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

Asunis, Fabiano; Gioannis, Giorgia De; Isipato, Marco; Muntoni, Aldo; Polettini, Alessandra; Pomi, Raffaella; Rossi, Andreina; Spiga, Daniela

doi:10.1016/j.biortech.2019.121722

Cited by 91 publications

(55 citation statements)

References 50 publications

(52 reference statements)

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“…Thus, no loss of reducing equivalents and carbon in the form of bioH 2 and CO 2 , respectively, occurred as indicated by the null production of biogas recorded. Little to no biogas production during the first days of hydrolysis/acidogenesis has also been observed in previous studies using mixed consortia as biocatalyst (Asunis et al, 2019;Sträuber et al, 2012).…”

Section: Primary Lactate Fermenter Performancesupporting

confidence: 66%

“…However, the carbohydrates conversion in DF-CSTR barely reached 8.5% of the total carbohydrates conversion. In this regard, the role of lactate as the direct bioH 2 precursor explains the mismatch between bioH 2 production and carbohydrates consumption, since in this particular case bioH 2 is produced from the consumption of lactate rather than from carbohydrates, a metabolic pattern also observed in other studies (Asunis et al, 2019;Blanco et al, 2019;Detman et al, 2019, Fuess et al, 2018García-Depraect et al, 2017Juang et al, 2011;Kim et al, 2012). In this context, it has been shown that in this metabolic pathway, lactate and acetate serve as the electron donor and acceptor, respectively (Tao et al, 2016).…”

Section: Hydrogenogenic Fermenter Performancementioning

confidence: 53%

“…In this regard, this study aimed at exploiting the "unwanted" lactate type fermentation to efficiently produce bioH 2 , while bringing forth practical and economical operational advantages. Hence, this study contributes to the scarce information regarding the continuous lactate-derived bioH 2 production which can be useful in other DF systems treating distillery wastewater (Couto et al, 2020;Fuess et al, 2018), molasses (Freitas et al, 2020;Oliveira et al, 2020), food waste (Noblecourt et al, 2018;Santiago et al, 2019), cheese whey (Asunis et al, 2019), winery effluents (Buitrón et al, 2020), and hydrolysates of lignocellulosic biomass (Muñoz-Páez et al, 2020), whose composition is suitable to undergo the lactate type fermentation.…”

Section: Implications Of This Work and Future Perspectivesmentioning

confidence: 99%

“…Besides the conventional acetate and butyrate H 2 -producing pathways, bioH 2 production from lactate has been attracted more interest than at first expected. At this point, it should be stressed that there is strong evidence of the beneficial impact of producing bioH 2 from lactate mainly in terms of ensuring process stability, likely due to the availability of lactate as a simpler bioH 2 precursor derived from the fermentation of more complex compounds (Asunis et al, 2019;Blanco et al, 2019;Fuess et al, 2019;Juang et al, 2011), a phenomenon in which the lactate produced by lactate producers, e.g. lactic acid bacteria (LAB), is apparently cross-fed to some specialized H 2 -producing bacteria (HPB) (Schwalm et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Three-stage process for tequila vinasse valorization through sequential lactate, biohydrogen and methane production

García‐Depraect

Muñoz

Lier

et al. 2020

Bioresource Technology

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This study evaluated a novel three-stage process devoted to the cascade production of lactate, biohydrogen and methane from tequila vinasse (TV), with emphasis on attaining a high and stable biohydrogen production rate (HPR) by utilizing lactate as biohydrogen precursor. In the first stage, tailored operating conditions applied to a sequencing batch reactor were effective in sustaining a lactate concentration of 12.4 g/L, corresponding to 89% of the total organic acids produced. In the second stage, the stimulation of lactate-centered dark fermentation which entails the decoupling of biohydrogen production from carbohydrates utilization was an effective approach enabling stable biohydrogen production, having HPR fluctuations less than 10% with a maximum HPR of 12.3 L/L-d and a biohydrogen yield of 3.1 L/L TV. Finally, 1.6 L CH 4 /L-d and 6.5 L CH 4 /L TV were obtained when feeding the biohydrogen fermentation effluent to a third methanogenic stage, yielding a global energy recovery of 267.5 kJ/L TV .

