Altering operational conditions during protein fermentation to volatile fatty acids modifies the associated bacterial community.

ABSTRACT: In recent years, the production of volatile fatty acids (VFA) through mixed culture fermentation (MCF) has been gaining attention. Most authors have focused on the fermentation of carbohydrates, while other possible substrates, such as proteins, have not been considered. Moreover, there is little information about how operational parameters affect the microbial communities involved in these processes, even though they are strongly related to reactor performance and VFA selectivity. Hence, this study aims to evaluate how microbial composition changes according to three different parameters (pH, type of protein and micronutrient addition) during anaerobic fermentation of protein-rich side streams. For this, two continuous stirred tank reactors (CSTR) were fed with two different proteins (cas

SUBMITTER: Vijande C 

PROVIDER: S-EPMC11195571 | biostudies-literature | 2024 Jun

REPOSITORIES: biostudies-literature