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Cited 16 time in webofscience Cited 16 time in scopus
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Non-sterile fermentation of food waste with indigenous consortium and yeast - Effects on microbial community and product spectrum

Authors
Peinemann, Jan ChristophRhee, ChaeyoungShin, Seung GuPleissner, Daniel
Issue Date
Jun-2020
Publisher
Elsevier BV
Keywords
Lactic acid; Acetic acid; Ethanol; Enterococcus spp.; Saccharomyces cerevisiae; Mixed fermentation
Citation
Bioresource Technology, v.306
Indexed
SCIE
SCOPUS
Journal Title
Bioresource Technology
Volume
306
URI
https://scholarworks.gnu.ac.kr/handle/sw.gnu/6522
DOI
10.1016/j.biortech.2020.123175
ISSN
0960-8524
1873-2976
Abstract
This work presents examples of non-sterile mixed culture fermentation of food waste with a cultivated indigenous consortium (IC) gained from food waste, which produces lactic and acetic acids, combined with Saccharomyces cerevisiae, which produces ethanol. All results are flanked by microbial analysis to monitor changes in microbial community. At pH 6 and inoculated with yeast or IC, or both mixed sugars conversion was equal to 71%, 51%, or 67%, respectively. Under pH unregulated conditions metabolic yields were 71%, 67%, or up to 81%. While final titer of acetic acid was not affected by pH (100-200 mM), ethanol and lactic acid titers were. Using mixed culture and pH 6, sugars were almost equally used for formation of ethanol and lactic acid (400-500 mM). However, under pH unregulated conditions 80% of the substrate was converted into ethanol (900-1000 mM).
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