Volatile fatty acids (VFAs) production through anaerobic fermentation
Ontology highlight
ABSTRACT:
REPOSITORIES: ENA
Dataset's files
| Action | DRS | |||
|---|---|---|---|---|
| ERR10762600_1.fastq.gz | Fastqsanger.gz | |||
| ERR10762600_2.fastq.gz | Fastqsanger.gz | |||
| ERR10762700_1.fastq.gz | Fastqsanger.gz | |||
| ERR10762700_2.fastq.gz | Fastqsanger.gz | |||
| ERR10762601_1.fastq.gz | Fastqsanger.gz |
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Project description:Garden waste, one type of lignocellulosic biomass, holds significant potential for the production of volatile fatty acids (VFAs) through anaerobic fermentation. However, the hydrolysis efficiency of garden waste is limited by the inherent recalcitrance, which further influences VFA production. Granular activated carbon (GAC) could promote hydrolysis and acidogenesis efficiency during anaerobic fermentation. This study developed a strategy to use GAC to enhance the anaerobic fermentation of garden waste without any complex pretreatments and extra enzymes. The results showed that GAC addition could improve VFA production, especially acetate, and reach the maximum total VFA yield of 191.55 mg/g VSadded, which increased by 27.35% compared to the control group. The highest VFA/sCOD value of 70.01% was attained in the GAC-amended group, whereas the control group only reached 49.35%, indicating a better hydrolysis and acidogenesis capacity attributed to the addition of GAC. Microbial community results revealed that GAC addition promoted the enrichment of Caproiciproducens and Clostridium, which are crucial for anaerobic VFA production. In addition, only the GAC-amended group showed the presence of Sphaerochaeta and Oscillibacter genera, which are associated with electron transfer processes. Metagenomics analysis indicated that GAC addition improved the abundance of glycoside hydrolases (GHs) and key functional enzymes related to hydrolysis and acidogenesis. Furthermore, the assessment of major genera influencing functional genes in both groups indicated that Sphaerochaeta, Clostridium, and Caproicibacter were the primary contributors to upregulated genes. These findings underscored the significance of employing GAC to enhance the anaerobic fermentation of garden waste, offering a promising approach for sustainable biomass conversion and VFA production.
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Project description:The production of volatile fatty acids (VFAs) via anaerobic fermentation is a new technology that provides a high-value utilization of biomass. This work used hybrid Pennisetum (HP) and fruit and vegetable waste (FVW) as raw materials to investigate the influence of different ratios of HP to FVW on the production of VFAs under different methanogenic inhibition conditions. It has been shown that both alkaline and neutral conditions (using methanogenic inhibitors), could generate higher acid yields than acidic conditions. Under initial alkaline conditions, mono-fermentation of HP and FVW could obtain maximum VFA yields of 596 ± 22 mg g-1 VS and 626 ± 7 mg g-1 VS, which were higher than those obtained under neutral conditions. In contrast, there was no remarkable difference in VFA yield between alkaline and neutral conditions when co-fermentation of HP and FVW was carried out. The VFA yields decreased significantly with the process of co-fermentation. The maximum VFA yields were decreased by 33.2% and 21.9% when HP was fermented with 15% and 30% of FVW, respectively. There was a clear difference in the composition of VFAs obtained under different initial conditions. The maximum selectivity was achieved under alkaline conditions, where the acetate content reached more than 85%. This study brings a theoretical basis for optimizing the anaerobic fermentation process of lignocellulose to produce VFAs.
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Project description:BackgroundThe co-fermentation of syngas (mainly CO, H2 and CO2) and different concentrations of carbohydrate/protein synthetic wastewater to produce volatile fatty acids (VFAs) was conducted in the present study.ResultsIt was found that co-fermentation of syngas with carbohydrate-rich synthetic wastewater could enhance the conversion efficiency of syngas and the most efficient conversion of syngas was obtained by co-fermentation of syngas with 5 g/L glucose, which resulted in 25% and 43% increased conversion efficiencies of CO and H2, compared to syngas alone. The protein-rich synthetic wastewater as co-substrate, however, had inhibition on syngas conversion due to the presence of high concentration of NH4 +-N (> 900 mg/L) produced from protein degradation. qPCR analysis found higher concentration of acetogens, which could use CO and H2, was present in syngas and glucose co-fermentation system, compared to glucose solo-fermentation or syngas solo-fermentation. In addition, the known acetogen Clostridium formicoaceticum, which could utilize both carbohydrate and CO/H2 was enriched in syngas solo-fermentation and syngas with glucose co-fermentation. In addition, butyrate was detected in syngas and glucose co-fermentation system, compared to glucose solo-fermentation. The detected n-butyrate could be converted from acetate and lactate/ethanol which produced from glucose in syngas and glucose co-fermentation system supported by label-free quantitative proteomic analysis.ConclusionsThese results demonstrated that the co-fermentation with syngas and carbohydrate-rich wastewater could be a promising technology to increase the conversion of syngas to VFAs. In addition, the syngas and glucose co-fermentation system could change the degradation pathway of glucose in co-fermentation and produce fatty acids with longer carbon chain supported by microbial community and label-free quantitative proteomic analysis. The above results are innovative and lead to achieve effective conversion of syngas into VFAs/longer chain fatty acids, which would for sure have a great interest for the scientific and engineering community. Furthermore, the present study also used the combination of high-throughput sequencing of 16S rRNA genes, qPCR analysis and label-free quantitative proteomic analysis to provide deep insights of the co-fermentation process from the taxonomic and proteomic aspects, which should be applied for future studies relating with anaerobic fermentation.
