Biological Ammonia Production via Anaerobic Fermentation of Soy Meal Protein.
alkalinity
biological ammonia
fermentation
hyper-ammonia-producing bacteria
pH
soy meal protein isolate (SMPI)
Journal
Frontiers in bioscience (Elite edition)
ISSN: 1945-0508
Titre abrégé: Front Biosci (Elite Ed)
Pays: Singapore
ID NLM: 101485240
Informations de publication
Date de publication:
05 Dec 2023
05 Dec 2023
Historique:
received:
09
09
2023
revised:
19
10
2023
accepted:
07
11
2023
medline:
2
1
2024
pubmed:
2
1
2024
entrez:
2
1
2024
Statut:
ppublish
Résumé
Conventional ammonia production methods, notably the energy-intensive Haber-Bosch process, are costly and contribute substantially to about 2% of the world's CO2 emissions. This study focuses on the biological approach to convert protein to ammonia via hyper-ammonia-producing bacteria (HAB) fermentation. A consortium of ruminal microbes was employed in this work to ferment soybean meal protein under varying processing conditions. The parameters investigated included pH (7-11), inoculum concentrations (1-10%), substrate concentrations (5-20%), and fermentation time (0-168 h). Optimal conditions for microbial growth and biological ammonia production were observed at pH 7, fermentation duration of 72 h, inoculum concentration of 10%, and substrate concentration of 10%. ~8000 mg/L biological ammonia was produced following HAB fermentation. By leveraging the capabilities of rumen HAB, this study contributes to the ongoing efforts to develop environmentally friendly processes for ammonia production that will mitigate both economic and environmental concerns associated with traditional methods.
Sections du résumé
BACKGROUND
BACKGROUND
Conventional ammonia production methods, notably the energy-intensive Haber-Bosch process, are costly and contribute substantially to about 2% of the world's CO2 emissions. This study focuses on the biological approach to convert protein to ammonia via hyper-ammonia-producing bacteria (HAB) fermentation.
METHODS
METHODS
A consortium of ruminal microbes was employed in this work to ferment soybean meal protein under varying processing conditions. The parameters investigated included pH (7-11), inoculum concentrations (1-10%), substrate concentrations (5-20%), and fermentation time (0-168 h).
RESULTS
RESULTS
Optimal conditions for microbial growth and biological ammonia production were observed at pH 7, fermentation duration of 72 h, inoculum concentration of 10%, and substrate concentration of 10%. ~8000 mg/L biological ammonia was produced following HAB fermentation.
CONCLUSIONS
CONCLUSIONS
By leveraging the capabilities of rumen HAB, this study contributes to the ongoing efforts to develop environmentally friendly processes for ammonia production that will mitigate both economic and environmental concerns associated with traditional methods.
Identifiants
pubmed: 38163937
pii: S1945-0494(23)00119-4
doi: 10.31083/j.fbe1504027
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
27Subventions
Organisme : North Dakota Soybean Council and State Board of Agricultural Research and Education
ID : FARG0034901
Organisme : North Dakota Soybean Council and State Board of Agricultural Research and Education
ID : FARG090432
Informations de copyright
© 2023 The Author(s). Published by IMR Press.
Déclaration de conflit d'intérêts
The authors declare no conflict of interest.