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Effect of operational parameters in the continuous anaerobic fermentation of cheese whey on titers, yields, productivities, and microbial community structures

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Abstract
Volatile fatty acids (VFAs) were produced using cheese whey as feedstock. A mixed culture packed bed bioreactor was set up to digest anaerobically, under an acidogenic condition, a water solution of a cheese whey powder. Batch tests pointed out that the whole VFAs production process occurred via two sequential phases: (a) conversion of lactose into lactic acid and (b) conversion of lactic acid into a mixture of VFAs. Furthermore, the same tests showed that the ceramic material Vukopor S10 can be used as an effective support for cell immobilization in anaerobic fermentation processes. The effect of the hydraulic retention time (HRT) and organic loading rate (OLR) were then studied in a benchtop bioreactor operated continuously. By a HRT of 6 days, ORL of 4.2 g/L/d, and pH 5.8-6, 16 g.L-1 of total VFAs were produced, with a yield higher than 75% (Cmol(VFAs)center dot Cmol(lactose)(-1)). Characterization with Illumina-based sequencing suggested that high VFAs productivities were obtained when microbial community structures developed in the biofilm reactor were highly enriched in few genera.
Keywords
Agro-industrial waste, Valorization, Carboxyl ate platform, Immobilized cells, Chain elongation, Volatile fatty acids, Packed bed bioreactor, VOLATILE FATTY-ACIDS, OLIVE MILL WASTEWATERS, WASTE-WATER, HYDROGEN-PRODUCTION, ACIDOGENIC FERMENTATION, BIOFILM REACTORS, RETENTION TIME, POLYHYDROXYALKANOATES, VALORISATION, VALORIZATION

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MLA
Domingos, Joana MB et al. “Effect of Operational Parameters in the Continuous Anaerobic Fermentation of Cheese Whey on Titers, Yields, Productivities, and Microbial Community Structures.” ACS SUSTAINABLE CHEMISTRY & ENGINEERING 5.2 (2017): 1400–1407. Print.
APA
Domingos, J. M., Martinez, G. A., Scoma, A., Fraraccio, S., Kerckhof, F.-M., Boon, N., Reis, M. A., et al. (2017). Effect of operational parameters in the continuous anaerobic fermentation of cheese whey on titers, yields, productivities, and microbial community structures. ACS SUSTAINABLE CHEMISTRY & ENGINEERING, 5(2), 1400–1407.
Chicago author-date
Domingos, Joana MB, Gonzalo A Martinez, Alberto Scoma, Serena Fraraccio, Frederiek-Maarten Kerckhof, Nico Boon, Maria AM Reis, Fabio Fava, and Lorenzo Bertin. 2017. “Effect of Operational Parameters in the Continuous Anaerobic Fermentation of Cheese Whey on Titers, Yields, Productivities, and Microbial Community Structures.” Acs Sustainable Chemistry & Engineering 5 (2): 1400–1407.
Chicago author-date (all authors)
Domingos, Joana MB, Gonzalo A Martinez, Alberto Scoma, Serena Fraraccio, Frederiek-Maarten Kerckhof, Nico Boon, Maria AM Reis, Fabio Fava, and Lorenzo Bertin. 2017. “Effect of Operational Parameters in the Continuous Anaerobic Fermentation of Cheese Whey on Titers, Yields, Productivities, and Microbial Community Structures.” Acs Sustainable Chemistry & Engineering 5 (2): 1400–1407.
Vancouver
1.
Domingos JM, Martinez GA, Scoma A, Fraraccio S, Kerckhof F-M, Boon N, et al. Effect of operational parameters in the continuous anaerobic fermentation of cheese whey on titers, yields, productivities, and microbial community structures. ACS SUSTAINABLE CHEMISTRY & ENGINEERING. 2017;5(2):1400–7.
IEEE
[1]
J. M. Domingos et al., “Effect of operational parameters in the continuous anaerobic fermentation of cheese whey on titers, yields, productivities, and microbial community structures,” ACS SUSTAINABLE CHEMISTRY & ENGINEERING, vol. 5, no. 2, pp. 1400–1407, 2017.
@article{8523477,
  abstract     = {Volatile fatty acids (VFAs) were produced using cheese whey as feedstock. A mixed culture packed bed bioreactor was set up to digest anaerobically, under an acidogenic condition, a water solution of a cheese whey powder. Batch tests pointed out that the whole VFAs production process occurred via two sequential phases: (a) conversion of lactose into lactic acid and (b) conversion of lactic acid into a mixture of VFAs. Furthermore, the same tests showed that the ceramic material Vukopor S10 can be used as an effective support for cell immobilization in anaerobic fermentation processes. The effect of the hydraulic retention time (HRT) and organic loading rate (OLR) were then studied in a benchtop bioreactor operated continuously. By a HRT of 6 days, ORL of 4.2 g/L/d, and pH 5.8-6, 16 g.L-1 of total VFAs were produced, with a yield higher than 75% (Cmol(VFAs)center dot Cmol(lactose)(-1)). Characterization with Illumina-based sequencing suggested that high VFAs productivities were obtained when microbial community structures developed in the biofilm reactor were highly enriched in few genera.},
  author       = {Domingos, Joana MB and Martinez, Gonzalo A and Scoma, Alberto and Fraraccio, Serena and Kerckhof, Frederiek-Maarten and Boon, Nico and Reis, Maria AM and Fava, Fabio and Bertin, Lorenzo},
  issn         = {2168-0485},
  journal      = {ACS SUSTAINABLE CHEMISTRY & ENGINEERING},
  keywords     = {Agro-industrial waste,Valorization,Carboxyl ate platform,Immobilized cells,Chain elongation,Volatile fatty acids,Packed bed bioreactor,VOLATILE FATTY-ACIDS,OLIVE MILL WASTEWATERS,WASTE-WATER,HYDROGEN-PRODUCTION,ACIDOGENIC FERMENTATION,BIOFILM REACTORS,RETENTION TIME,POLYHYDROXYALKANOATES,VALORISATION,VALORIZATION},
  language     = {eng},
  number       = {2},
  pages        = {1400--1407},
  title        = {Effect of operational parameters in the continuous anaerobic fermentation of cheese whey on titers, yields, productivities, and microbial community structures},
  url          = {http://dx.doi.org/10.1021/acssuschemeng.6b01901},
  volume       = {5},
  year         = {2017},
}

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