Control of fermentation duration and pH to orient biochemicals and biofuels production from cheese whey.

Biofuels Cheese Fermentation Hydrogen / metabolism Hydrogen-Ion Concentration Lactic Acid / biosynthesis Whey / metabolism
Biohydrogen Cheese whey Dark fermentation Metabolic pathways modelling Organic acids

Journal

Bioresource technology
ISSN: 1873-2976
Titre abrégé: Bioresour Technol
Pays: England
ID NLM: 9889523

Informations de publication

Date de publication:
Oct 2019
Historique:
received: 03 05 2019
revised: 27 06 2019
accepted: 28 06 2019
pubmed: 22 7 2019
medline: 14 8 2019
entrez: 21 7 2019
Statut: ppublish

Résumé

Batch dark fermentation tests were performed on sheep cheese whey without inoculum addition at different operating pHs, relating the type and production yields of the observed gaseous and liquid by-products to the evolution of fermentation. Cheese whey fermentation evolved over time in two steps, involving an initial conversion of carbohydrates to lactic acid, followed by the degradation of this to soluble and gaseous products including short-chain fatty acids (mainly acetic, butyric and propionic acids) and hydrogen. The operating pH affected the production kinetics and yields, as well as the fermentation pathways. By varying the duration of the fermentation process, different cheese whey exploitation strategies may be applied and oriented to the main production of lactic acid, hydrogen or other organic acids.

Identifiants

DOI: 10.1016/j.biortech.2019.121722 PMID: 31323727
pubmed: 31323727
pii: S0960-8524(19)30952-6
doi: 10.1016/j.biortech.2019.121722
pii:
doi:

Substances chimiques

Biofuels 0
Lactic Acid 33X04XA5AT
Hydrogen 7YNJ3PO35Z

Types de publication

Journal Article

Langues

eng

Pagination

121722

Informations de copyright

Copyright © 2019 Elsevier Ltd. All rights reserved.

Auteurs

F Asunis (F)

Department of Civil and Environmental Engineering and Architecture, University of Cagliari, Piazza d'Armi, 09123 Cagliari, Italy. Electronic address: fabiano.asunis@unica.it.

G De Gioannis (G)

Department of Civil and Environmental Engineering and Architecture, University of Cagliari, Piazza d'Armi, 09123 Cagliari, Italy; IGAG - CNR, Environmental Geology and Geoengineering Institute of the National Research Council, Piazza d'Armi, 09123 Cagliari, Italy.

M Isipato (M)

Department of Civil and Environmental Engineering and Architecture, University of Cagliari, Piazza d'Armi, 09123 Cagliari, Italy.

A Muntoni (A)

Department of Civil and Environmental Engineering and Architecture, University of Cagliari, Piazza d'Armi, 09123 Cagliari, Italy; IGAG - CNR, Environmental Geology and Geoengineering Institute of the National Research Council, Piazza d'Armi, 09123 Cagliari, Italy.

A Polettini (A)

Department of Civil and Environmental Engineering, University of Rome "La Sapienza", Via Eudossiana 18, 00184 Rome, Italy.

R Pomi (R)

Department of Civil and Environmental Engineering, University of Rome "La Sapienza", Via Eudossiana 18, 00184 Rome, Italy.

A Rossi (A)

Department of Civil and Environmental Engineering, University of Rome "La Sapienza", Via Eudossiana 18, 00184 Rome, Italy.

D Spiga (D)

Department of Civil and Environmental Engineering and Architecture, University of Cagliari, Piazza d'Armi, 09123 Cagliari, Italy.

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Classifications MeSH

questionsmedicales.fr › Environnement et santé publique › Environnement › Ressources de production d'énergie › Énergie renouvelable › Biocarburants › Control of fermentation duration and pH to...
questionsmedicales.fr › Aliments et boissons › Aliments › Produits laitiers › Produits laitiers de culture › Fromage › Control of fermentation duration and pH to...
questionsmedicales.fr › Métabolisme › Métabolisme glucidique › Fermentation › Control of fermentation duration and pH to...
questionsmedicales.fr › Produits chimiques inorganiques › Gaz › Hydrogène › Control of fermentation duration and pH to...
questionsmedicales.fr › Phénomènes chimiques › Concentration en ions d'hydrogène › Control of fermentation duration and pH to...
questionsmedicales.fr › Composés chimiques organiques › Acides carboxyliques › Hydroxyacides › Lactates › Acide lactique › Control of fermentation duration and pH to...
questionsmedicales.fr › Aliments et boissons › Aliments › Produits laitiers › Lait › Lactosérum › Control of fermentation duration and pH to...