Cheese whey fermentation into volatile fatty acids in an anaerobic sequencing batch reactor.
Acidogenic fermentation
Anaerobic sequencing batch reactor
Cheese whey
Microbial community
Volatile fatty acids
Journal
Bioresource technology
ISSN: 1873-2976
Titre abrégé: Bioresour Technol
Pays: England
ID NLM: 9889523
Informations de publication
Date de publication:
Jul 2020
Jul 2020
Historique:
received:
16
01
2020
revised:
16
03
2020
accepted:
19
03
2020
pubmed:
7
4
2020
medline:
29
4
2020
entrez:
7
4
2020
Statut:
ppublish
Résumé
The present research explored the optimization of volatile fatty acids (VFA) production from cheese whey in an anaerobic sequencing batch reactor (AnSBR). For that purpose, changes of solid and hydraulic retention times (SRT and HRT) were applied. Moreover, the experiments were coupled to metagenomic analyses by 16S rRNA sequencing. The results showed an enhancement of the process effectiveness at longer SRT and shorter HRT. The degree of acidification (DA) improved from 0.73 to 0.83 when increasing the SRT from 5 to 15 days. It also increased from 0.79 to 0.83 when lowering the HRT from 3 to 1 day. The acidification yield (Y
Identifiants
pubmed: 32251864
pii: S0960-8524(20)30497-1
doi: 10.1016/j.biortech.2020.123226
pii:
doi:
Substances chimiques
Fatty Acids, Volatile
0
RNA, Ribosomal, 16S
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
123226Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.