Water Chemistry and Water Technology, Engler-Bunte-Institut, Karlsruhe Institute of Technology, Karlsruhe, Germany.
DVGW-Research Center at Engler-Bunte-Institut, Karlsruhe Institute of Technology, Karlsruhe, Germany.
Bioresour Technol. 2021 Jan;319:124166. doi: 10.1016/j.biortech.2020.124166. Epub 2020 Sep 22.
In this study, lab-scale batch fermentation tests were carried out at mesophilic temperature (30 °C) to examine the influence of inoculum type, pH-value, and thermal pretreatment of substrate on propionic acid (PA) production from dog food. The selected inocula comprised a mixed bacterial culture, milk, and soft goat cheese. The batch tests were performed at pH 4, pH 6, and pH 8 for both, untreated and thermally pretreated food. Results show that the production of PA and volatile fatty acids (VFAs) in general were significantly dependent on the chosen inoculum and adjusted pH value. The maximum PA production rates and yields were determined for the cheese inoculum at pH 6 using untreated and pretreated dog food. PA concentration reached 10 gLand 26.5 gL, respectively. Our findings show that by selecting optimal process parameters, an efficient PA production from model food waste can be achieved.
在这项研究中，在中温（30°C）下进行了实验室规模的分批发酵试验，以研究接种物类型、pH 值和底物的热预处理对狗粮中丙酸（PA）生产的影响。所选的接种物包括混合细菌培养物、牛奶和软山羊奶酪。对于未处理和热预处理的食物，在 pH 值为 4、pH 值为 6 和 pH 值为 8 下进行了分批测试。结果表明，PA 和挥发性脂肪酸（VFAs）的产生一般都显著依赖于所选的接种物和调整的 pH 值。使用未处理和预处理的狗食，在 pH 值为 6 时，奶酪接种物的最大 PA 生产速率和产率最高。PA 浓度分别达到 10gL 和 26.5gL。我们的研究结果表明，通过选择最佳的工艺参数，可以从模型食物废物中高效生产 PA。
