Food Waste from Campus Dining Hall as a Potential Feedstock for 2,3-Butanediol Production via Non-Sterilized Fermentation
Food waste is a major issue that is increasingly affecting our environment. More than one-third of food is wasted, resulting in over $400 billion in losses to the U.S. economy. While composting and other small recycling practices are encouraged from person-to-person, it is not enough to balance the...
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| Format: | Article |
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MDPI AG
2024-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/3/452 |
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| author | Alicia Caldwell Xueqian Su Qing Jin Phyllicia Hemphill Doaa Jaha Sonecia Nard Venkataswarup Tiriveedhi Haibo Huang Joshua OHair |
| author_facet | Alicia Caldwell Xueqian Su Qing Jin Phyllicia Hemphill Doaa Jaha Sonecia Nard Venkataswarup Tiriveedhi Haibo Huang Joshua OHair |
| author_sort | Alicia Caldwell |
| collection | DOAJ |
| description | Food waste is a major issue that is increasingly affecting our environment. More than one-third of food is wasted, resulting in over $400 billion in losses to the U.S. economy. While composting and other small recycling practices are encouraged from person-to-person, it is not enough to balance the net loss of 80 million tons per year. Currently, one of the most promising routes for reducing food waste is through microbial fermentation, which can convert the waste into valuable bioproducts. Among the compounds produced from fermentation, 2,3-butanediol (2,3-BDO) has gained interest recently due to its molecular structure as a building block for many other derivatives used in perfumes, synthetic rubber, fumigants, antifreeze agents, fuel additives, and pharmaceuticals. Waste feedstocks, such as food waste, are a potential source of renewable energy due to their lack of cost and availability. Food waste also possesses microbial requirements for growth such as carbohydrates, proteins, fats, and more. However, food waste is highly inconsistent and the variability in composition may hinder its ability to be a stable source for bioproducts such as 2,3-BDO. This current study focuses specifically on post-consumer food waste and how 2,3-BDO can be produced through a non-model organism, <i>Bacillus licheniformis</i> YNP5-TSU during non-sterile fermentation. From the dining hall at Tennessee State University, 13 food waste samples were collected over a 6-month period and the compositional analysis was performed. On average, these samples consisted of fat (19.7%), protein (18.7%), ash (4.8%), fiber (3.4%), starch (27.1%), and soluble sugars (20.9%) on a dry basis with an average moisture content of 34.7%. Food waste samples were also assessed for their potential production of 2,3-BDO during non-sterile thermophilic fermentation, resulting in a max titer of 12.12 g/L and a 33% g/g yield of 2,3-BDO/carbohydrates. These findings are promising and can lead to the better understanding of food waste as a defined feedstock for 2,3-BDO and other fermentation end-products. |
| first_indexed | 2024-03-08T03:57:15Z |
| format | Article |
| id | doaj.art-fba4c95bcb7a4bd484612c3eb42a6090 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T03:57:15Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-fba4c95bcb7a4bd484612c3eb42a60902024-02-09T15:12:14ZengMDPI AGFoods2304-81582024-01-0113345210.3390/foods13030452Food Waste from Campus Dining Hall as a Potential Feedstock for 2,3-Butanediol Production via Non-Sterilized FermentationAlicia Caldwell0Xueqian Su1Qing Jin2Phyllicia Hemphill3Doaa Jaha4Sonecia Nard5Venkataswarup Tiriveedhi6Haibo Huang7Joshua OHair8Department of Biological Sciences, College of Life & Physical Sciences, Tennessee State University, Nashville, TN 37209, USADepartment of Food Science and Technology, College of Agriculture & Life Sciences, Virginia Tech, Blacksburg, VA 24061, USASchool of Food and Agriculture, College of Earth, Life, and Health Sciences, University of Maine, Orono, ME 04469, USADepartment of Biological Sciences, College of Life & Physical Sciences, Tennessee State University, Nashville, TN 