Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA.
Department of Biological Systems Engineering, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA.
Waste Manag. 2020 Apr 15;107:150-158. doi: 10.1016/j.wasman.2020.03.035. Epub 2020 Apr 10.
Converting food waste into butanol via acetone, butanol, and ethanol (ABE) fermentation provides the potential to recover energy and value-added chemicals from food waste. However, the high variability of food waste compositions has hindered the consistency and predictability of butanol production, impeding the development of a robust industrial fermentation process. This study characterized the compositional variation of collected food wastes and determined correlations between food waste compositional attributes and butanol yields for a better prediction of food waste fermentation with Clostridium. The total sugar, starch, fiber, crude protein, fat and ash contents (on dry basis) in the food waste samples were in a range of 0.5-53.5%, 0-25.2%, 0.6-26.9%, 5.5-21.5%, 0.1-37.9%, and 1.4-13.7%, respectively. The high variability of food waste composition resulted in a wide range (3.5-11.5 g/L) of butanol concentrations with an average of 8.2 g/L. Pearson's correlation analysis revealed that the butanol concentrations were strongly and positively correlated with equivalent glucose and starch contents in food waste, strongly and negatively correlated with fiber content, and weakly correlated with total sugar, protein, fat, and ash contents. The regression models constructed based on equivalent glucose and fiber contents reasonably predicted the butanol concentration, with the R of 0.80. Our study investigated the variability of food waste composition and, for the first time, unveiled relationships between food waste compositional attributes and fermentation yields, contributing to a greater understanding of food waste fermentation, which, in turn, assists in developing new strategies for increased consistency and predictability of food waste fermentation.
将食物垃圾通过丙酮、丁醇和乙醇（ABE）发酵转化为丁醇，为从食物垃圾中回收能源和高附加值化学品提供了潜力。然而，食物垃圾成分的高度可变性阻碍了丁醇生产的一致性和可预测性，从而阻碍了稳健的工业发酵工艺的发展。本研究对收集的食物垃圾的成分变化进行了特征描述，并确定了食物垃圾成分属性与丁醇产量之间的相关性，以便更好地预测利用梭菌进行食物垃圾发酵。食物垃圾样本中的总糖、淀粉、纤维、粗蛋白、脂肪和灰分（干基）含量分别在 0.5-53.5%、0-25.2%、0.6-26.9%、5.5-21.5%、0.1-37.9%和 1.4-13.7%的范围内变化。食物垃圾成分的高度可变性导致丁醇浓度范围很宽（3.5-11.5 g/L），平均值为 8.2 g/L。Pearson 相关分析表明，丁醇浓度与食物垃圾中的等价葡萄糖和淀粉含量呈强正相关，与纤维含量呈强负相关，与总糖、蛋白质、脂肪和灰分含量呈弱相关。基于等价葡萄糖和纤维含量构建的回归模型合理地预测了丁醇浓度，R 为 0.80。我们的研究调查了食物垃圾成分的可变性，并首次揭示了食物垃圾成分属性与发酵产量之间的关系，有助于更好地理解食物垃圾发酵，从而为提高食物垃圾发酵的一致性和可预测性制定新策略提供帮助。
