2024/1/22/ · The agrifood industry produces copious amounts of waste, which represent an execrable wastage of natural resources and result in economic losses over the entire value chain. This review compares conventional and biological for the recovery of functional compounds from plant wastes to rescues part of the intrinsic
2023/4/15/ · Additionally, a unique cathode electro-fermentation technique has been developed to bioconvert food waste and waste activated sludge into optically pure LA. In an open circuit controller the LA was found to be produced 0.1392 g/L/h and the maximal LA productivity with a conventional hydrogen electrode was found to be 0.6578 g/L/h.
2024/5/15/ · The optimal ensiling temperature ranges from 5 to 40 °C. The choice of ensiling temperature will affect the time required for protein hydrolysis, with the process taking from several days to several weeks. This may encourage fish processing plants to preserve fish waste using silage and feed manufacturers to include these products in
2024/1/31/ · Trash becomes treasure as bio-waste yields valuable acetone and isopropanol. by Society of Chemical Industry. Flow sheet of isopropanol and acetone recovery process using vacuum distillation (VD
2022/6/30/ · Fulfilling the energy demand following environmental policy and sustainably is a critical issue requiring apparent attention. Bioethanol is the renewable energy that can be produced from the fermentation of waste biomasses. However, fermentation processes highly affect bioethanol production, and thus it can be improved
2024/1/31/ · Flavour is a key driver of consumer preferences and acceptability of foods, and the food industry has made food aroma compounds a crucial area of research. At present, about 80% of food aroma compounds are produced by chemical synthesis; however, alternative production approaches have been explored to meet consumers’
2021/1/7/ · 2.8Optimizing growth variables. Experiments to analyze the effects of temperature (30, 35, and 40 °C) and pH (4, 5, and 6) on ethanol production were run using YPD under batch fermentation for 48 h [ 29 ]. Samples were taken at 5, 20, 27 and 48 h for ethanol analysis for yeasts inoculated in YPD containing 2% dextrose.
2022/9/14/ · However, it is not easy to model the fermentation process because each cell in the bioreactor can be viewed as a subsystem of metabolic and signaling networks [22,23]. For fermentation problems, three modeling approaches are generally used: mechanistic modeling, data-driven modeling, and hybrid modeling [20,24]. The
2023/8/1/ · Poly(3-hydroxybutyrate) (PHB) is a type of PHA and it is intracellularly produced by various bacterial strains when an essential nutrient is depleted from the fermentation broth. Industrial PHAs manufacturing is impeded by the higher manufacturing costs ($5.5/kg) than petroleum-based plastics (less than $1.2/kg)
As an example, it was reported that, after 117 h under fed-batch fermentation in the presence of glucose and yeast extract (as carbon and nitrogen sources, respectively), H. mediterranei produced 85.8 g/L of dry cells with an intracellular PHBV content of 48.6% (w/w), holding between 10.7 and 12.3 mol% of the 3-HV unit in the chain structure .
2021/2/9/ · The optimization of fermentation conditions i.e., fermentation time, temperature, pH, and inoculum size, was investigated in small-scale batch cultures and subsequently, the optimal conditions
The substrate content, sodium dihydrogen phosphate concentration, pH, and fermentation time were then optimized using the BBD to maximize bioethanol production. The optimal conditions that gave maximum bioethanol concentration (17.39 g/L) are pH 4.5, Na 2 HPO 0.15 g/L, fermentation time of 48 h, and substrate 40 g/L.
2023/11/28/ · Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine
2024/4/1/ · Every microorganism has a specific range of pH that is optimal for growth and activity. The optimal pH range for filamentous fungi is between 3.8 and 6.0, whereas yeasts have an optimal pH range between 4.5 and 5.0 and a broad pH range between 2.5 and 8.5 (Chilakamarry et al., 2022). Temperature affects fermentation efficacy; …
2007/8/1/ · Research conducted on assessing optimal fermentation type of domestic wastewater added with molasses for the production of hydrogen in continuously-flow acidogenic reactor revealed that propionic