RT Journal Article
T1 Steering the conversion of protein residues to volatile fatty acids by adjusting pH
A1 Bevilacqua, Riccardo
A1 Regueira López, Alberte
A1 Mauricio Iglesias, Miguel
A1 Lema Rodicio, Juan Manuel
A1 Carballa Arcos, Marta
K1 Amino acid fermentation
K1 Mixed culture
K1 Biorefinery
K1 Selectivity
K1 Volatile fatty acids
AB This study investigates the influence of pH on protein conversion into volatile fatty acids by anaerobic mixed-culture fermentation, a topic that, in contrast to glucose fermentation, only had scarce and contradictory information available. Several experiments were performed with two model proteins (casein and gelatin) at three different pH values (5, 7 and 9) using chemostats and batch tests. Highest conversion was reached at neutral pH although complete acidification was never achieved. Longer chain carboxylates production was favoured at low pH, while acetic acid was the main product at pH 7 and 9. Amino acids preferential consumption also varied with pH and protein composition. In fact, protein conversion stoichiometry is mainly driven by energetic yields and amino acid molecular configuration. Overall, this study identifies pH adjustment as a way to steer volatile fatty acid production during mixed-culture fermentation of proteins
PB Elsevier
SN 0960-8524
YR 2021
FD 2021
LK http://hdl.handle.net/10347/24683
UL http://hdl.handle.net/10347/24683
LA eng
NO Bioresource Technology, 320 (2021), 124315
NO This research is funded by the Spanish Government through BIOCHEM project (PCIN-2016-102, ERA-IB-2 7th call, ERA-IB-16-052) and by the Spanish Ministry of Education (FPU14/05457). Authors belong to the CRETUS Strategic Partnership (ED431E 2018/01) and to the Galician Competitive Research Group (ED431C2017/029). All these programs are co-funded by ERDF (EU)
DS Minerva
RD 25 abr 2026