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Section: Primary Lactate Fermenter Performancesupporting

confidence: 66%

Section: Hydrogenogenic Fermenter Performancementioning

confidence: 53%

Section: Implications Of This Work and Future Perspectivesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Three-stage process for tequila vinasse valorization through sequential lactate, biohydrogen and methane production

García‐Depraect

Muñoz

Lier

et al. 2020

Bioresource Technology

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“…Economic disposal of whey has become a worldwide problem for the dairy industry. Lactose, a utilizable disaccharide for many microbial strains, is the major contributor to biochemical oxygen demand and chemical oxygen demand of whey [4,5]. Using the lactose in whey as a substrate for industrial microbial fermentation may transform a potential pollutant into a value-added product and this prospect deserves an intensive study.…”

Section: Introductionmentioning

confidence: 99%

Efficient 2,3-butanediol production from whey powder using metabolically engineered Klebsiella oxytoca

Meng

Cao

Zhang

et al. 2020

Preprint

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Background: Whey is a major pollutant generated by the dairy industry. To decrease environmental pollution caused by the industrial release of whey, new prospects for its utilization need to be urgently explored. Here, we investigated the possibility of using whey powder to produce 2,3-butanediol (BDO), an important platform chemical. Results: Klebsiella oxytoca strain PDL-0 was selected because of its ability to efficiently produce BDO from lactose, the major fermentable sugar in whey. After deleting genes pox , pta , frdA , ldhD , and pflB responding for the production of by-products acetate, succinate, lactate, and formate, a recombinant strain K. oxytoca PDL-K5 was constructed. Fed-batch fermentation using K. oxytoca PDL-K5 produced 74.9 g/L BDO with a productivity of 2.27 g/L/h and a yield of 0.43 g/g from lactose. In addition, when whey powder was used as the substrate, 65.5 g/L BDO was produced within 24 h with a productivity of 2.73 g/L/h and a yield of 0.44 g/g. Conclusion: This study demonstrated the efficiency of K. oxytoca PDL-0 for BDO production from whey. Due to its non-pathogenicity and efficient lactose utilization, K. oxytoca PDL-0 might also be used in the production of other important chemicals using whey as the substrate.

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Application of mechanistic modelling and machine learning for cream cheese fermentation pH prediction

Bing

Lin

et al. 2020

J of Chemical Tech & Biotech

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BACKGROUND: Cheese production occupies a small but growing share of the current dairy industry. Industrial cream cheese production involves the complex scheduling of multiple batch fermenters and various downstream units. However, significant end-time variation from different fermentation batches makes downstream scheduling challenging and thus decreases the process throughput. RESULTS: This research addressed this challenge by using an artificial neural network (a Long-Short Term Memory Network, LSTM) in combination with a mechanistic model describing the changes in biomass, lactose, and lactic acid concentrations. The LSTM network/mechanistic modelling approach shows an end-time difference of 3 min over batch times of 6 to 7 h compared to the laboratory experiment, with an overall accuracy (R 2) of over 0.99. CONCLUSION: The proposed hybrid fundamental/artificial neural network (ANN) model framework could reasonably predict the cheese fermentation pH with limited data. The outcome of this research enables fermentation end-time prediction, makes the downstream scheduling possible, and thus, could help to improve the process throughput. The developed model could also be used for further cheese digital twin development, based on how better product quality control and higher process efficiency could be achieved.

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

Cited by 91 publications

References 50 publications

Three-stage process for tequila vinasse valorization through sequential lactate, biohydrogen and methane production

Three-stage process for tequila vinasse valorization through sequential lactate, biohydrogen and methane production

Efficient 2,3-butanediol production from whey powder using metabolically engineered Klebsiella oxytoca

Application of mechanistic modelling and machine learning for cream cheese fermentation pH prediction

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