Understanding the effect of key operational conditions on amino acid acidification for a knowledge-driven protein fermentation

Abstract

Proteins are a relevant fraction of many organic waste streams which are potential feedstocks for resource recovery processes, such as mixed-culture fermentations. However, limited and contradictory information is available on the conversion of amino acids into volatile fatty acids, as literature has been mostly focusing on the sugar fraction. The present PhD thesis aims to provide knowledge about protein fermentation by identifying and understanding the most influential operational conditions affecting amino acids consumption. The results obtained are useful for process design and optimization as they help to define the operational strategies to steer proteins fermentation towards the desired outcome.