37209, USADepartment of Biological Sciences, College of Life & Physical Sciences, Tennessee State University, Nashville, TN 37209, USADepartment of Biological Sciences, College of Life & Physical Sciences, Tennessee State University, Nashville, TN 37209, USADepartment of Biological Sciences, College of Life & Physical Sciences, Tennessee State University, Nashville, TN 37209, USADepartment of Food Science and Technology, College of Agriculture & Life Sciences, Virginia Tech, Blacksburg, VA 24061, USADepartment of Biological Sciences, College of Life & Physical Sciences, Tennessee State University, Nashville, TN 37209, USAFood waste is a major issue that is increasingly affecting our environment. More than one-third of food is wasted, resulting in over $400 billion in losses to the U.S. economy. While composting and other small recycling practices are encouraged from person-to-person, it is not enough to balance the net loss of 80 million tons per year. Currently, one of the most promising routes for reducing food waste is through microbial fermentation, which can convert the waste into valuable bioproducts. Among the compounds produced from fermentation, 2,3-butanediol (2,3-BDO) has gained interest recently due to its molecular structure as a building block for many other derivatives used in perfumes, synthetic rubber, fumigants, antifreeze agents, fuel additives, and pharmaceuticals. Waste feedstocks, such as food waste, are a potential source of renewable energy due to their lack of cost and availability. Food waste also possesses microbial requirements for growth such as carbohydrates, proteins, fats, and more. However, food waste is highly inconsistent and the variability in composition may hinder its ability to be a stable source for bioproducts such as 2,3-BDO. This current study focuses specifically on post-consumer food waste and how 2,3-BDO can be produced through a non-model organism, <i>Bacillus licheniformis</i> YNP5-TSU during non-sterile fermentation. From the dining hall at Tennessee State University, 13 food waste samples were collected over a 6-month period and the compositional analysis was performed. On average, these samples consisted of fat (19.7%), protein (18.7%), ash (4.8%), fiber (3.4%), starch (27.1%), and soluble sugars (20.9%) on a dry basis with an average moisture content of 34.7%. Food waste samples were also assessed for their potential production of 2,3-BDO during non-sterile thermophilic fermentation, resulting in a max titer of 12.12 g/L and a 33% g/g yield of 2,3-BDO/carbohydrates. These findings are promising and can lead to the better understanding of food waste as a defined feedstock for 2,3-BDO and other fermentation end-products.https://www.mdpi.com/2304-8158/13/3/452food wastemicrobial fermentation2,3-butanediol2,3-BD2,3-BDOthermophiles |
| spellingShingle | Alicia Caldwell Xueqian Su Qing Jin Phyllicia Hemphill Doaa Jaha Sonecia Nard Venkataswarup Tiriveedhi Haibo Huang Joshua OHair Food Waste from Campus Dining Hall as a Potential Feedstock for 2,3-Butanediol Production via Non-Sterilized Fermentation Foods food waste microbial fermentation 2,3-butanediol 2,3-BD 2,3-BDO thermophiles |
| title | Food Waste from Campus Dining Hall as a Potential Feedstock for 2,3-Butanediol Production via Non-Sterilized Fermentation |
| title_full | Food Waste from Campus Dining Hall as a Potential Feedstock for 2,3-Butanediol Production via Non-Sterilized Fermentation |
| title_fullStr | Food Waste from Campus Dining Hall as a Potential Feedstock for 2,3-Butanediol Production via Non-Sterilized Fermentation |
| title_full_unstemmed | Food Waste from Campus Dining Hall as a Potential Feedstock for 2,3-Butanediol Production via Non-Sterilized Fermentation |
| title_short | Food Waste from Campus Dining Hall as a Potential Feedstock for 2,3-Butanediol Production via Non-Sterilized Fermentation |
| title_sort | food waste from campus dining hall as a potential feedstock for 2 3 butanediol production via non sterilized fermentation |
| topic | food waste microbial fermentation 2,3-butanediol 2,3-BD 2,3-BDO thermophiles |
| url | https://www.mdpi.com/2304-8158/13/3/452 |
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