Thermal and alkaline pre-treatments of inoculum halt methanogenesis and enable cheese whey valorization by batch acidogenic fermentation

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Autor(es): dc.contributorUniversidade Estadual de Campinas (UNICAMP)-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorDelft University of Technology-
Autor(es): dc.contributorand microbiomes group-
Autor(es): dc.contributorNorwegian University of Science and Technology-
Autor(es): dc.creatorde Almeida, Maria Paula Giulianetti-
Autor(es): dc.creatorMondini, Camille-
Autor(es): dc.creatorBruant, Guillaume-
Autor(es): dc.creatorTremblay, Julien-
Autor(es): dc.creatorWeissbrodt, David G.-
Autor(es): dc.creatorMockaitis, Gustavo-
Data de aceite: dc.date.accessioned2025-08-21T20:13:38Z-
Data de disponibilização: dc.date.available2025-08-21T20:13:38Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2024-04-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1002/jctb.7607-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/309624-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/309624-
Descrição: dc.descriptionBACKGROUND: Carboxylates such as volatile fatty acids (VFA) can be produced by acidogenic fermentation (AF) of dairy wastes including cheese whey, a massive residue produced at 160.67 million m3 of which 42% are not valorized and impact the environment. In mixed-culture fermentations, selection pressures can favor AF and halt methanogenesis. In this study, inoculum pre-treatment was evaluated as a selective pressure for AF demineralized cheese whey in batches. Alkaline (NaOH, pH 8.0, 6 h) and thermal (90 °C for 5 min, ice-bath until 23 °C) pre-treatments were tested with batch operations runs at initial pH 7.0 and 9.0, food-to-microorganism (F/M) ratios of 0.5 to 4.0 g COD g−1 VS, and under pressurized (P) and nonpressurized (NP) headspace, in experiments duplicated in two different research institutes. RESULTS: Acetic acid was highly produced on both Unicamp and TU Delft samples (1.36 and 1.40 g CODAcOH L−1, respectively), at the expense of methanogenesis by combining a thermal pre-treatment of inoculum with a NP batch operation started at pH 9.0. Microbial communities comprising VFA and alcohol producers, such as Clostridium, Fonticella and Intestinimonas, and fermenters such as Longilinea and Leptolinea. The lipid-accumulating Candidatus microthrix was observed in both bulk material and foam. Despite the absence of methane production, Methanosaeta were detected within the microbial community. An F/M ratio of 0.5 g COD g−1 VS led to the best VFA production of 1769.4 mg L−1. CONCLUSION: Overall, inoculum thermal pre-treatment, initial pH 9.0 and NP headspace acted as a selective pressure for halting methanogenesis and producing VFAs, valorizing cheese whey via batch acidogenic fermentation. © 2024 Society of Chemical Industry (SCI).-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionTechnische Universiteit Delft-
Descrição: dc.descriptionInterdisciplinary Research Group on Biotechnology Applied to the Agriculture and the Environment School of Agricultural Engineering University of Campinas (GBMA/FEAGRI/UNICAMP)-
Descrição: dc.descriptionInterinstitutional Graduate Program in Bioenergy (USP/UNICAMP/UNESP)-
Descrição: dc.descriptionDepartment of Biotechnology Delft University of Technology-
Descrição: dc.descriptionNational Research Council Canada Energy Mining and Environment research centre Genomics and microbiomes group-
Descrição: dc.descriptionDepartment of Biotechnology and Food Science Norwegian University of Science and Technology-
Descrição: dc.descriptionInterinstitutional Graduate Program in Bioenergy (USP/UNICAMP/UNESP)-
Formato: dc.format989-1001-
Idioma: dc.languageen-
Relação: dc.relationJournal of Chemical Technology and Biotechnology-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectacidogenic fermentation-
Palavras-chave: dc.subjectalkaline-
Palavras-chave: dc.subjectcheese whey-
Palavras-chave: dc.subjectphysicochemical pre-treatments-
Palavras-chave: dc.subjectthermal-
Palavras-chave: dc.subjectvolatile fatty acids-
Título: dc.titleThermal and alkaline pre-treatments of inoculum halt methanogenesis and enable cheese whey valorization by batch acidogenic fermentation-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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