Biological Ammonia Production via Anaerobic Fermentation of Soy Meal Protein
Background: Conventional ammonia production methods, notably the energy-intensive Haber–Bosch process, are costly and contribute substantially to about 2% of the world’s CO2 emissions. This study focuses on the biological approach to convert protein to ammonia via hyper-ammonia-producing bacteria (H...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
IMR Press
2023-12-01
|
| Series: | Frontiers in Bioscience-Elite |
| Subjects: | |
| Online Access: | https://www.imrpress.com/journal/FBE/15/4/10.31083/j.fbe1504027 |
| _version_ | 1797369867574181888 |
|---|---|
| author | Ibrahim Bello Adewale Adeniyi Taofeek Mukaila Ewumbua Monono Ademola Hammed |
| author_facet | Ibrahim Bello Adewale Adeniyi Taofeek Mukaila Ewumbua Monono Ademola Hammed |
| author_sort | Ibrahim Bello |
| collection | DOAJ |
| description | Background: Conventional ammonia production methods, notably the energy-intensive Haber–Bosch process, are costly and contribute substantially to about 2% of the world’s CO2 emissions. This study focuses on the biological approach to convert protein to ammonia via hyper-ammonia-producing bacteria (HAB) fermentation. Methods: A consortium of ruminal microbes was employed in this work to ferment soybean meal protein under varying processing conditions. The parameters investigated included pH (7–11), inoculum concentrations (1–10%), substrate concentrations (5–20%), and fermentation time (0–168 h). Results: Optimal conditions for microbial growth and biological ammonia production were observed at pH 7, fermentation duration of 72 h, inoculum concentration of 10%, and substrate concentration of 10%. ~8000 mg/L biological ammonia was produced following HAB fermentation. Conclusions: By leveraging the capabilities of rumen HAB, this study contributes to the ongoing efforts to develop environmentally friendly processes for ammonia production that will mitigate both economic and environmental concerns associated with traditional methods. |
| first_indexed | 2024-03-08T17:54:14Z |
| format | Article |
| id | doaj.art-62041c3af9054f47a86dc7709b45c7ba |
| institution | Directory Open Access Journal |
| issn | 1945-0494 |
| language | English |
| last_indexed | 2024-03-08T17:54:14Z |
| publishDate | 2023-12-01 |
| publisher | IMR Press |
| record_format | Article |
| series | Frontiers in Bioscience-Elite |
| spelling | doaj.art-62041c3af9054f47a86dc7709b45c7ba2024-01-02T06:05:08ZengIMR PressFrontiers in Bioscience-Elite1945-04942023-12-011542710.31083/j.fbe1504027S1945-0494(23)00119-4Biological Ammonia Production via Anaerobic Fermentation of Soy Meal ProteinIbrahim Bello0Adewale Adeniyi1Taofeek Mukaila2Ewumbua Monono3Ademola Hammed4Agricultural and Biosystems Engineering, North Dakota State University, Fargo, ND 58105, USAEnvironmental and Conservation Science, North Dakota State University, Fargo, ND 58105, USAEnvironmental and Conservation Science, North Dakota State University, Fargo, ND 58105, USAAgricultural and Biosystems Engineering, North Dakota State University, Fargo, ND 58105, USAAgricultural and Biosystems Engineering, North Dakota State University, Fargo, ND 58105, USABackground: Conventional ammonia production methods, notably the energy-intensive Haber–Bosch process, are costly and contribute substantially to about 2% of the world’s CO2 emissions. This study focuses on the biological approach to convert protein to ammonia via hyper-ammonia-producing bacteria (HAB) fermentation. Methods: A consortium of ruminal microbes was employed in this work to ferment soybean meal protein under varying processing conditions. The parameters investigated included pH (7–11), inoculum concentrations (1–10%), substrate concentrations (5–20%), and fermentation time (0–168 h). Results: Optimal conditions for microbial growth and biological ammonia production were observed at pH 7, fermentation duration of 72 h, inoculum concentration of 10%, and substrate concentration of 10%. ~8000 mg/L biological ammonia was produced following HAB fermentation. Conclusions: By leveraging the capabilities of rumen HAB, this study contributes to the ongoing efforts to develop environmentally friendly processes for ammonia production that will mitigate both economic and environmental concerns associated with traditional methods.https://www.imrpress.com/journal/FBE/15/4/10.31083/j.fbe1504027soy meal protein isolate (smpi)fermentationphalkalinitybiological ammoniahyper-ammonia-producing bacteria |
| spellingShingle | Ibrahim Bello Adewale Adeniyi Taofeek Mukaila Ewumbua Monono Ademola Hammed Biological Ammonia Production via Anaerobic Fermentation of Soy Meal Protein Frontiers in Bioscience-Elite soy meal protein isolate (smpi) fermentation ph alkalinity biological ammonia hyper-ammonia-producing bacteria |
| title | Biological Ammonia Production via Anaerobic Fermentation of Soy Meal Protein |
| title_full | Biological Ammonia Production via Anaerobic Fermentation of Soy Meal Protein |
| title_fullStr | Biological Ammonia Production via Anaerobic Fermentation of Soy Meal Protein |
| title_full_unstemmed | Biological Ammonia Production via Anaerobic Fermentation of Soy Meal Protein |
| title_short | Biological Ammonia Production via Anaerobic Fermentation of Soy Meal Protein |
| title_sort | biological ammonia production via anaerobic fermentation of soy meal protein |
| topic | soy meal protein isolate (smpi) fermentation ph alkalinity biological ammonia hyper-ammonia-producing bacteria |
| url | https://www.imrpress.com/journal/FBE/15/4/10.31083/j.fbe1504027 |
| work_keys_str_mv | AT ibrahimbello biologicalammoniaproductionviaanaerobicfermentationofsoymealprotein AT adewaleadeniyi biologicalammoniaproductionviaanaerobicfermentationofsoymealprotein AT taofeekmukaila biologicalammoniaproductionviaanaerobicfermentationofsoymealprotein AT ewumbuamonono biologicalammoniaproductionviaanaerobicfermentationofsoymealprotein AT ademolahammed biologicalammoniaproductionviaanaerobicfermentationofsoymealprotein |