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Project description:Enhancing volatile fatty acid production in pig manure
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Project description:This experiment aimed to investigate the effect of different concentrations of ruminal VFAs on the circadian rhythm of gene expression in ORECs of Grain-diet and Hay-diet groups. The ORECs treated with Grain-VFAs and Hay-VFAs were collected at six different timepoints (T0, T4, T8, T12, T16, and T20) for the circadian rhythm analysis using RNA sequencing.
2025-01-14 | GSE286932 | GEO
Project description:Disturbances in anaerobic digestion (AD) negatively impact the overall reactor performance. These adverse effects have been widely investigated for methane generation. However, AD recently appeared as a potential technology to obtain volatile fatty acids (VFAs) and thus, the impact of process disturbances must be evaluated. In this sense, microbial response towards a starvation period of two weeks was investigated resulting in a conversion of organic matter into VFAs of 0.39 ± 0.03 COD-VFAs/CODin. However, the lack of feeding reduced the yield to 0.30 ± 0.02 COD-VFAs/CODin. Microbial analysis revealed that the starvation period favored the syntrophic acetate-oxidizing bacteria coupled with hydrogenotrophic methanogens. Finally, the system was fed at 9 g COD/Ld resulting in process recovery (0.39 ± 0.04 COD-VFAs/CODin). The different microbiome obtained at the end of the process was proved to be functionally redundant, highlighting the AD robustness for VFAs production.
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Project description:Metatranscriptomic analysis of bioreactor for the anaerobic fermentation of food waste extract and medium chain fatty acids production
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Project description:Simple Summary Acheta domesticus (house cricket) flour is one of the most promising and sustainable sources of nutrients. It is rich in protein, minerals, fatty acids, amino acids, and vitamins and it has a low impact on the consumption of natural environmental resources. On the other side, fermentation with lactic acid bacteria represents a technological tool that can improve further the nutritional quality of flours. Therefore, the aim of the present research was to study the adaptability of the Lactobacillus plantarum strain on insect flour fermentation. Fatty acids, amino acids, minerals, and aroma volatile compounds were analyzed during 48 h of fermentation. Fermentation improved the nutritional quantity of the bioactive compounds, mainly after 24 h of fermentation, where they reached higher extended values. Overall, our findings indicate that insect flour is able to support the growth and development of the Lactobacillus plantarum strain, leading to an enriched insect flour sourdough that could be further used in the manufacturing of new products. Abstract Acheta domesticus (L.1758) has been recently accepted by the European Union as a novel food, being the third insect that has been approved for human consumption. Nowadays, researchers’ attention is focused on exploiting new protein sustainable sources, and, therefore, insect flour has gained more and more interest. Organic acids, fatty acids, amino acids, aroma volatile compounds, and minerals were analyzed through HPLC-RID (High-performance liquid chromatography), GC-MS (Gas chromatography-mass spectrometry), LC-MS (Liquid chromatography–mass spectrometry), ITEX/GC-MS and AAS (Atomic Absorption Spectrophotometry), respectively. Fermentation of the insect flour with Lactobacillus plantarum ATCC 8014 strain (Lp) leads to an increase in organic acids such as lactic, acetic, and oxalic, whilst citric acid decreases its value. SFA (saturated fatty acids) and MUFA (monosaturated fatty acids) groups were positively influenced by Lp fermentation; meanwhile, PUFA (polysaturated fatty acids) decreased during fermentation. A positive trend was observed for amino acids, aroma volatile content, and minerals enhancement during insect sourdough fermentation, mainly at 24 h of fermentation. Acheta domesticus (A. domesticus) sourdough fermentation represents a new tool that needs to be further exploited aiming to improve the nutritional qualities of the final products.
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