2024-03-28T16:02:33Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1748872021-04-22T11:06:42Zcom_10261_68com_10261_2col_10261_321
The accumulation of volatile fatty acids and phenols through a pH-controlled fermentation of olive mill solid waste
Cabrera, F.
Serrano, Antonio
Torres, Álvaro
Rodríguez-Gutiérrez, Guillermo
Jeison, David
Fermoso, Fernando G.
Comisión Nacional de Investigación Científica y Tecnológica (Chile)
Ministerio de Economía y Competitividad (España)
Acidic conditions
Alkaline conditions
Anaerobic digestion
Hydrolysis
Methanogenesis
30 Páginas; 4 Figuras; 2 Tablas
This work aims to compare the use of olive mill solid waste as substrate in pH-controlled fermentation at acid (pH = 5), neutral (uncontrolled, pH ≈ 7) and alkaline (pH = 9) operating pH levels. The results obtained in this study indicate that operating pH strongly affected the anaerobic microorganisms and, hence, different target compounds could be obtained by adjusting the operating pH. Fermentation at neutral pH resulted in the conversion of 93.5% of the fed chemical oxygen demand to methane. However, fermentations at pH 5 and 9 resulted in the inhibition of the methanogenic activity. At pH 9, volatile fatty acids reached a maximum concentration of 3.69 g O2/L, where acetic acid represented up to 79.3% of the total volatile fatty acids. Unlike volatile fatty acid production, an optimal operation of fermentation at pH 5 could allow the recovery of phenols such as vanillin.
2019-01-29T10:58:17Z
2019-01-29T10:58:17Z
2019-03-20
artículo
Science of the Total Environment 657: 1501-1507 (2019)
0048-9697
http://hdl.handle.net/10261/174887
1879-1026)
http://dx.doi.org/10.13039/501100002848
http://dx.doi.org/10.13039/501100003329
eng
Postprint
http://dx.doi.org/10.1016/j.scitotenv.2018.12.124
Sí
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/CTM2017-83870-R
openAccess
Elsevier