40.74 ± 7%) under neutral pH and Firmicutes (47.64 ± 9%) under pH 5 were the most dominant phylum, respectively. Results indicated pH plays a significant role in VFA production, acid composition, and bacterial community structure. However, in order to gain a concrete understanding effects of pH, characterization of intracellular and extracellular metabolites with dynamics of the microbial community is required.
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Affiliation(s)
- Merve Atasoy
- Department of Chemical Engineering, KTH Royal Institute of Technology, 100 44, Stockholm, Sweden; UNLOCK, Wageningen University and Research, 6708 PB, the Netherlands.
| | - Zeynep Cetecioglu
- Department of Chemical Engineering, KTH Royal Institute of Technology, 100 44, Stockholm, Sweden; Department of Industrial Biotechnology, KTH Royal Institute of Technology, AlbaNova University Center, 11421, Stockholm, Sweden
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Vasilica B(TB, Chiș MS, Alexa E, Pop C, Păucean A, Man S, Igual M, Haydee KM, Dalma KE, Stănilă S, Socaci S, Fărcaș A, Berbecea A, Popescu I, Muste S. The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile. INSECTS 2022; 13:576. [PMID: 35886752 PMCID: PMC9322958 DOI: 10.3390/insects13070576] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 06/13/2022] [Accepted: 06/23/2022] [Indexed: 02/01/2023]
Abstract
Acheta domesticus (L.1758) has been recently accepted by the European Union as a novel food, being the third insect that has been approved for human consumption. Nowadays, researchers' attention is focused on exploiting new protein sustainable sources, and, therefore, insect flour has gained more and more interest. Organic acids, fatty acids, amino acids, aroma volatile compounds, and minerals were analyzed through HPLC-RID (High-performance liquid chromatography), GC-MS (Gas chromatography-mass spectrometry), LC-MS (Liquid chromatography-mass spectrometry), ITEX/GC-MS and AAS (Atomic Absorption Spectrophotometry), respectively. Fermentation of the insect flour with Lactobacillus plantarum ATCC 8014 strain (Lp) leads to an increase in organic acids such as lactic, acetic, and oxalic, whilst citric acid decreases its value. SFA (saturated fatty acids) and MUFA (monosaturated fatty acids) groups were positively influenced by Lp fermentation; meanwhile, PUFA (polysaturated fatty acids) decreased during fermentation. A positive trend was observed for amino acids, aroma volatile content, and minerals enhancement during insect sourdough fermentation, mainly at 24 h of fermentation. Acheta domesticus (A. domesticus) sourdough fermentation represents a new tool that needs to be further exploited aiming to improve the nutritional qualities of the final products.
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Affiliation(s)
- Beldean (Tătar) Bianca Vasilica
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manăștur Street, 400372 Cluj-Napoca, Romania; (B.B.V.); (A.P.); (S.M.); (S.M.)
| | - Maria Simona Chiș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manăștur Street, 400372 Cluj-Napoca, Romania; (B.B.V.); (A.P.); (S.M.); (S.M.)
| | - Ersilia Alexa
- Department of Food Control, Faculty of Agro-Food Technologies, Banat University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 30064 Timisoara, Romania;
| | - Carmen Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.P.); (S.S.); (A.F.)
| | - Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manăștur Street, 400372 Cluj-Napoca, Romania; (B.B.V.); (A.P.); (S.M.); (S.M.)
| | - Simona Man
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manăștur Street, 400372 Cluj-Napoca, Romania; (B.B.V.); (A.P.); (S.M.); (S.M.)
| | - Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain;
| | - Kovacs Melinda Haydee
- NCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania; (K.M.H.); (K.E.D.)
| | - Kovacs Emoke Dalma
- NCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania; (K.M.H.); (K.E.D.)
| | - Sorin Stănilă
- Department of Technical Sciences and Soil Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur Street, No. 3-5, 400372 Cluj-Napoca, Romania
| | - Sonia Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.P.); (S.S.); (A.F.)
| | - Anca Fărcaș
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.P.); (S.S.); (A.F.)
| | - Adina Berbecea
- Department of Soil Sciences, Faculty of Agriculture, Banat University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 30064 Timisoara, Romania; (A.B.); (I.P.)
| | - Iuliana Popescu
- Department of Soil Sciences, Faculty of Agriculture, Banat University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 30064 Timisoara, Romania; (A.B.); (I.P.)
| | - Sevastița Muste
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manăștur Street, 400372 Cluj-Napoca, Romania; (B.B.V.); (A.P.); (S.M.); (S.M.)
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