Lactic acid fermentation of food waste as storage method prior to biohydrogen production: Effect of storage temperature on biohydrogen potential and microbial communities

• 主要な著者: Roslan E., Magdalena J.A., Mohamed H., Akhiar A., Shamsuddin A.H., Carrere H., Trably E.
• その他の著者: 57189299886
• フォーマット: 論文
• 出版事項: Elsevier Ltd 2024
• 主題: Biohydrogen; Dark fermentation; Energy; Lactic acid fermentation; Mixed culture; Fermentation; Food; Hydrogen; Lactic Acid; Microbiota; Refuse Disposal; Temperature; Bacteriology; Food storage; Hydrogen production; Hydrogen storage; Lactic acid; Metabolites; alcohol; hydrogen; lactic acid; Bio-hydrogen; Bio-hydrogen production; Biological hydrogen; Food waste; Lactic acid bacteria; Mixed cultures; Storage temperatures; bacterium; fermentation; food waste; microbial community; temperature gradient; Article; Bacillus; Clostridium; controlled study; fermentative hydrogen production; food storage; lactic acid bacterium; lactic acid fermentation; Lactobacillus; Lactococcus; nonhuman; storage temperature; Streptococcus; food; metabolism; microflora; temperature; waste disposal

This study aims to investigate the impact of utilizing lactic acid fermentation (LAF) as storage method of food waste (FW) prior to dark fermentation (DF). LAF of FW was carried out in batches at six temperatures (4 �C, 10 �C, 23 �C, 35 �C, 45 �C, and 55 �C) for 15 days followed by biological hydrog...