Chain elongation may occur in protein mixed-culture fermentation without supplementing electron donor compounds
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Título: | Chain elongation may occur in protein mixed-culture fermentation without supplementing electron donor compounds |
Autor/a: | Bevilacqua, Riccardo Regueira López, Alberte Mauricio Iglesias, Miguel Lema Rodicio, Juan Manuel Carballa Arcos, Marta |
Centro/Departamento: | Universidade de Santiago de Compostela. Departamento de Enxeñaría Química Universidade de Santiago de Compostela. Instituto Interdisciplinar de Tecnoloxías Ambientais (CRETUS) |
Palabras chave: | Resource recovery | Amino acids | Biorefinery | Carboxylate platform | Chain elongation | Protein waste | |
Data: | 2022 |
Editor: | Elsevier |
Cita bibliográfica: | Journal of Environmental Chemical Engineering 10 (2022) 106943. https://doi.org/10.1016/j.jece.2021.106943 |
Resumo: | This study focuses on verifying the occurrence of elongation processes during protein mixed culture fermentation, without the supplementation of electron donor compounds. During casein mixed-culture fermentation at pH 5, it was observed that longer chain volatile fatty acid production increased, which could not be justified by the associated amino acid consumption. Consequently, the occurrence of chain elongation processes was hypothesized. To verify this hypothesis, three casein batch tests, with and without acetic acid initial supplementation, were performed at pH 5. The results suggest that acetic and propionic acids are indeed consumed to selectively generate n-valeric acid through the coupling with electron donor amino acids, whose consumption was further verified through the amino acid analysis. Prolonged simultaneous availability of suitable amino acids and short chain volatile fatty acids and an acid equivalent concentration threshold were identified as key parameters for the occurrence of chain elongation. The supplementation of acetic acid at the beginning of the test changed the selectivity of the elongation process, promoting n-butyric and iso-valeric production. The associated mechanisms were preliminary conceptualized, constituting a first step for further studies on the subject. To the best of our knowledge, this is the first study demonstrating the feasibility of chain elongation processes during protein mixed culture fermentation without electron donor supplementation |
Versión do editor: | https://doi.org/10.1016/j.jece.2021.106943 |
URI: | http://hdl.handle.net/10347/27701 |
DOI: | 10.1016/j.jece.2021.106943 |
E-ISSN: | 2213-3437 |
Dereitos: | © 2021 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/) |
Coleccións
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- CRETUS-Artigos [232]
- EQ-Artigos [292]
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