Fungal hydrolysis in submerged fermentation for food waste treatment and fermentation feedstock preparation
Research output: Journal contributions › Journal articles › Research › peer-review
Standard
In: Bioresource Technology, Vol. 158, 04.2014, p. 48-54.
Research output: Journal contributions › Journal articles › Research › peer-review
Harvard
APA
Vancouver
Bibtex
}
RIS
TY - JOUR
T1 - Fungal hydrolysis in submerged fermentation for food waste treatment and fermentation feedstock preparation
AU - Pleissner, Daniel
AU - Kwan, Tsz Him
AU - Lin, Carol Sze Ki
PY - 2014/4
Y1 - 2014/4
N2 - Potential of fungal hydrolysis in submerged fermentation by Aspergillus awamori and Aspergillus oryzae as a food waste treatment process and for preparation of fermentation feedstock has been investigated. By fungal hydrolysis, 80–90% of the initial amount of waste was reduced and degraded within 36–48 h into glucose, free amino nitrogen (FAN) and phosphate. Experiments revealed that 80–90% of starch can be converted into glucose and highest concentration of FAN obtained, when solid mashes of A. awamori and A. oryzae are successively added to fermentations at an interval of 24 h. A maximal solid-to-liquid ratio of 43.2% (w/v) of food waste has been tested without a negative impact on releases of glucose, FAN and phosphate, and final concentrations of 143 g L−1, 1.8 g L−1 and 1.6 g L−1 were obtained in the hydrolysate, respectively. Additionally, fungal hydrolysis as an alternative to conventional treatments for utilization of food waste is discussed.
AB - Potential of fungal hydrolysis in submerged fermentation by Aspergillus awamori and Aspergillus oryzae as a food waste treatment process and for preparation of fermentation feedstock has been investigated. By fungal hydrolysis, 80–90% of the initial amount of waste was reduced and degraded within 36–48 h into glucose, free amino nitrogen (FAN) and phosphate. Experiments revealed that 80–90% of starch can be converted into glucose and highest concentration of FAN obtained, when solid mashes of A. awamori and A. oryzae are successively added to fermentations at an interval of 24 h. A maximal solid-to-liquid ratio of 43.2% (w/v) of food waste has been tested without a negative impact on releases of glucose, FAN and phosphate, and final concentrations of 143 g L−1, 1.8 g L−1 and 1.6 g L−1 were obtained in the hydrolysate, respectively. Additionally, fungal hydrolysis as an alternative to conventional treatments for utilization of food waste is discussed.
KW - Aspergillus oryzae
KW - Aspergillus awamori
KW - Nutrient recovery
KW - Waste treatment
KW - Waste utilization
KW - Biology
UR - http://www.scopus.com/inward/record.url?scp=84897646469&partnerID=8YFLogxK
UR - https://www.mendeley.com/catalogue/b8800712-df4e-36f7-8e0d-45d2e283df51/
U2 - 10.1016/j.biortech.2014.01.139
DO - 10.1016/j.biortech.2014.01.139
M3 - Journal articles
C2 - 24583214
VL - 158
SP - 48
EP - 54
JO - Bioresource Technology
JF - Bioresource Technology
SN - 0960-8524
ER -