Conversion of Food Waste into 2,3-Butanediol via Thermophilic Fermentation: Effects of Carbohydrate Content and Nutrient Supplementation

Fermentation of food waste into 2,3-butanediol (2,3-BDO), a high-value chemical, is environmentally sustainable and an inexpensive method to recycle waste. Compared to traditional mesophilic fermentation, thermophilic fermentation can inhibit the growth of contaminant bacteria, thereby improving the...

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Main Authors: Dajun Yu, Joshua O’Hair, Nicholas Poe, Qing Jin, Sophia Pinton, Yanhong He, Haibo Huang
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/11/2/169
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author Dajun Yu
Joshua O’Hair
Nicholas Poe
Qing Jin
Sophia Pinton
Yanhong He
Haibo Huang
author_facet Dajun Yu
Joshua O’Hair
Nicholas Poe
Qing Jin
Sophia Pinton
Yanhong He
Haibo Huang
author_sort Dajun Yu
collection DOAJ
description Fermentation of food waste into 2,3-butanediol (2,3-BDO), a high-value chemical, is environmentally sustainable and an inexpensive method to recycle waste. Compared to traditional mesophilic fermentation, thermophilic fermentation can inhibit the growth of contaminant bacteria, thereby improving the success of food waste fermentation. However, the effects of sugar and nutrient concentrations in thermophilic food waste fermentations are currently unclear. Here, we investigated the effects of sugar and nutrients (yeast extract (YE) and peptone) concentrations on 2,3-BDO production from fermenting glucose and food waste media using the newly isolated thermophilic <i>Bacillus licheniformis</i> YNP5-TSU. When glucose media was used, fermentation was greatly affected by sugar and nutrient concentrations: excessive glucose (>70 g/L) slowed down the fermentation and low nutrients (2 g/L YE and 1 g/L peptone) caused fermentation failure. However, when food waste media were used with low nutrient addition, the bacteria consumed all 57.8 g/L sugars within 24 h and produced 24.2 g/L 2,3-BDO, equivalent to a fermentation yield of 0.42 g/g. An increase in initial sugar content (72.9 g/L) led to a higher 2,3-BDO titer of 36.7 g/L with a nearly theoretical yield of 0.47 g/g. These findings may provide fundamental knowledge for designing cost-effective food waste fermentation to produce 2,3-BDO.
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spelling doaj.art-917da8538ae84416992ad63f88f0e0802023-11-23T13:44:51ZengMDPI AGFoods2304-81582022-01-0111216910.3390/foods11020169Conversion of Food Waste into 2,3-Butanediol via Thermophilic Fermentation: Effects of Carbohydrate Content and Nutrient SupplementationDajun Yu0Joshua O’Hair1Nicholas Poe2Qing Jin3Sophia Pinton4Yanhong He5Haibo Huang6Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USADepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USADepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USADepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USADepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USADepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USADepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USAFermentation of food waste into 2,3-butanediol (2,3-BDO), a high-value chemical, is environmentally sustainable and an inexpensive method to recycle waste. Compared to traditional mesophilic fermentation, thermophilic fermentation can inhibit the growth of contaminant bacteria, thereby improving the success of food waste fermentation. However, the effects of sugar and nutrient concentrations in thermophilic food waste fermentations are currently unclear. Here, we investigated the effects of sugar and nutrients (yeast extract (YE) and peptone) concentrations on 2,3-BDO production from fermenting glucose and food waste media using the newly isolated thermophilic <i>Bacillus licheniformis</i> YNP5-TSU. When glucose media was used, fermentation was greatly affected by sugar and nutrient concentrations: excessive glucose (>70 g/L) slowed down the fermentation and low nutrients (2 g/L YE and 1 g/L peptone) caused fermentation failure. However, when food waste media were used with low nutrient addition, the bacteria consumed all 57.8 g/L sugars within 24 h and produced 24.2 g/L 2,3-BDO, equivalent to a fermentation yield of 0.42 g/g. An increase in initial sugar content (72.9 g/L) led to a higher 2,3-BDO titer of 36.7 g/L with a nearly theoretical yield of 0.47 g/g. These findings may provide fundamental knowledge for designing cost-effective food waste fermentation to produce 2,3-BDO.https://www.mdpi.com/2304-8158/11/2/169food waste2,3-butanediolcarbohydratenutrient<i>Bacillus licheniformis</i>thermophilic fermentation
spellingShingle Dajun Yu
Joshua O’Hair
Nicholas Poe
Qing Jin
Sophia Pinton
Yanhong He
Haibo Huang
Conversion of Food Waste into 2,3-Butanediol via Thermophilic Fermentation: Effects of Carbohydrate Content and Nutrient Supplementation
Foods
food waste
2,3-butanediol
carbohydrate
nutrient
<i>Bacillus licheniformis</i>
thermophilic fermentation
title Conversion of Food Waste into 2,3-Butanediol via Thermophilic Fermentation: Effects of Carbohydrate Content and Nutrient Supplementation
title_full Conversion of Food Waste into 2,3-Butanediol via Thermophilic Fermentation: Effects of Carbohydrate Content and Nutrient Supplementation
title_fullStr Conversion of Food Waste into 2,3-Butanediol via Thermophilic Fermentation: Effects of Carbohydrate Content and Nutrient Supplementation
title_full_unstemmed Conversion of Food Waste into 2,3-Butanediol via Thermophilic Fermentation: Effects of Carbohydrate Content and Nutrient Supplementation
title_short Conversion of Food Waste into 2,3-Butanediol via Thermophilic Fermentation: Effects of Carbohydrate Content and Nutrient Supplementation
title_sort conversion of food waste into 2 3 butanediol via thermophilic fermentation effects of carbohydrate content and nutrient supplementation
topic food waste
2,3-butanediol
carbohydrate
nutrient
<i>Bacillus licheniformis</i>
thermophilic fermentation
url https://www.mdpi.com/2304-8158/11/2/169
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